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2 people

2 People


  • 0.5 cups chickpeas (1 can/jar/box)
  • 0.25 beet
  • 0.25 tbsp olive oil
  • Sprinkle of sea salt
  • 0.13 tsp baking soda
  • 0.06 cup lemon juice (1 large lemon)
  • 0.25 minced garlic clove
  • 0.13 tsp salt
  • 0.13 cup tahini
  • 0.5 tbsp ice water
  • 0.13 tsp cumin


  • Preheat oven to 400°
  • Thoroughly wash and dry beet
  • Using a parchment lined baking sheet, drizzle beet with olive oil and sprinkle with salt and bake for 1 hour
  • Rinse and strain chickpeas
  • Using a saucepan, add chickpeas, baking soda and enough water to cover by 2 inches
  • Boil for 20 minutes
  • While your chickpeas are boiling, add your lemon juice, minced garlic and salt to your blender or food processor and let it sit while the chickpeas boil. This neutralizes the garlic a bit.
  • When your chickpeas are done, rinse and strain again and set aside
  • Add tahini to blender and pulse a few times.
  • This is the most crucial step for getting super creamy hummus - While running your blender with your lemon, garlic, tahini and salt, slowly add in your ice water. The texture should be thick and creamy. If it’s too thick, add a little more ice water.
  • Once beet has cooled, remove skin and cut into cubes
  • Add chickpeas and beet to your blender and blend until thick and creamy
  • Cruciferous crudités: Broccoli, orange cauliflower, watermelon radishes, carrots and cucumbers

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