This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.

Lettuce Turnip the Beet!

Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.

Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!

Is Lemon Beetroot Hummus Healthy?

Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.

Beets: A Nutritional Powerhouse Hero

Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.

Chickpeas: Protein and Fiber-Rich

Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.

Tahini: Healthy Fats

Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.

Lemon: A Zesty Boost

Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.

How to Make Lemon Beet Hummus

Ingredients

To make lemon beet hummus, you will need the following ingredients:

• Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
• Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
• Tahini: use fresh quality tahini and make sure to stir well before using
• Lemons: fresh lemon juice is totally worth the effort
• Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
• Spices: I like to add cumin, salt, and pepper but use whatever you prefer

Instructions

1. Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
2. Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
3. Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
4. Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
5. Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.

How to Use It

As a Dip

Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.

As a Spread

Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.

In Salads and Bowls

Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.

As a Sauce

Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lemon Beetroot Hummus

The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.

Course Appetizer, Sauces and Dips, Side Dish, Snack

Cuisine Mediterranean

Keyword beet, hummus, lemon

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas, drained
• 1 cup 2-3 large canned or roasted beets
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1/2 tsp cumin
• salt and pepper to taste

Instructions

• Drain and rinse the chickpeas and beets.
• Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
• Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.

The post Lemon Beetroot Hummus appeared first on The Hungry Carrot.

I was craving a very specific combination of cheesy ravioli but Summer style with a light lemony sauce and lots of greens. This dish was perfect. The arugula makes it feel like you’re eating a salad instead of a dish of pasta and the asparagus adds such a wonderful texture and rich flavor. The nutty crunch of pecans and parmesan are the perfect additions to balance the flavors.

Delicious Variations

The beauty of vegan ravioli lies in its versatility. You don’t need to be a vegan or vegetarian to enjoy this ravioli. Make it your own by swapping out ingredients or adding your favorites.

1. Seasonal Vegetables: While asparagus is a popular choice, other seasonal vegetables can be used. Spinach, kale, artichokes, and mushrooms are excellent alternatives or additions. Each vegetable brings its unique flavor profile, enriching the dish in different ways.
2. Alternative Fillings: Beyond the standard cheese filling, variations include pumpkin, mushroom, or butternut squash puree for a sweeter note, or roasted red peppers for a smoky flavor.
3. Herbs: Fresh herbs can also be added to the lemon sauce or used as a topping like basil, chives, thyme, or even dill.
4. Nutritional Add-Ins: To boost the nutritional value, ingredients such as ground flaxseeds, chia seeds, or hemp seeds can be mixed in. These additions increase the protein and omega-3 content, making the dish even healthier.

Instructions

1. Prepare your ingredients. Wash your produce, chop the onion, and trim the asparagus.
2. Boil your pasta according to the package directions.

3. Saute your onion and asparagus. Then add in your garlic.
4. Make the buttery lemon sauce by melting the butter, adding the lemon juice, and throwing in the pecans.

5. Serve on a bed of arugula and top with lemon zest and vegan parmesan.

Customizations

Have an allergy or dietary preference? Here are some options to make this fit your needs.

1. Gluten Free: Substitute gluten-free ravioli, noodles, or other grains.
2. Nut allergy: Just remove the pecans. Add in other veggies or other toppings for a crunch factor.
3. Soy: Make sure to check the labels of the ravioli to ensure the pasta is soy-free. Swap for noodles if needed.
4. High Protein: Feel free to add in tofu, tempeh, or more nuts if you need a protein boost.

Storage

• Store leftovers in the fridge in an airtight container for up to 3 days. Store the arugula separately or it will wilt.
• Reheat gently in the microwave or on the stove with a bit of butter or broth/water to prevent drying out.
• I don’t recommend freezing this. You can freeze the ravioli separately, but once prepared with the sauce and the veggies, the texture would change quite a bit.

Try these other recipes:

Roasted Red Pepper Pasta

Thai Udon Peanut Noodles

Vegan Alfredo with Peas

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Ravioli with Asparagus and Arugula

A deliciously light ravioli pasta dressed in a buttery lemon sauce, crunchy asparagus, and sweetened pecans served on a bed of fresh peppery arugula. In less than 15 minutes, you have a deliciously filling meal perfect for Spring or Summer.

Course Main Course

Cuisine American, Italian

Keyword arugula, asparagus, ravioli

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 16 oz package dairy-free ravioli
• 1 bunch asparagus-tough ends trimmed
• 1 tbsp olive oil
• 1/4 onion-diced
• 4 tbsp vegan butter
• 1 tbsp minced garlic
• 2 tbsp lemon juice plus zest
• salt and pepper to taste
• 4 cups arugula
• 1/4 cup roasted pecans-chopped
• vegan parmesan for topping (optional)

Instructions

• Start a large pot of salted water to boil. Once boiling, add the ravioli and cook according to package directions. Drain and set aside.
• Add the olive oil to a skillet and cook the onion and asparagus for 5-7 minutes until softened. Add the garlic and cook for one more inute.
• Add in the butter and heat until melted. Toss in the chopped pecans and roast for 1-2 minutes. Add the lemon juice, salt, and pepper. Cook for another two minutes.
• Toss the ravioli in the butter sauce with the asparagus.
• Prepare a plate with one cup of fresh arugula, top with a serving of ravioli and asparagus, and finish with some lemon zest and a sprinkling of vegan parmesan cheese.
• Serve warm. Store leftovers in the fridge for 2-3 days.

The post Ravioli with Arugula and Asparagus appeared first on The Hungry Carrot.

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This roasted pistachio lavender and lemon olive oil cake is completely plant-based and so light, bright, and tangy. The nuttiness of the roasted pistachio oil is to die for, and the olive oil keeps the moisture content high for the perfect texture that never tastes dried out. The touch of fresh lemon juice and lemon zest, as well as infused lavender flavors, gives this cake a wonderful botanical twist. It’s a blending of all my favorite flavors in one satisfying dessert.

The inspiration for this recipe came from a beloved friend. Being her birthday, she needed a proper birthday cake. She is also a huge lavender and lemon fan and enjoys more savory rather than sweet desserts. It can be challenging to create a cake with the subtleness of lavender without overpowering it, or without it getting too earthy. After a few iterations, I came up with this cake that I think blends all the flavors into a wonderfully perfect little cake. To keep the sweetness lower than traditional icing, I replaced that with a simple infused glaze and some crunch of crushed pistachios. I’ve been told the iced glaze combined with the dense moisture of the olive oil cake gives us donut vibes, and honestly, I am here for that!

Supplies and Equipment

We are starting with a simple olive oil cake but elevating it a bit by infusing it with the delicate essence of lavender. This aromatic addition marries vibrant citrus flavors with the nutty crunch of pistachios, and the bright tanginess of lemon, all enveloped in the subtle floral notes of lavender.

A brief note on the history: Olive oil cakes find their roots in Mediterranean cuisine where olive oil is king. Lavender has often been cherished for centuries in different cultures due to its therapeutic properties and subtle aroma. Combining the two adds a new dimension and sensory experience in a common dessert.

To achieve a lavender flavor component, we are using infused olive oil and some lavender extract. You can either infuse your own lavender oil, or I found this infused olive oil on Amazon that I actually really liked if I am short on time or don’t have lavender on hand. You will also need a quality lavender extract. I absolutely love this lavender extract paste. It’s amazing to work with and has great flavor for use in baking.

Infusing Lavender: Begin by infusing culinary-grade lavender into the olive oil. Heat the olive oil gently in a saucepan, then add dried lavender buds and allow them to steep for 20-30 minutes. You can leave this sit overnight and strain the next day as well. Strain the infused oil to remove the lavender buds, leaving behind a fragrant base for the cake batter.

We certainly can’t ignore the perfectly nutty addition of roasted pistachio oil. I am obsessed with it. It adds so much depth to the cake and the glaze balancing the bright lemon and tang. Check this toasted pistachio oil out, trust me you will become a convert overnight.

The last thing to note is getting a good springform pan. These make cheesecakes, cakes, and pies so much easier. Here are a couple of tips to make sure it’s working for you and not against you.

1. Preparation: Ensure the springform pan is well-greased and lined with parchment paper to prevent sticking. You can also grease it and lightly dust it with flour if you don’t have parchment paper.
2. Assembly: Assemble the springform pan securely, ensuring the latch mechanism is tightly closed to prevent leaks during baking.
3. Baking: Spread your batter evenly to ensure uniform baking. To prevent it from dropping in the center, rotate it partway through the baking process. If you still have trouble, wrap the top rim of the pan in a damp towel. It ensures the cake rises evenly.

Ingredients

Is vegan cake healthy? I hate to break the news but, no, not by any means. It’s got some health advantages over typical desserts, but we can’t get away from the fact that there is lots of oil and sugar in here. Is It healthier than regular store-bought cake with butter, sugar, eggs, and milk? Yes, I personally think so. But don’t fool yourself into thinking dessert can be a health food. However, there are some pretty cool benefits to some of the ingredients that I think are worth calling out.

• Lavender: Rich in antioxidants and known for its calming properties, lavender adds more than just fragrance to the cake. Plus, it’s just pretty to look at and I personally benefit from feeling good after eating something so beautiful.
• Pistachios: In addition to their texture and crunch, pistachios boast an impressive nutritional profile, packed with protein, fiber, and healthy fats that promote satiety and heart health. Nuts for the win!
• Citrus: Lemons provide a burst of vitamin C and antioxidants, supporting immune function and overall well-being.
• Olive Oil: Rich in monounsaturated fats and antioxidants, olive oil promotes heart health and adds richness to the cake without the need for butter.
• Flour: Opt for whole grain or gluten-free flour for added fiber and nutrients, ensuring a wholesome dessert that satisfies dietary preferences.

Tips and Tricks

Here are a couple of tips and tricks to make sure your cake comes out perfect every time!

1. Ingredient Selection: Opt for high-quality ingredients, including infused pistachio and lavender extra virgin olive oil, fresh lemons, and raw pistachios. These ingredients contribute to the cake’s distinctive taste and aroma.
2. Mixing Method: Begin by whisking together the wet ingredients. In a separate bowl, sift together the dry ingredients before gradually incorporating them into the wet mixture. Stir until just combined to avoid overmixing, which can result in a dense cake.
3. Baking Method: Transfer the batter to a prepared springform cake pan, spreading it evenly with a spatula. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
4. Dry Cake: To prevent a dry cake, avoid overmixing the batter and be mindful of baking time. Use a toothpick to check for doneness, and if necessary, reduce the baking time to retain moisture.
5. Soggy Bottom: To prevent a soggy bottom, ensure the oven is properly preheated and bake the cake on the middle rack to promote even heat distribution. Additionally, allow the cake to cool completely before removing it from the pan to prevent condensation.
6. Sunken Center: To prevent a sunken center, avoid opening the oven door prematurely during baking, as sudden temperature changes can cause the cake to collapse. Instead, rely on visual cues and use a timer to gauge doneness.

I can’t wait to hear what you think and for you to try making this delicious roasted pistachio lavender lemon olive oil cake. Happy baking!

Try these related recipes:

Delicious Vegan Banana Bread

Acai Bowls

Dairy-Free Bagels

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Pistachio Lavender and Lemon Olive Oil Cake

A light and bright lemony lavender olive oil cake made with rich roasted pistachio olive oil and topped with a nutty lemon glaze, chopped pistachios, and lavender. Full of moisture and flavor and it's completely plant-based.

Course Dessert

Keyword cake, glaze, lavender, lemon, olive oil, pistachios

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Author Allison Crawford at The Hungry Carrot

Ingredients

Cake Mix

• non-stick spray
• 2 tbsp lemon zest
• 1 cup sugar
• 1/2 cup lavender-infused olive oil (or regular olive oil)
• 2 tbsp pistachio oil (or more olive oil)
• 1/4 cup apple sauce (non-sweetened)
• 2/3 cup soy milk
• 2 tbsp lemon juice
• 1/2 tsp lavender extract or vanilla extract
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Glaze

• 1 tbsp pistachio oil
• 1 tsp lavender extract
• 3 tbsp lemon juice
• 1 3/4 cup powdered sugar
• chopped pistachios for topping
• extra lemon zest for topping

Instructions

• Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
• Add lemon zest and sugar to a bowl and rub together to release the lemon oils. Whisk in olive and pistachio oil, applesauce, soy milk, lemon juice, and lavender or vanilla extract. Mix well.
• Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
• Pour into the cake pan and bake for 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
• Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
• Meanwhile, whisk together the glaze ingredients.
• Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
• Store at room temp in foil or plastic wrap for a couple of days. You can also freeze this for a couple of months by wrapping it in plastic wrap and then foil.

The post Roasted Pistachio Lavender and Lemon Olive Oil Cake appeared first on The Hungry Carrot.