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Beet Hummus Recipe: The Prettiest Hummus

Beet Hummus




Palm Print Wine Glasses: Mariella Vilar 

Cocktail Napkins: August Morgan

Pineapple Vase: It was a gift but similar here

White Bowl: Thomas for Rosenthal

Crackers: Jilz Crackers


How pretty is this beet hummus?!

I made this beet hummus yesterday using beets from my mom’s new garden! I can’t get over the vibrant shade of pink. Not only is this beet hummus pretty too look at, it is very tasty. I used great northern beans instead of your typical garbanzo beans and I love the smooth texture as a result. This hummus is great for dipping but it is also yummy on a piece of toast with avocado, spread on a sandwich, or a scoop on top of a salad bowl. I hope you like it as much as I do! 

Beet Hummus
Yields 1
This pink hummus is not only beautiful but tasty! Great to serve with veggies & crackers as an appetizer or snack. Also a great spread for toast & sandwiches.
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For Hummus
  1. 1 15 oz can of Organic Great Northern Beans
  2. 2-3 Roasted Beets
  3. 3 Tbsp Organic Tahini
  4. Juice of 1-2 Lemons
  5. 1/2 tsp Minced Garlic
  6. 1/4 tsp Pink Himalayan Salt
  7. 3 Tbsp Extra Virgin Olive Oil
For Serving
  1. Whatever you want! I used
  2. Endive
  3. Celery
  4. Cucumbers
  5. Jilz Crackers
  1. Drain & rinse beans.
  2. Add beans & rest of ingredients to your food processor & blend until smooth.
  3. Taste. Add more salt or lemon if you desire.
  4. Pour into bowl, top with sesame seeds, & serve with veggies and crackers.
  5. Store in fridge.
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