Perfect Beet Hummus

Above picture of beet hummus, topped with seeds, green onion and extra beans

This week is all about beets, my last recipe was an awesome Sweet Kale Salad with Beets, and today I am sharing this beautiful and vibrant Beet Hummus. This hummus is made using black eyed peas instead of the normal chickpeas. Topped with my favorite seeds to really pack a nutritious punch!

This recipe is thick and creamy, and loaded with the earthy flavors of beets. The beets are roasted first, then slightly cooled before going into the food processor with the beans, garlic, oil, lemon juice and salt. Alternatively, you can buy already prepared beets from the store if you don’t feel like spending the extra time roasting. This recipe also calls Black Eyed Peas that have been soaked and cooked rather than canned but you can always use the canned variety to save some time. I like using fresh solely because foods that are prepared fresh are always more nutritious.

Above picture of beet hummus (slightly cropped) topped with seeds, green onion and extra beans

It’s really good to switch up the foods we eat, so try this healthful beet hummus with a side of crackers, naan or even spread on some toast, you really can’t go wrong.

Perfect for Snacking!

Close up picture of beet hummus featuring crackers slightly blurred in the background.

As usual please let me know in the comments what you think of this recipe, I love your feedback. Enjoy!


  • 1 Roasted Red Beet
  • 1-2 cloves of Garlic
  • 1 1/2 – 2 cups Black Eyed Peas
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Vegetable Oil (optional)
  • 1/2 teaspoon Salt


  • Soak Black Eyed Peas overnight (approx 1/2 cup of dried beans will expand to 1 1/2 cups, any left over can be sprinkled on top of the hummus), cook according to package instructions. Set aside to cool.
  • Pre-heat oven to 375 degrees. Trim any roots and stems off of your beet and give it a good scrub. Place in a casserole dish with about a 1/2 inch of water, cover with a tight fitting lid and bake until beet is soft enough that a fork can be inserted easily (about 30-40 minutes).
  • Remove from the oven and let cool for a minimum of ten minutes (we don’t want a hot hummus!)
  • Once your beet is cooled, cut into cubes, peel off the skin and place in a food processor with garlic and oil. Pulse until the garlic is nicely broken up before adding beans, lemon juice and salt. Blend until smooth, add more oil or water if your hummus is too thick.
  • Serve topped with diced green onion, sunflower seeds, hemp seeds and some leftover beans (optional).



Chocolate Date Bars


Makes 8 Bars

These Gluten-Free Chocolate Date Bars are a very simple and healthy treat that you are going to want to keep on hand. They fix that chocolate craving without all the guilt. For this recipe you are going to need a food processor, your favorite nuts, dates, cocoa powder, vanilla, vegan chocolate chips, water and an 8×8 dish. It’s as easy as pulsing the ingredients, mixing them all up and topping with melted chocolate! (Vegan, Gluten-Free, Minimal Sugar)

Here we go!


  • 2 1/2 cups Unsalted Peanuts (or nuts of your choice)
  • 1/4 cup Cocoa Powder
  • 12 Soaked and Pitted Dates
  • 1 teaspoon Vanilla Extract
  • 1/4 cup room temperature Water
  • 1/2 – 3/4 cups Vegan Chocolate Chips
  • Almond Silvers to top (optional)


  • In a food processor, pulse nuts until a semi-fine meal is formed (you want some texture to the bars so don’t make the meal too fine), transfer into a mixing bowl and whisk together with cocoa powder. Set aside.
  • Submerge dates in boiling water and let sit for 10 minutes, strain and remove pits. Place prepared dates in a food processor with vanilla and slowly add water as you blend until a smooth creamy paste is formed. Transfer into the peanut mixture and fold together until batter is well combined (if batter is too dry add more water).
  • Line an 8×8 dish with parchment paper, add batter and distribute evenly. Place in the freezer for 10 minutes.
  • Melt vegan chocolate chips on the stove by placing a small amount of water into a pot with your bowl of chocolate chips (preferably in a stainless steel mixing bowl) resting on top. Bring the water to a simmer and continuously stir chocolate chips as they melt.
  • Remove batter from the freezer and evenly distribute chocolate over top. Top with almond slivers and place back in the freezer for another ten minutes before cutting into bars. When cutting out the bars it is helpful to use a knife that has been sitting in hot water so it easily cuts through the hardened chocolate on top.
  • Store in the refrigerator.


Nut Butter Energy Bites


Makes Appox 16 Bites


  • 1 cup Coconut Flour
  • 1 cup Peanut butter or other nut butter
  • 1 tbsp Coconut Oil
  • 1/2 cup Vegan Chocolate Chips


  • In a medium size mixing bowl combine flour and nut butter. Use your hands to incorporate.
  • Line a tray with parchment paper and use your hands to create 3/4 inch round balls of dough. Place them onto tray and insert into the freezer for 10-15 minutes.
  • Add chocolate chips and coconut oil to a mixing bowl and melt on the stove top by bringing water in a small pot to a boil and placing the mixing bowl over top. Continue to stir the mixture until it’s completely melted and the oil is well incorporated. Remove from stove.
  • Remove balls from the freezer and dip into the chocolate mixture, place them back on the tray and freeze for another 10 minutes.
  • Keep finished energy balls in the refrigerator until ready to consume.