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Festive Hummus 2 Ways

Add some holiday flair to the versatile, high protein snack we all know and love!

Balsamic Beet Hummus


1 beet roasted

15 oz canned chickpeas rinsed and drained

1/4 cup tahini

1/4 cup lemon juice fresh

2 tablespoons olive oil

1 garlic clove

1/2 teaspoon salt

1.66 tablespoon balsamic glaze (1 tablespoon + 2 tsps)


See notes about roasting the beet first.

Add all of the ingredients in a food processor and blend until smooth (or desired consistancy).

For garnish, feel free to drizzle extra balsamic glaze over top.

Serve with tortilla chips, veggie sticks, or crackers.

Notes There are a number of different ways to roast beets but here is what I did:

  1. Preheat oven to 400F.

  2. Wash and scrub beets.

  3. Wrap the beet in foil.

  4. Roast for 50 minutes (or until soft).

  5. Once cool, use a paper towel to scrub the peel off.

  6. That's it!

Gingerbread Hummus

Serve with fruit, sugar cookies, and little gingerbread men.


1.5 cups canned chickpeas (rinsed and drained)

2 tbsps cashew butter

5 tbsps maple syrup

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground clove

Sprinkle of salt


Pulse all ingredients in a food processor until well combined!

Have a happy and healthy holiday!


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