Beet Hummus

As I mentioned last week, my garden is bursting with fresh veggies. Right now I’m cherishing every ripe gift that it has to offer because the cold nights and crisp mornings are a reminder of what’s to come in just a few short weeks.

This weekend I had to climb underneath a jungle of booming tomato plants to get to our beets! I shared my discovery on Instagram and was inspired to make some Beet Hummus (recipe can also be found in our book on page 263).

Not only are beets a great way to check in on how smoothly our digestive track is running (for more on that topic see my post called “The Beetroot Test”), they’re also filled with many health-boosting nutrients.

Beets are known for their anti-inflammatory and detoxification properties – so naturally we love them.

They’re also known to boost stamina, lower blood pressure, and strengthen the immune system.

The top portion of the beetroot–called beet greens can (and should!) also be eaten. Discard them and you lose out on one of the best dark leafy greens out there. Beet greens are excellent to rotate into your green smoothie routine, containing more iron than even our beloved spinach!

The recipe below and many others can be found in our book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days available on Amazon and most major bookstores.

Be sure to check it out and leave me a comment below. What’s bursting in your garden that we can Conscious Cleanse-ify for you?

With beetilicious love,


Beet Hummus

Yield: 1½ cups


  • 3 medium beets, peeled and quartered
  • 3 TB. olive oil, divided
  • 2 TB. tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper

Preheat oven to 375° F. Place beets in baking dish and toss to coat with 1 tablespoon of olive oil. Cover and bake until soft, about 20 minutes.

In a food processor fitted with an S blade, process cooked beets, tahini, lemon juice, garlic, remaining 2 tablespoons olive oil, sea salt, and black pepper until smooth.

Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve with sliced cucumbers, carrots and celery. Refrigerate leftovers for up to one week.

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Showing 2 comments
  • mia papia

    i didn’t have tahini so i substituted peanut butter and added cinnamon! nummy <3

    • Jules Peláez

      Nice! I’ve used almond butter too.

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