Roasted Beet and Flax Plus Hummus

Hummus is such a deceptively simple snack, and so healthy. We’ve upped the ante on this classic dip by adding roasted beets and our Flax Plus flakes. The result is a garlicky dip (and we all know that’s what you’re looking for in a good hummus) with a shot of vibrant color and a superfood boost – thanks to the Flax Plus. Vegetables, get ready to play second fiddle.

  • 3 cups
  • 10 mins prep, 1 hr 15 mins cook 1 hr 25 mins total


Roasted Beet:

  • 1 medium beet (about 6 oz)
  • 1 tsp olive oil
  • Pinch salt


  • 3 cloves garlic
  • 1 can (19 oz) no salt added chickpeas, drained and rinsed
  • ⅓ cup tahini paste
  • ¼ cup lemon juice
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • Pinch cayenne
  • ½ cup Nature’s Path Flax Plus Pumpkin Raisin Crunch
  • 1 tbsp chopped parsley
  • Vegetable crudité, for serving


Roasted Beet

  1. Preheat oven to 400°F(200°C).
  2. Rub beet with oil and season with salt.
  3. Wrap in foil and bake for 75 to 90 minutes or until fork tender.
  4. Cool, peel and chop.


  1. Add garlic to food processor; pulse until finely chopped.
  2. Add chickpeas, chopped beet, tahini, lemon juice, water, olive oil, cumin, coriander, salt, pepper and cayenne.
  3. Purée until smooth.
  4. Add cereal; pulse to combine.
  5. Garnish with parsley and serve with crudité.