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Your brain is your greatest resource—use it by design to help you achieve health, happiness, and success!

—Arlene R. Taylor PhD

Visiting my good friends in the mountains or North Carolina, I tasted hummus made with roasted beets and either white beans or garbanzo beans, historically part of Mediterranean, Middle-Eastern, and Indian cuisines. I enjoyed it and it makes a colorful option for the holiday season.

  • 1 medium beet or two small beets (wrap in foil and bake for 35 minutes in an oven pre-heated to 450 degrees F.)
  • 1 large can garbanzo beans or small white beans
  • ¼ cup walnuts (toasted)
  • 1 Tbsp olive oil
  • 2-4 cloves garlic, minced (as desired to taste)
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest (if you want a more tart taste)
  • ¼ cup water
  • ¾ tsp pepper
  • ½ tsp mock-chicken seasoning
  • ½ tsp sea salt


When cooled to touch, remove beet from foil and take off skin.

Rinse beans and drain well.

Place all ingredients in a food processer and blend until very smooth.

Place in a covered bowl and place in refrigerator until chilled (or overnight).


Place in a serving bowl along with a platter of baked crackers or pieces of toasted sourdough bread.

This hummus can also be used as a dip for celery, carrots, jicama, radishes, or other cut veggies.

Some like it as a topping for baked potatoes instead of butter and sour cream.

References (Accessed 2-15)


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