Truffle beet hummus

I recently hosted my first plant-based potluck of 2019, an event I’m hoping to do once a month with friends and family, and this truffle beet hummus was a hit.   The surprising trick to this hummus is the beet flavor is actually from organic beet powder (vs. roasted beets) so you can make this really quickly.  I’ve been pairing it with Simple Mills crackers – both w/ the Everything flavor and w/ the classic almond flour crackers.  For some added nutrition and flavor, I top it off with some micro-greens for a healthy and somewhat sophisticated snack.  Enjoy!


  1. One can of organic garbanzo beans
  2. One garlic clove
  3. 1/4 cup olive oil
  4. 1/4 cup organic beetroot powder
  5. 2 tbpsn tahini
  6. A few squeezes of lemon
  7. 1 tbspn of truffle oil
  8. Himalayan sea salt


  1. Drain garbanzo beans and place in food processor.  Add ingredients 2-7 and pulse until you get to creamy consistency.  If it’s thicker than you like it, try adding 1/4 cup of water to get to desired creamy thickness.
  2. Top with a drizzle of truffle oil and sea salt.  Optional: top with some micro-greens for a pop of extra color and flavor.

Truffle roasted beet & rosemary hummus

So it’s been a while since I nurtured this blog, mostly b/c I started a new role at work that has kept me pretty busy, but alas this week I went to Liba Falafel, one of my favorite spots to grab lunch in downtown Oakland due to their inspired seasonal veggie topping bar, and I was particularly inspired by their bright beet hummus.  When I asked the owner for the recipe, she mentioned it was simply beets, tahini, olive oil, garlic and lemon juice.  Now I think garbanzo beans are a must for hummus so was surprised theirs didn’t have any, and decided to do a fancy twist on the beet hummus by roasting my Fully Belly farm beets (loving my CSA that delivers right next to my office in Oakland) in truffle oil, rosemary and sea salt and then following a classic hummus recipe of 1 can of organic garbanzo beans, tahini, olive and truffle oil, roasted garlic cloves, and sea salt.  The result is a vibrant, earthy hummus that I especially like with Trader Joe’s rosemary raisin crackers.
1. 1 can garbanzo beans, preferably organic (I stock up on these at Costco)
2. 1 head of garlic (you will roast entire head but only use a couple cloves)
3. 2 small or 1 medium roasted beet
4. 2 tbsp truffle oil
5. 1 tbsp tahini
6. Rosemary sprigs
7. Sea salt
1.Take an aluminum foil wrapper and place beets coated with truffle oil, rosemary sprigs and sea salt and wrap in foil. Roast at400 degrees for 45 min-1 hour or until easy to cut through.
2.Take a separate sheet of aluminum foil and take the head of garlic.  Slice off the top, coat with 1 tbsp olive oil and sea salt) and roast for same time as beets.
3.Once beets and garlic are roasted, use a food processor and put in the following: Entire can of drained garbanzo beans (don’t keep the liquid), 1 tbsp tahini, 2 tbsp of truffle oil (sub w/ olive oil if you don’t have), 2 cloves of the roasted garlic, sea salt to your preferred salt levels
4. Blend until smooth and creamy and you can leave in a few beet chunks if you like some texture. Garnish with some rosemary sprigs, walnut and an extra swirl of truffle oil and sea salt.

Curly beet apple medley

Today I was feeling in the mood to make something extra colorful.  Beets never disappoint in the color department so I took my beloved spiralizer (best new kitchen tool of 2014) and made curly beets and apples, chopped up some carrots, and threw some dried sour cherries and freshly crushed walnuts on top. Then I mixed together a quick dressing with olive oil, Meyer lemon, coconut sugar, salt and pepper.

1. 1-2 medium beets
2. 1 apple (I used granny smith but you can use whatever varietals you have)
3. 1 carrot or a few baby carrots, chopped
4. handful of walnuts
5. handful of raisins or dried cherries

1. 2 tbsp olive oil
2. 1/4 Meyer lemon (or regular works too)
3. 1 tsp coconut sugar or honey
4. salt + pepper to taste

1. Peel beet and apple
2. Place beet and apple through spiralizer to create thin spirals. Place in bowl.
3. Top with chopped carrots, walnuts and raisins or dried cherries.
4. Mix together dressing and drizzle on top of salad.

Note: This recipe was inspired by, though significantly adapted from, “Raw Beet Slaw” recipe in Roots cookbook (a really beautiful cookbook for those who want to explore cooking with root veggies).