The Best Hummus & Beet Chips


Yesterday was Sunday, which meant hanging out with good friends and watching football. Sadly my team, The Denver Broncos, lost but that doesn’t mean that I didn’t enjoy some much needed time with loved ones and of course the opportunity to create some of my favorite foods.

Whether you are having a football party for Superbowl Sunday or just wanting to make some healthy snacks, my hummus, guacamole and beet chips will be your go-to choices. {I will post the guacamole recipe later this week.}


The reason that I love this hummus recipe so much is that it’s beyond good, really! It tastes so much better than anything store bought and it’s so easy to make. Plus it has very nourishing ingredients that give you a complete profile of protein, fats, and carbohydrates all while adding tons of vitamins, minerals and other health enhancing benefits.

Chickpeas, the main ingredient, have a high amount of fiber and contain a vegan source of protein, something only legumes can boast {protein to fiber ratio}. Lemon juice has vitamin C, more than an orange, which helps to keep your immune system in peak function and reduces your risk of getting sick. I personally add 1/2 tsp of turmeric because it’s anti-inflammatory, helping your body to reduce the risk of Alzheimers, lung infections, headaches, menstrual cramps, among many other things. You don’t taste it at all, yet it adds such amazing benefits to an already great dish.

The beet chips are an awesome way to indulge in chips, without the guilt. They taste great, are crunchy and satisfying and contain large amounts of vitamins and minerals, which help to cleanse the body of toxins, give you energy, and lower blood pressure.

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I hope you love the best hummus & beet chip recipes, especially after seeing how easy they are to make!

Bon Appéti!

With Love,


The Best Hummus & Beet Chips
  • 1 can (organic) chickpeas/garbonzo beans
  • 1 tbsp (organic) tahini
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • ½ tsp turmeric
  • Salt + pepper to taste
  • 2 large beets, peeled
  • 1 tbsp olive oil
  • salt + pepper
  2. Place the chickpeas in a collander and rinse under running water to remove the liquid they come in.
  3. Add all ingredients into the blender/ food processor and blend until smooth. I personally start off with minimal amounts of salt (roughly ½ tsp) and add more once it's fully blended to see if I need more. Remember, you can always add more but you can't take it away.
  5. Using a mandolin slicer on level 2, slice your beets so they are uniform size. Using this equipment is key because you need the to be the same thickness in order to cook correctly.
  6. Preheat your oven to 375 F. Place your beet chips on a wax lined baking tray, making sure they are not covering one another. Drizzle your olive oil over each one (I find it easiest to mix the beets and olive oil in a bowl prior, however you don't need to do this if you want to use only 1 piece of equipment) and sprinkle salt and pepper on.
  7. Bake for 15-20 minutes, checking them at 15 minutes to make sure they don't burn. Remove from oven and let them cool.

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