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–+ servings
a bowl filled with vibrant roasted beet hummus with a wooden spoon.

Beet and Zucchini Hummus

This creamy, Beet and Zucchini Hummus is made without chickpeas and is loaded with veggies and plant-based protein. It's vegan, gluten-free and makes a great addition to a snack board with crackers and veggies!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers, Snacks
SERVINGS 6 servings

Ingredients
  

  • 3 medium cooked beets peeled and chopped (~1 lb)
  • 1 small zucchini chopped (~1 heaping cup)
  • 1/4 cup hemp seeds
  • 1/4 cup tahini
  • 1 garlic clove
  • sea salt to taste
  • 1/4-1/2 tsp cumin
  • 3 tbsp fresh lemon juice
  • Extra virgin olive oil, fresh parsley and sesame seeds to garnish (optional)

Instructions
 

  • Place all ingredients in a high speed blender or food processor and blend until smooth.
  • Taste and adjust seasoning if needed.
  • Top with extra virgin olive oil , parsley and sesame seeds. Serve with veggies or your favourite crackers.

Notes

Leftovers will keep for up to 4 days in an airtight container in the fridge.
Did you make this recipe?Let me know how it was!