Almond beet hummus

Almond Beet Hummus


Yield  4 servings

Prep time 35 mins

I love Hummus! It's tangy and salty flavor is my favorite combination. For years I ate the traditional chickpea based hummus but always noticed discomfort in my belly after eating it. After a little research I understood that chickpeas were too difficult for me to digest so I learned to make Raw Almond Hummus and got hooked right away, it is so much easier to make because you don’t have to cook chickpeas!

I start by boiling a whole medium beet (I’ve notice that smaller beets are juicier and tastier than the gigantic ones you find on the market, the bigger ones are grainier) for approximately 30 minutes, the beet will be so soft that the skin will fall off just by rubbing it with your hands. All the ingredients then go into the food processor and Volia! Almond beet hummus!!! The vibrant colors are amazing and your family and friends will love it.

This hummus is very versatile, you can serve it as a dip or on top of crackers and cucumber slices as hors d'ouevres. You can also put it in sandwiches, toast or even Pizza!

Grounding for Vāta, invigorating and soothing for Pitta.



1 whole medium Organic Beet,  boiled (boil the beet covered in water for 30 min, cool off under cold water peel and dice)

1 cup Organic Almonds (soaked in water over-night or for 1 hour in boiling water)

1 Organic Lime, juiced

1 1/2 tsp Himalayan salt

1/4 cup Organic raw Tahini

1 tsp fresh ground Cumin

1/4 cup water

1/2 tsp Black pepper*


Place all your ingredients in a food processor and process until well incorporated. With the help of a a spatula scrape the sides of the food processor cup.

Run the food processor again until the consistency is almost creamy.

Notes for other body type(s)


For Kapha Digestion

Add more black pepper and practice self-restraining when eating this creamy sweet