Vegan Beet Hummus

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

This awesome beet hummus comes from Christy Morgan, a.k.a The Blissful & Fit Chef. Christy is such a talented recipe developer, and has been wowing people for years as a vegan macrobiotic chef, cooking instructor, food writer, speaker, and author of Blissful Bites.

This fantastic cookbook has over 175 delicious recipes, and each chapter is divided by seasons and color-coded for easy reading. It has already been called a "must have cookbook" by many of the most respected people in the culinary and wellness industry. Christy also has two wonderful ebooks, and offers tons of delicious vegan recipes on her blog.

Some of my favorites include: Taste Of India Artichoke Dip, Chilled Mango Spiced Soup, Mock Spiced Tuna, Pumpkin Hot Chocolate, Indonesian Coconut Muffins, and this delicious Beet Hummus that she is sharing with us today. This is quick, healthy, and yummy! Christy says about this recipe, "The bright magenta hue from the beets makes this hummus pleasing to the eye and the perfect spread across a raw collard green. I serve it with sliced mango and avocado for a delicious lunch." Seriously, Christy's recipes rock!

Christy is succeeding in spectacular fashion with her mission to show people that a whole food plant-based diet can be delicious, easy, and bring more energy into anybody's life. She invites all of her readers to "Follow Your Bliss" and embark on "an adventure to happier hearts, stuffed bellies, and higher consciousness!" I love this! Her fun and informative classes teach amateurs and seasoned veterans alike how to create simple yet delicious, sustainable, “green” vegan meals using local organic produce and seasonal cooking techniques.

After 4 years of cooking and teaching in Los Angeles, where her endorsements from celebrities like Alicia Silverstone and Rory Freedman read like a who's who of Hollywood, she moved back to Texas to take care of her beloved father, and now lives in Austin Texas.

In addition to teaching classes, running her hugely popular blog with fabulous cooking videos, Christy contributes wellness tips and healthy recipes for various websites like One Green Planet, Elephant Journal, Happy Cow, and Christina Cooks. Christy has been seen on VegNews.com, Daily Candy, From A to Vegan, and is a guest on numerous radio shows and podcasts including Martha Stewart Living Radio, Our Hen House, Vegan World Radio, and the Dr. Don Show.

Learn more about Christy Morgan at The Blissful & Fit Chef.

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Vegan Beet Hummus

Vegan Beet Hummus

Makes 1 1/2 cups15 MINS
  1. Place the beets and leeks in a small saucepan, and cover them with water. Cover with the lid, and over high heat, bring to a boil. Simmer, covered for 6 to 8 minutes, until the beets are tender.
  2. Drain the beets and leeks, and transfer them to a high-speed blender. Add the remaining ingredients, and blast on high until smooth and creamy. (You may have to stop the machine and scrape down the sides of the container.) Tweak lime juice, salt, and pepper to taste.
  3. Serve with veggies sticks or crackers, or wrap up in a collard green or lettuce leaf with avocado, cucumber, and celery for a quick nutritious snack.

Recipe from The Blissful & Fit Chef
Photo by Trent Lanz and styling by Alicia Buszczak

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