Beet Hummus

October 3, 2012

This awesome beet hummus comes from Christy Morgan, author of Blissful Bites.

This fantastic cookbook has over 175 delicious vegan recipes, and each chapter is divided by seasons and color-coded for easy reading. Christy also has two wonderful ebooks, and offers tons of delicious vegan recipes on her blog.

Some of my favorites recipes include: Taste Of India Artichoke Dip, Chilled Mango Spiced Soup, Mock Spiced Tuna, Pumpkin Hot Chocolate, Indonesian Coconut Muffins, and this delicious beet hummus.

This beet hummus is quick, healthy, and yummy!

Christy says, “The bright magenta hue from the beets makes this hummus pleasing to the eye and the perfect spread across a raw collard green. I serve it with sliced mango and avocado for a delicious lunch.”

I serve it on a spoon right into my gob. It is soooo good.


Vegan Beet Hummus

This beet hummus is absolutely incredible. Serve it with vegetables or crackers, or slather on sandwiches and wraps. 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 1 1/2 cups
Author Tess Masters



  1. Place the beets and leeks in a small saucepan, and cover them with water. Cover with the lid, and over high heat, bring to a boil. Simmer, covered for 6 to 8 minutes, until the beets are tender. 
  2. Drain the beets and leeks, and transfer them to a high-speed blender. Add the remaining ingredients, and blast on high until smooth and creamy. (You may have to stop the machine and scrape down the sides of the container.) Tweak lime juice, salt, and pepper to taste. 
  3. Serve with veggies sticks or crackers, or wrap up in a collard green or lettuce leaf with avocado, cucumber, and celery for a quick nutritious snack. 

Recipe Notes

Recipe from The Blissful & Fit Chef
Photo by Trent Lanz and styling by Alicia Buszczak


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