Rebecca's Jewel Beet Hummus

Looking for a GORGEOUS appetizer to add to your Holiday Meal?

Try our very own, Rebecca's Jewel Beet Hummus. Rebecca currently teaches 2 days a week with us at Sift Yoga. Food is one of Rebecca's many passions and I have invited her to share her talent with you a little each month.... and this first dish looks delish!  


1 small, fresh beet
1 15 oz can of Garbanzo beans drained (reserve 6 Tbsp of the bean juice), and rinsed
2 Heaping Tbsp Tahini Paste
1 clove Garlic
Juice from 1/2 a large lemon

Roast the beet in a 425 F preheated oven for forty five minutes (or until fork tender).
Peel the beet and chop in to large pieces after roasting.
Add the beet, beans, bean juice, tahini paste, garlic clove,lemon juice, and salt in a food processor, and blend until smooth and jewel toned.

Serve with colorful veggies, such as carrots, yellow bell peppers, and celery. Having some crackers with it could be extra good too.

Who wouldn't want to eat gorgeous, pink dip? Plus it tastes earthy, nutty, and lemony! Adding the beets to the hummus adds a wealth of extra nutrition. Beets are good for keeping your heart healthy and they help give us extra energy for our holiday season! Not using olive oil in this recipe, as is typical in most hummus recipes, reduces extra fat and calories.

Add eight to ten drops of sriracha sauce if you need to spice things up!



Meet Rebecca: I am a self taught, healthy cook who believes little changes to your eating style  can help you reap huge health benefits. I look at each meal and ask, "How can I tweak this recipe to obtain optimal nutrition, make it gorgeous, inviting, and fun for my family to eat?" I hope you enjoy our food journey together! Let's get  cooking!