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Radically Red Hummus

Updated: Dec 21, 2020

I'm not one who cares for beets, although after my readings, I've learned just how extremely beneficial they are to our health.

Yesterday after my Imperfect Produce order arrived, I found a recipe through their website for beet hummus. I had just purchased a can of garbanzo beans (aka chickpeas) the other day and since I wanted to try out ways to consume beets, decided I'd give it a shot.

As you are aware by now, I don't do anything fancy and I substitute in recipes so much that they become mine (due to not wanting to have to go get ingredients I don't already have), so I'm calling this one my own.


First I had to roast a beet. I found online the easiest way and made it just a little bit easier using my NuWave (no, they do not sponsor me, although I would not object if they wanted to).

I took one beet and scrubbed it well. It didn't look that clean, but it was. I put it in my NuWave "as is" and turned it on. Can't get much easier than that. (No, I did not peel it as you will see.)

I cooked it for about 55 minutes, until my knife would stick in it and come out smoothly. I then put it in a bowl and put it in the fridge for about 10 minutes to cool off.

After it cooled enough to handle, I just took my hands and peel the skin right off. SUPER EASY - it came off very easily.

I sliced about ⅓ off (it was a pretty good size and a small beet would be perfect for this recipe) and tried it.

Guess what? IT WAS DELISH and that was without any seasonings or oil of any kind - just the beet. I could definetly eat it that way on a regular basis. Was sweet and yummy.


  • one small or med beet, cooked like above

  • one 15 oz can of chickpeas/garbanzo beans (these would make great snacks right out of the can and cold.) - drained

  • ½ a lemon squeezed

  • 1 heaping Tb of almond butter (most recipes for hummus call for tahini, but I don't usually (EVER) keep it on hand so any nut butter will do.)

  • garlic powder sprinkled in (didn't measure, but pretty generous)

  • black pepper sprinkled in (didn't measure)

  • ⅛ cup of avocado oil


I put the beet in the food processor and blended until pretty course. Then added everything else and blended until the consistency of...well, hummus.

Topped with a little turmeric and basil. The result is below and again...VERY tasty!

This makes 4-6 servings depending on how hungry you are.

This snack will constitute as one of your servings of legumes on a whole food, plant-based eating lifestyle.

Took very little time to make once the beet was done. Easy clean up, too.

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