Beetroot Hummus

By Janet Kearney, Guest Contributor

Janet Kearney / @veganpregnancyandparenting

Try this quick and easy, colorful spread on toast, crackers, or right off the spoon!

Beetroot Hummus


  • 1 14 oz. can chickpeas, drained and rinsed
  • 1 cup of cooked beetroot—see directions below
  • ½ teaspoon salt
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • 2 tablespoons tahini
  • 2 teaspoons cumin
  • 6 ½ tablespoons extra virgin olive oil
  • 2 tablespoons of Vegenaise Horseradish Sauce


  1. Begin by scrubbing the beetroot and boiling it for 30 minutes. Peel and place into a blender.
  2. Place the rest of the ingredients, except the horseradish, in the blender. Blend until smooth.
  3. Transfer into a bowl and spoon in the horseradish sauce—swirl it in instead of mixing fully into the dish. Serve & Enjoy!