Vegan Roasted Beet Hummus

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This vegan roasted beet hummus recipe is one of my favorite things to bring to a potluck as a colorful centerpiece for the table.

beet hummus in a bowl

On most days I wake up and can’t believe that people actually pay me to write and cook for a living. My afternoons of toiling in corporate big beauty seem more distant with every batch of gluten-free matcha pancakes.

But like any job, there are also the days of bureaucratic boredom and frustration; the difficult clients, scheduling annoyances, and creative pursuits that, when confined to a rushed 2-hour time slot, feel all at once laborious and half-assed. These everyday pitfalls, even if they happen within the comfort of my own home, can leave me feeling exhausted and out of sorts–like, I’m destined to still be “faking it til I make it” at age 45.

beet hummus in a food processor

Freelancers of every age definitely suffer from the grass-is-always-greener syndrome. My schedule was the subject of envy for a lot of my friends who are still wearing unflattering pencil skirts, clocking their weekdays in cubicles and taking the crowded 6 train at 8 in the morning. But after covid work from home brought everyone back to my level, many people share my days when I miss my former life of going to an office everyday.

The reasons have nothing to do with pencil skirts (which I somehow always managed to make look disheveled), and everything to do with community.

When you work alone, there’s no one there to give you advice in the moment. Not only are there no road maps or shared resources being handed to you, but there’s no one sitting at the adjacent desk to flash an eye roll if your boss is being a bitch or a deal falls through because mercury is in retrograde.

beet hummus in a bowl

During my first few years of blogging and book writing, I definitely took for granted how important it was to have someone by my side sharing in the same wacky, haphazard work experience. Over the last 5 years, I’ve been trying to bring more people into my life who balance a similar hybrid of random professional work and long term book writing.

These blogger-chef soul sisters are really the only ones who get what my life is like on a daily basis. But because of our mutually weird schedules, it can often be hard to get in the same room together to share those ever-necessary eye rolls and commiserate about the healthy hedonism Catch22 of shooting cocktail recipes at 10am on a Wednesday.

beet hummus in a bowl

When we do get together, it’s often potluck style.

And one of my favorite things to bring is this roasted beet hummus recipe. If you’re looking for an easy appetizer that will stand out amidst a jam-packed buffet, I highly recommend roasting a beet and adding it to this classic hummus recipe. I’ve also made it with white beans instead of chickpeas and it still kills.

This version is completely vegan with the use of plant-based yogurt, but you can easily use Greek yogurt if you don’t care about the dairy.

Though this recipe isn’t exactly low FODMAP, if you omit the garlic you can enjoy it in 1/3 cup servings. Enough to try the beetroot dip, just not have it as an entree.

And as always, thanks to everyone here who keeps me company at the office every day, even if it’s just virtually.

With health and hedonism,


beet hummus in a bowl

beet hummus in a bowl


Roasted Beet Hummus with Lemony Yogurt

You can keep this beetroot dip recipe vegan by using plant-based yogurt for the topping. It’s a great colorful hummus for the holidays! If you are low FODMAP omit the garlic and you can enjoy in 1/3 cup servings.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups


  • One 15-ounce can chickpeas rinsed and drained
  • 1 medium roasted beet
  • 1/4 cup tahini
  • 3 tablespoons lemon juice divided
  • 1 garlic clove (optional)
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ¼ cup water
  • 1/4 cup plant-based yogurt
  • 1 tablespoons finely chopped mint for garnish


  • Combine the chickpeas, beet, tahini, 2 tablespoons lemon juice, garlic (if using), salt, and cumin in a food processor and puree until smooth. Add the water and any additional to reach your desired consistency. Taste for seasoning.
  • In a separate bowl, combine the yogurt and remaining lemon juice. Whisk until smooth and season to taste with salt.
  • Transfer to a serving bowl and garnish with the lemony yogurt, a drizzle of olive oil, the mint leaves and some reserved chickpeas and beets. Serve alongside blue potato, pita chips or crudités.





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