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Grounding Beetroot Hummus


  • Beets: red colored, mineral rich, root vegetable for the root chakra for grounding, feeling safe, protected – for stress and anxiety
  • Garlic: immune-boosting food; from the earth; mineral rich
  • Tahini: seeds strong for sacral chakra, which also supports the root chakra
  • Avocado Oil: Strong for sacral chakra which also supports the root chakra
  • Chickpeas: also a seed that supports sacral chakra, which helps to support the root chakra; also mineral rich

Ingredients: (please use organic when possible)

  • 2 medium beets (leaves removed, stems cut down to 2”, scrubbed and cleaned)
  • 2 (15 oz) jars/cans chickpeas, (drained with liquid reserved)
  • 1/3 C chickpea liquid (save the extra)
  • ½ C tahini
  • ¼ C avocado oil (extra virgin olive oil okay too)
  • 2 medium lemons, juiced
  • 2 cloves from a roasted garlic bulb (see below for separate recipe)
  • ½ tsp sea salt or Himayalan pink salt
  • Optional Garnish: vegan kale, basil or cilantro pesto; fresh herbs – cilantro, parsley, chervil, chives; toasted pine nuts; drizzle of oil


  1. Preheat oven to 400F
  2. Lightly coat beets in some avocado oil and roast in a covered cast-iron pot or baking dish in the oven for about 50-60 minutes.
  3. When fork tender, remove the beets from the oven.
  4. Once cooled, remove the tail and stem off the beets. Cut into cubes.
  5. Combine the chickpeas, 1/3 C of chickpea liquid, tahini, lemon juice, ¼ C avocado oil, roasted garlic cloves, salt and beets to a high-powered blender. Blend until smooth and creamy. Add extra oil to achieve preferred texture. 
  6. Salt and pepper to taste.
  7. Transfer hummus to a serving bowl and garnish with fresh herbs or pesto or toasted pine nuts. Serve with crudité (make a chakra colorful plate, can add seeded crackers etc)

 For Roasting Garlic Heads/Bulbs: (can just do one or multiple)

  1. Preheat your oven to 400°F 
  2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
  3. Using a sharp knife, cut ¼” to a ½” from the top of cloves, exposing the individual cloves of garlic.
  4. Place garlic bulbs in baking pan or muffin tin: Place the garlic heads in a baking pan, cut side up. (A muffin pan works great for this, as it keeps the garlic bulbs from rolling around.)
  5. Drizzle with olive or avocado oil: Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
  6. Cover the bulb with a metal lid, silpat or another baking sheet.
  7. Bake at 400°F for about 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
  8. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

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