Beet Hummus

Beet Hummus



  • 5 small beets, peeled and boiled
  • 1 shallot, finely diced
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 cup raw cashews or 1-2 tablespoons cashew butter
  • 1/4 cup fresh mint, finely chopped
  • Salt & pepper, to taste


  1. Place the beets, garlic, lemon, olive oil, apple cider vinegar, cashews, mint, salt, and pepper in a food processor. Pulse until mixture becomes thick and chopped, but not fully puréed.
  2. Serve cold with chips and crudités.


Note: The beet hummus can be stored in the refrigerator for 3-6 days.

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