Roasted Low-Calorie Red Beet Hummus A Twist on the Classic

Written by Kenneth Lee September 5, 2020

Table of Contents:

Beet Hummus

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Beets cooked in saladmaster cookware, made into hummus.

Roasted Low-Calorie Red Beet Hummus A Twist on the Classic

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Don’t Throw Away Those Stems! Make This Fresh Beet Salad Instead �� | Struggle Meals

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Don’t throw away those beet stems! Cook along with Frankie Celenza (@frankiecooks) and use them to create a fresh, warm beet salad..
ROOT-TO-STEM BEET SALAD.
Yield: 6 servings.
Prep Time: 15 minutes.
Cook Time: 45 minutes.
Ingredients:
1 bunch red beets, with nice stems.
1 bunch yellow beets, with nice stems.
¼ cup olive oil, divided.
Salt and pepper.
½ red onion.
¼ cup red wine vinegar, divided.
1 honey packet.
1 bunch swiss chard, chopped.
3 butter pats.
1 avocado, cut into cubes.
¼ cup pumpkin seeds, toasted.
4 oz goat cheese, crumbled.
Steps:
1. Preheat oven to 400 degrees..
2. Wash and dry beets and beet greens. Separate the beet green leaves from the stems. Finely chop the stems and greens separately. Place the beets in a 9x13 dish and cover with foil. Place beets in the oven for 45-50 minutes. Roast until very tender. Set aside to cool, and then remove the peel..
3. Slice the red onion and put it in a small bowl with 2 TBSP of red wine vinegar. Set aside..
4. Heat a large skillet over medium heat. Add butter pats, when they are melted add the beet green stems and cook for 5 minutes. Toss in the beet greens and swiss chard. Season with salt and pepper cook until just wilted..
5. To assemble salad: When the beets have cooled, gently peel them and cut them into wedges and toss them with the greens, red onion, avocado, pumpkin seeds and goat cheese. Whisk together the olive oil and vinegar along with the honey packet and drizzle on top..
Note: the beets stems don’t add a lot of flavor but they add a crisp texture.
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HOW TO MAKE BEET HUMMUS Valentine’s Day Recipe

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Happy Valentine’s Day! Make this beautiful, red beet hummus for your sweetheart, or yourself! YUM.
How to make roasted beets: https://youtu.be/wvrivc_25fg.
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STORAGE AND REHEATING DIRECTIONS:
1. All meals should be fine in the fridge for 4 days, but feel free to put in your freezer after day 3..
2. If you decide to freeze them they will last for 3 months. Take the meal out the night before you plan to eat and place in fridge to thaw..
3. Once thawed, reheat in a covered saute pan for a few minutes or eat cold… or put in your Hot Logic!
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INGREDIENTS:
2 (15.5 oz) can of chickpeas.
3 garlic cloves.
3 tbsp olive oil.
1/2 lemon.
1/4 cup aquafaba.
2 tsp cumin.
2 tsp sesame seeds.
1/2 tsp salt.
125g cooked beets.
MACROS for THE WHOLE THING (if dividing this into meal prep containers, divide into however many portions you want):
Protein: 47g.
Carbs: 158g.
Fiber: 35g.
Sugar: 35g.
Fat: 58g.
Calories: 1342.
--

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BEET HUMMUS RECIPE | BEETROOT HUMMUS

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This easy beet hummus recipe is a twist on that classic dip we all know and love. Simple to make, delicious to eat and beautiful to look at. Try it today, love it forever!!!
INGREDIENTS:
2 cups chick peas.
2 cups roasted beets.
1/2 cup Greek extra virgin olive oil.
1/3 cup tahini.
Water as needed.
3 cloves garlic.
Juice of 1 lemon.
Sriracha sauce (optional).
Salt & pepper to taste.
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I’ll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,.
Ken.
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Perfect Hummus 3 Ways

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Here’s a delicious recipe on how to make the perfect hummus three ways. Definitely worth trying out this weekend, whether you’re entertaining or just relaxing, these three hummus variables will add to any snack!
Recipe:
Takes 30 minutes.
Makes about 1kg of hummus altogether.
This is a really cool thing to do with hummus. In this recipe you will make a basic hummus that tastes realy good and then turn ⅓ of it into a roasted carrot hummus another ⅓ into a pink sweet beetroot and olive oil hummus and the final one will stay strong as standard issue hummus! It’s a great thing to do for a bit of variety and especially for a dinner party or for drinks..
Basic Hummus Ingredients:
6 cloves of garlic (peel).
3 x 400g tins of chickpeas (drain and rinse well).
150ml lemon juice (juice of 3 lemons).
6 tablespoons light tahini.
3 teaspoons salt.
a pinch of freshly ground black pepper.
½ tsp pinch of ground cumin.
9 tablespoons water.
Bits to transform 2 of your hummuses!
3 medium carrots (approx 250g).
1 medium raw beetroot (175g).
4 tablespoons of olive oil.
All the best,.
Dave & Steve..
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Roasted Beetroot Hummus | Shilpa Shetty Kundra | Healthy Recipes | The Art of Loving Food

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Amongst the many international cuisines that I try, I love Middle Eastern for its simplicity, taste and health benefits. So, let’s colour your imagination and plate pink with this healthy and delicious Roasted Beetroot Hummus, perfect with lavash or crudites. Great for digestion and low on calories, you’ve gotta try this one out. #SwasthRahoMastRaho #TastyThursday.
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QUICK VEGAN DIPS » healthy + easy

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Get the PUL E-cookbook: http://bit.ly/PUL_Ebook ❤.
If you have any up-coming potlucks or social gatherings, PUL has got you covered with these 5 plant-based dip/appetizer/snack recipes, and each takes just 15 minutes or less to make☺☟click to show more☟..
» Are there any dips/spreads/sauces/appetizers you’d like PUL to make? Share in the comments below! ❤ «.
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❤ Sadia

Read: Find Out About Heart Monitor Watches

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Turn this snack into a meal by making a roasted red beet hummus flatbread! Start by pre-heating your oven to 350F. Grab a whole wheat pita or piece of naan brad, spread on some roasted red beet hummus, and add your favorite greens, protein, nuts, and seeds. Try a colorful combo of kale, spinach, ricotta and 1 ounce of pistachio nuts.Bake the beet for 35-40 minutes or until softened.

7 In a food processor, squeeze out the roasted garlic cloves and add the remaining cooking oil. Add the beet with the remaining cooking oil, chickpeas, 4 tbsp. olive oil, tahini, lemon juice, water, salt and pepper. 8 Blend until smooth.Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor.

Serve with pita chips and fresh vegetables.Roasted Beet Hummus Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or.Quick and easy hummus recipe, homemade with simple ingredients in one pot or bowl of food processor in 10 minutes. Smooth, rich, creamy, healthy appetizer.

Loaded with chickpeas, garlic, tahini! This is eaten by the spoonfuls at our house because it is loved so much. It is the perfect appetizer addition to any meal, and one that you can enjoy guilt-free.Beet hummus is made with oven roasted beets, chickpeas, tahini, olive oil, lemon juice and garlic. It’s a vibrant and healthy snack or appetizer and I’ve topped mine with homemade basil pesto and parsley.

So much flavor! You can serve beet hummus.Roast in preheated oven until the beet is tender and the garlic starts to turn golden brown, about an hour.

Mandy Enright, a registered dietitian nutritionist, registered yoga teacher, and creator of couples nutrition blog Nutrition Nuptials says, “I like to add color to plain store-bought hummus by stirring in mashed avocado, mashed edamame, red pepper puree, or beet juice. It gives the hummus a fun color and adds extra nutrients.”.Find healthy, delicious beet recipes including glazed, pickled, roasted and steamed beets.

Healthier recipes, from the food and nutrition experts at EatingWell. Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. How to Roast.Beet and Pomegranate topped Hummus.

Classic Hummus. Created By: Mary Dawn Pomegranate Cherry and Almond. Classic Hummus.

Created By: MaryDawn More Recipes meet the Tastemakers Gurus of good taste, here to inspire. Connect to our network of influential tastemakers, united by their love of Sabra. Spiced Life.Place the beet on a sheet of aluminum foil, drizzle with the 1 Tbs. olive oil and season with salt and pepper. Wrap the beet tightly in the foil.

Place the beet on the oven rack and roast until it is easily pierced with a knife, about 1 hour. Remove the beet.These veggie dip recipes are so delicious you’ll want to make them the main star of your meal.

These hot and cold dips can easily be paired with tortilla chips, flatbread or veggie sticks for a more filling bite. We take classic dips and put a healthy vegetable twist on them by adding beets to hummus or butternut squash to queso. Recipes like Mexican Street Corn Dip and Slow-Cooker Spinach.Jun 3, 2019 A great alternative to the classic basil pesto. Vegetarian, colorful and very tasty!

Jun 3, 2019 A great alternative to the classic basil pesto. Bright and delicious Beet Hummus Recipe made with beets, chickpeas, tahini, lemon, and garlic. Roasted Red Pepper Hummus Recipe.Beet Hummus is a bright pink twist on the classic dip using roasted beets.

I take it one step further by frying up the beet greens to add a nice crunch as a topping. If you thought I used food coloring in this creation girl you’ve lost your mind.This sweet-and-spicy twist on classic hummus features fresh carrots in addition to canned chickpeas.

North African harissa is blended in for spice, while a dusting of aleppo pepper gives it both heat and an extra-vibrant appearance.

List of related literature:

This recipe is my favourite keto twist on a classic hummus, using packaged artichoke hearts instead of chickpeas.
from High Fibre Keto: A 22-Day Science-Based Plan to Fix Your Metabolism, Lose Weight & Balance Your Hormones by Naomi Whittel Hay House, 2020
Transfer the hummus to a serving bowl, drizzle with 2 tablespoons of extra-virgin olive oil, and sprinkle with a pinch each of paprika and dried parsley flakes.
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence by Leanne Vogel Victory Belt Publishing, 2017
For regular hummus, leave out the beets.
from Total Gut Balance: Fix Your Mycobiome Fast for Complete Digestive Wellness by Mahmoud Ghannoum, Eve Adamson Countryman Press, 2019
And a little tahini beaten into yoghurt and seasoned well with lemon juice, garlic, salt and pepper makes a wonderful simple dressing for roasted vegetables, or pulse or grain salads: try trickling a yoghurt, tahini and green peppercorn dressing over ripe sliced tomatoes.
from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them by Hugh Fearnley-Whittingstall, Pam Corbin, et. al. Bloomsbury Publishing, 2016
If you want to jazz up storebought hummus, add a drizzle of Kale & Walnut Pesto (see page 215), a
from The Viking Method: Your Nordic Fitness and Diet Plan for Warrior Strength in Mind and Body by Svava Sigbertsdottir Penguin Books Limited, 2019
Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and extra-virgin olive oil.
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen by America’s Test Kitchen America’s Test Kitchen, 2012
Cubes of roasted winter squash and sliced avocado are my usual go-tos, but if you don’t have either of those, try a spoonful of plain Greek yogurt, a little puddle of tahini, a soft cheese like feta or ricotta, or dollops of babaghanoush or hummus.
from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals by David Tamarkin, Editors of Epicurious Little, Brown, 2018
Garnish hummus with 2 tablespoons toasted sliced almonds, 2 teaspoons minced fresh parsley, and olive oil.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
This mixture is much looser than a traditional hummus.
from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton BenBella Books, Incorporated, 2015
Garnish hummus with 1 tablespoon thinly sliced scallion greens, 2 tablespoons toasted pine nuts, and olive oil.
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine by Cook’s Illustrated America’s Test Kitchen, 2011

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Knee Stretches for Discomfort Relief and Fitness

162 comments

Pegar September 5, 2020 - 11:38

Yummy! Literally just got done meal prepping your recent breakfast recipe and the vegan satay! Question! For the Satay there was a lot of mixture left over do I just keep dividing them up amongst the containers? I didn’t want to waste any of it! ��

Zagas September 6, 2020 - 02:50

hello mam… how can we loose our cheek’s fat… plzz make a video..

Ballardin September 6, 2020 - 17:27

They all look delicious! I will be trying the bruschetta and white bean

Magrel September 7, 2020 - 08:12

You r actually all rounder…plzz reply mam m yr biggest fan

Bluebourne September 7, 2020 - 21:18

Being a diet contious i m always afraid to eat any thing which contains carbs calories etc but your receipes are really amazing which can change my diet menu amd some taste tooo thank you for all your receipes

Malalar September 8, 2020 - 07:31

Looks delicious…I will try. Lol @ Dave: The “Mama, Papa and Baby Bear,” servings!:-D

Gugore September 8, 2020 - 21:01

you guys saying shes so healthy-and she is….but then she put margarine on the pita

Nilsa September 9, 2020 - 13:26

Did you take a professional lesson in video making and it’s software?

Kerantrius September 9, 2020 - 16:09

I tried the tapenade but I just put all the ingredients into a blender. It didn’t look anywhere near as good as it does here, but it is one of the best tasting things I’ve ever had

Tujora September 10, 2020 - 12:26

For a creamier version of the tapenade, add a roasted red pepper and blend.

Adomath September 11, 2020 - 00:54

I love your all videos ��. Could you please tell us about all your chinaware it’s beautiful �� thank you

Danadar September 11, 2020 - 13:04

Where do you get butter packets? Swipe them from restaurants?

Nuadara September 11, 2020 - 17:56

Vegan restaurant you should open and I will come to Netherlands just for that. Love from india. Plz share a video about how you came to Canada from pakistan

Daizragore September 12, 2020 - 21:02

The olive one was very interesting. I love olives so that’s like olive heaven!! ��

Malogda September 13, 2020 - 07:24

Never come across a happier food channel
Namesake two happy pears ��

Gojar September 13, 2020 - 13:07

If I had to use raw chickpeas, should I steam the chickpeas or use it raw?

Rainmoon September 13, 2020 - 18:35

0:44 “presoaked and boiled chickpeas” AKA canned ��

No shame though, anything but canned is a waste of time

Voodoozahn September 14, 2020 - 19:36

1:51 something tells me the veggie he was referring to was a cucumber

Bloodhammer September 15, 2020 - 04:28

Your hair looks so beautiful and healthy so do those beautiful dips:)

Malarn September 15, 2020 - 12:19

I am planning on making version of the white bean dip! That looked great!

Ishnlas September 16, 2020 - 17:04

I haven’t eaten beets since I was a kid. �� Maybe I’ll give them a try again. ��

Gak September 17, 2020 - 07:29

Woww mam,,,��,,, it was just wowwww,,keep posting such videos to entertain the fan like us,, tqq mam,, we lv uhh��

Beatius September 17, 2020 - 11:28

Idk why every time she says potluck…I hear it PALAK i.e spinach in hindi…love your videos❣️

Whitefont September 18, 2020 - 00:56

Can’t wait to try the Balsamic & basil bruschetta + Sun-dried tomato & white bean dip!

Delawield September 18, 2020 - 11:45

Hey Shilpa. I’ve been your fan since my school days in the 90s. Sending you lots of love. You’ve always been inspiring people. What makes you different from the other stars is that you’re simple, unpretentious and so genuine. God bless you. Your dancing, cooking, yoga…….I can keep what you the whole day what ever you do.

Dadi September 19, 2020 - 02:16

LOVE IT!! You inspire us to eat healthy and wholesome and remind us how important it is to be conscious about the food we put in our body. Thank you Sadia! Hope your Dutch classes will go well 😉

Kazilkree September 19, 2020 - 16:38

Vegans are douchbags as per the comments below, but these recipes look really good!

Kelellador September 20, 2020 - 14:29

Have u ever tried daal chawal and aloo ki sabzi from india i bet u will forget all these…��

Melmaran September 21, 2020 - 00:03

I am aditi I’m also tulu and I’m only 12 love you and your channel

Flameseeker September 21, 2020 - 15:26

I’ve got some beets I need to cook tomorrow and I can’t wait to try the cloth peeling trick, stained cloth or not.

Edit: I really love learning how to use more of the vegetables instead of throwing parts of them away.

Nale September 22, 2020 - 08:45

Love this video! I love seeing around your shop and trying your recipes with customers/employees, also such a great meal prep idea for dinner parties! ��

Dalaginn September 22, 2020 - 11:25

olives are v spicy for me��.it will be too tangy right? Any how first let me try the beans one. Avacado dip will be bitter��

Kelethis September 23, 2020 - 11:26

Lovely nail paint machine with the recipe, yes ma’am very healthy recipe

Kirinadar September 23, 2020 - 15:46

cries while eating pretzel… NOT ANYMORE!! your food is sooo amazing and you yourself inspired me to be healthier! even though i’m not vegan, i still LOVE your food and it’s amazing how dedicated you are! <3 xoxo vicky

Dura September 24, 2020 - 03:30

Does anyone know how big the chickpea cans are, ours here are very large, anyone?!

Mazukinos September 24, 2020 - 20:47

Why would anyone put a thumbs down on your videos?
I don’t understand that.

Rainmoon September 25, 2020 - 05:01

You are creatively expressing yourself through food, it looks delicious!

Blackbinder September 26, 2020 - 00:31

I use olive oil instead of water, I don’t add garlic at any stage. I have not made the beetroot and carrot versions yet but I will.

Felothris September 26, 2020 - 16:59

So so so delicious yummy and easy recipes ��staybeautiful �� love from abudhabi ��stayamazing ��

Dagdafym September 27, 2020 - 02:41

This is best channel it’s the most educational channel especially this kind of education (healthy eating) is not easily available

Jordred September 27, 2020 - 14:39

I use an avacado instead of the tahini. It makes it very creamy.

Whitesmasher September 28, 2020 - 01:30

I’m going to try the sun dried tomatoes and white beans dip! Looks so good ��

Faugul September 28, 2020 - 08:26

All of them look amazing, as soon as I give birth and out of the hospital I’m going to make each one of them!

Tok September 29, 2020 - 13:30

We made it last night for a board meeting. It was a big hit even with a member who thought he didn’t like beets! Thank you!

Zugar September 29, 2020 - 22:06

Darn it the comment was for another video, but maybe you can figure it out based on my comment which one it was for! I must be getting tired now, maybe I need to go to bed after this marathon binge watching that I’ve enjoyed immeasurably! ��❤️��. Love, Kathy

Doomstaff September 30, 2020 - 07:27

Thank you I love olive tapenade, I love your recipe!!!! ❤️��Kathy

Marinius September 30, 2020 - 11:46

I made the olive tapenade for a party in December.
Six people, including two of my bosses, came to my door and asked for the recipe! This one is definitely in my recipe book!

Makus September 30, 2020 - 23:55

All look amazing. Can’t wait to try them. Can I ask what mixer you have?

Anazius October 2, 2020 - 05:28

Hummus should not have any water in it. It’s a suspension of chickpeas and EVOO. So you add the oil as you blend the chickpeas for this, you need a blender which allows you to add oil as you ‘churn’ the ingredients. You can also add other ingredients as per your desire chia seeds, flax seeds etc.

Dugore October 2, 2020 - 20:57

Sadia I really like your hair is shining what are you using?

Felonrad October 3, 2020 - 06:39

My favorite hummus that I make is jalapeno hummus. Basically your basic recipe with a whole jalapeno added.

Truthfury October 3, 2020 - 22:07

I also like Beetroot hummus, I always make it, it’s just so good!

Majinn October 4, 2020 - 03:57

Hi Shilpa…. U r changing….every video.. In kitchen.. Super

Mikaktilar October 5, 2020 - 00:57

All the beets with greens in my stores are brown wilted and slimy

Moogurn October 5, 2020 - 13:12

I eat the whitebean dip everyday at work. It’s easy to prepare a good sandwich because I don’t need a lot of garnish to add flavour because it’s already so good.

Daswyn October 6, 2020 - 04:19

YouTube pagl hai kya only 1 m subscribers bo bhi Shilpa Shetty ke

Zulukinos October 6, 2020 - 07:52

Mam please reply anything to my comment

I am you biggest fan and I also love your show super dancer

Bluebourne October 6, 2020 - 19:58

Pani k badle agar ap lemon juice dalte ho to aur jyada teasty hota h aur oil ka quantity thora jyada ho to much better hota h

Zusar October 7, 2020 - 04:13

Almost all your video thumbnails has the devil’s 666 hand sign, and you disabled the comments on those video.
You are a devil worshipper, worshipping SATAN for money and fame. Shame on all bolly actors who joined that group

Brardana October 8, 2020 - 05:09

Wow!!! One doubt.. We roast the beetroot directly on fire like brinjal?? Or on tava??

Kajar October 8, 2020 - 22:09

I am an Indonesian, love you so much mam
You and Madhuri dixit are my favorite actress, may God bless and protects you always ��❤

Thunderbringer October 9, 2020 - 06:08

I’m sure she took the idea of beetroot hummus from Gordan Ramsay’s…

Faeshicage October 9, 2020 - 14:04

I like u and love u shilpa mam… How to reduce side lower belly aft delivery

Nelkree October 9, 2020 - 22:47

I make my hummus without oil to be super heart healthy and I substitute Peanut butter for the Tahini because its cheper

Kathriwield October 10, 2020 - 14:00

Brusceda? The sound ‘sche’ is like ‘sk’ sound, so brusketta. Love your video. Bye

Alsameena October 10, 2020 - 18:23

Don’t understand what’s up with the fancy cooking and lot of makeup with very long nails. Who cooks food with such long nails having completely painted

Saithirdin October 11, 2020 - 19:25

The blender was overloaded. Or should used bigger blender to have more space. But it’s a colorful Hummus.

Golabar October 12, 2020 - 01:23

Hello Shilpa shettykundra I will open a channel called Indian Cooking, but I need to take some of your videos and translate them into Arabic because there are a lot of people who want to know how to cook these delicious dishes but they need a translation, so I will be happy and I will translate everything you say in arabic.So I wanted your consent to publish some of your videos and to translate them in Arabic so that the Arab world can watch them because there are many Arabs who want to translate it in Arabic.Thanks and I I’m waiting for your reply

Thetantrius October 12, 2020 - 17:22

Sadia I attempted the mango & strawberries salad but I added the Latin twist and used “cilantro” instead of basil and it turned out great! Thank you for such easy ideas. These make it so easy to stay healthy during work week.

Kirifym October 13, 2020 - 09:17

The Chunky Guac Dip was delicious. I thoroughly enjoy your blog and channel as it has helped me so much on my journey to a whole foods plant based diet. Your lovely personality brings so much warmth to your videos.

Moshakar October 14, 2020 - 13:33

That’s true very creative. The best root idea is amazing. Loved it. We here in uae eat white color humas all the time. This pink one looks more tempting

Munilak October 14, 2020 - 21:37

Why you have not given liver to anvesha on her best dance on jalak di kilaza

Lalmeena October 15, 2020 - 15:57

Shilpa i will definitely try this recipe. ❤️ �� You are looking so beautiful ❌⭕❌⭕

Gozuru October 16, 2020 - 01:26

Quick n healthy �� recipe mam.��.��
Love uu mam..Love ur video ��

Nanin October 16, 2020 - 07:50

Wow…love that pink colour dish…so tempting mam… thanks for your lovely recipe…

Shakazuru October 16, 2020 - 23:31

Yummy dekh kar itna achàa lag raha h to jo khay ga use to maja hi aa jayega��

Nalrajas October 17, 2020 - 14:10

Dear Sadia, I am a new vegan (two months now) and I want you to know that you have helped my transition tremendously. Eating vegan, gluten and dairy free has improved my health 95 percent. I was ready for a wheelchair and life looked pretty bleak. However a nurse suggested dietary changes and my pain is almost totally gone. Your calming voice, pleasant demeanor, radiant health, friendly smile, food styling and great recipes have enhanced my vegan experience immensely. Thank you for what you do on YouTube. You are a blessing in my life. May God continue to bless you!! ��

Teth October 18, 2020 - 11:22

Just what i needed! I’m always strugling with spreads now i became a vegan, i don’t have a lot of time in the morning and during the day as i work, but i do like healthy spreads, i am tired of pinutbutter with banana and hummus every day tho �� so thanks a lot, i love your channel much! And i love how you always say your measurements in liters or kg, because i’m from Belgium it’s easier ��

Shaktitilar October 18, 2020 - 17:48

The beet root color is so attractive one would love to eat it.

Megul October 19, 2020 - 12:50

I cannot wait to try the bruschetta! It looks so much easier than I thought it would be to make. Thank you!

Adriezius October 19, 2020 - 14:58

hello
shilpa ma’am
i love your videos
u inspire me to be healthy
even though i am a kid!

Adrielbine October 20, 2020 - 00:32

Very very nice video and very nice channel! I’m Your new subscriber, new friend ��
Greetings!

Nikobar October 21, 2020 - 03:37

Shouldn’t the stem of tomatoes be cut off? It contains solanine, which is not good.

Anarad October 21, 2020 - 10:06

This is partly why the UK TV chef’s went off the rails with hummus and putting whatever you like in it and serving it off chopping boards. Why not Hoummus with sugar and cocoa powder?
https://youtu.be/rQehXoCipts

Kann October 22, 2020 - 05:29

Every time I make hummus, I look at you guy’s videos on hummus so I can switch it up. I do have butternut squash hummus every now and then. But it’s in the summer so I’m gonna do a parsley bomb in my hummus with tons of lime. It detox’s you and you pooop. I love the carrot one.

Kanara October 22, 2020 - 13:04

Looks super tasty! Oh man, I WISH I could find a food processor with a stainless bowl. Impossible to find here in Ontario it seems….

Nalrajas October 23, 2020 - 01:45

i don’t have tahini! what should i do? can i replace it with another ingredient?

Bloodshade October 23, 2020 - 15:49

Beetroot Hummus is my favourite. I would love to roast the beetroot to get more flavor. Also, more than pomegranate toppings, fresh Avacado slices topped with sprouts and nuts goes awesome with the beetroot hummus

Mejar October 24, 2020 - 09:15

Adding onion or garlic in a fruit reciepe is a big no no in Indian cuisine.

Brage October 25, 2020 - 00:18

really a healthy dish which is really very tasty and yummy for all ages……..try it and u will love it
i also tried this dish and really very satisfied with this dish with low calories and good for digestion

Nafyn October 25, 2020 - 16:26

Ken great recipe, but what is sriracha? Please explain love from Sydney Australia

Yggnin October 26, 2020 - 00:11

Very nice, too much garlic for me though, next time I will use one small clove

Sathris October 26, 2020 - 19:48

I love the beetroot hummus I have tired it in a restaurant once

Shaktizragore October 27, 2020 - 08:48

I love them all!! But lately I’ve been making the guacamole. ��

Thorgann October 27, 2020 - 10:09

Just made the beet hummus today. Oh Lordy I am addicted. So delicious I’m probably going to live off of it. Thank you for the great recipe!

Garad October 27, 2020 - 19:35

These look so good! I want to try them all. What’s the best way to store them if I have leftovers? How long do they last?

Brawyn October 28, 2020 - 22:50

I just made the garlic and the carrot one!! Omg!! Better Han store bought. I’m so proud of myself. You guys rock!! God bless you!!

Vudozuru October 29, 2020 - 03:44

I must confess I mostly just buy regular bog-standard supermarket hummus (though I now have a big bag of dried chickpeas, so watch this space) but always add tahini, garlic paste, olive oil and lemon juice doesn’t taste like hummus otherwise!

Vulrajas October 29, 2020 - 08:03

Definitely the strawberry mango I’m in the “love sweets”” category but honestly everything looked amazing so addicted to all your videos im binge watching Its better than binging on food though that’s for sure……watched that one too��

Felolas October 30, 2020 - 08:03

Thank you, loves for always being very specific when giving the size, amount and measurements (very helpful❤️). Love your video’s.

Goldhunter October 30, 2020 - 17:51

When I make hummus I use veggie broth instead of oil. It comes out so great. I can’t wait to try the beet root hummus!

Dazan October 31, 2020 - 06:26

I don’t used like veggies and fruits but now I have started liking

Morallador October 31, 2020 - 23:31

What a great video, love watching you guys as you make cooking fun. You make me smile and giggle and I look out for all your videos. Hummus is great and going to try the beetroot one or sure. Thank you for sharing x

Vuran November 1, 2020 - 21:12

Seriously lady… You have a gift. Your recipes and videos have definitely given me some great nutritious and healthy meal ideas. I appreciate your explanations and helpful tips. You have a very endearing presence. Thank you for sharing.:)

Voodook November 2, 2020 - 03:12

took these to a church feed as a dipmarked them as red-yellow-and green (added spring onion)

Nalmelhala November 3, 2020 - 00:33

Fabulous recipes!!!!! My partner and I both agreed that the carrot and coriander was the best. All three were easy to make and delicious. Thank you both. Much love �� btw… I took a picture of all three but couldn’t figure out how load it on here. XX

Aralmaran November 3, 2020 - 03:00

This is gross he is using his little finger like a pick tooth yuck, revolting.

Faet November 3, 2020 - 14:32

You both showing us eat healthily but you need to see a doctor hahaha

Androndis November 4, 2020 - 08:39

I make the Roasted Red Pepper one however I cannot have a lot of Chickpea I use Butter Beans.

Yoll November 5, 2020 - 01:16

Wow! I am a first time viewer but now I am a subscriber. All of the dips in this video look amazing. The hummus and bruschetta combination has my mouth watering. The tapenade in salads, genius! I can not wait to try these out.

Agamarne November 5, 2020 - 08:49

I made the roasted carrot hummus for dinner tonight to use as a spread on the falafel burgers that I also made for the first time. What a dynamic duo-both the hummus and falafel and you guys! I’m loving and learning much from all your videos!

Akikazahn November 6, 2020 - 05:42

Very good guys. I’ll try this recipe for our church open house. Bona petit!

Bracage November 6, 2020 - 12:57

Good stuff. I make it almost the same way. I use a little jalapeño and i crumble some feta it. Cheers

Kazrarn November 6, 2020 - 21:56

I like it creamy so soak and cook chickpeas with bicarb. Scoop off the foam as it cooks. Change the water and keep the last batch of water for aqua faba. Then I mix all the ingredients in a blender except the chickpeas. I find you get a very creamy texture if you use a food mixer and the slowly add the other ingredients. I like oil in my houmous. Usually a mix of sunflower and olive oil. Garnish with sumac pine nuts and a drizzle of high quality olive oil. Also I’ve found a delicious permutation is to make it with fresh green chick peas.

Akile November 8, 2020 - 00:05

YUM YUMMYYYYYYYY ��

Coron November 8, 2020 - 04:34

Honestly I could never get sick on Hummus. Truly a wonder food. So delicious. i use it with raw veggies and love getting a loaf of 4 seed bread and smash it with some Hummus. Nice to have some options though. I often make a Black Bean hummus and I prefer it to normal Hummus.

Shaktirn November 8, 2020 - 11:38

Hey dudes!!! I’ve been thinking a lot about making hummus with different beans and legumes to add some variety to my hummus-rich diet:P Do you have some general tips on how to make those? Kind of like yoyr 5 rules for soup… Thank you for your content! You are two of my top vegan heroes!

Faem November 9, 2020 - 10:34

I love you boys! I wanna marry you both!! (I know that’s random but it really is true! I’m sure that worries my vegan boyfriend!) HAHAHAHAHAHA!!! <3 <3 <3

Faezshura November 10, 2020 - 05:20

Awesome! What is the approximate storage life in the refrigerator?

Jo November 10, 2020 - 08:50

Minuto 1:58 che schiffo,come fai à pulire le denti con il dito. In po di rispetto per chi guarda in vidéo. Schiffo:horrible

Mashakar November 11, 2020 - 02:34

“Makes a kg of hummus”
First: 2.2 lbs of hummus?
Second: 3x400g cans of chickpeas = 1 & 1/5 kg, add carrots or beets and make it a solid 3 Pounds of Hummus
Seriously? By the time these people who “can’t live without it” are done, they will find they “Can live without it.”

Direworm November 11, 2020 - 15:42

Very nice useful videos for those who are vegetarians……very nice recipes without adding any non veg ingredients….

Baron November 12, 2020 - 10:41

The bruschetta and the tapenade are the ones I want to make the most! I just absolutely love bruschetta and olives!:D

Morabandis November 12, 2020 - 17:19

hey…I love watching your videos…they are very inspiring, however I wanted to know what teas you have, would be great if you make a video regarding few teas and how they work.

Miralmeena November 12, 2020 - 21:52

Your bruschetta is my go to recipe now! Made it for a cheese board last night!

Conjunius November 13, 2020 - 04:50

ive had chocolate hummus and i want pear hummus pear is my fav fruit by the way you two are some very cute twins

Anayanin November 13, 2020 - 18:45

I like to make an Asian flare hummus by topping it with sesame oil, black sesame seeds, some Chinese 5 spice, and garlic/chili sauce:-)

Flamedweller November 14, 2020 - 17:51

I’m so happy i came across your videos:) You are my new favorites! Wish you two the best, and thank you!

Meztidal November 15, 2020 - 11:46

That’s exactly the way I make hummus! You need to try it with fresh Basil it tastes amazing. I recently prepared it for some friends and they couldn’t get enough of it! I’m going to try it your way with the roast veggies, looks good

Jumuro November 15, 2020 - 15:25

What can you use instead of tahini? I dont feel like paying $11 for a jar that I’m only using a couple tsp of

Arashitaur November 16, 2020 - 02:53

How beautiful you twin brothers are. Your mom must be so proud of you both.

Muthris November 16, 2020 - 13:07

I made the olive tapenade tonight and had to restrain my self after spoonfuls! So freakin good!

Fedar November 17, 2020 - 07:05

We’re definitely going to try the kidney bean dip. They all look great, but the bean dip can also make sandwiches for a take-along lunch.

Rexcliff November 18, 2020 - 01:58

This is the first time i have not failed at making hummus! super simple and delicious. I soaked (overnight) / boiled (1 hour) 2 cups of dried chickpeas instead of using canned, which yieleded about 3 cans (maybe a little bit more). My favorite of the lot was the beet because it was a bit sweet. Thanks dudes!!!

Saberweaver November 18, 2020 - 14:40

Ameerzyadiyan saali humus ke naam par potty serve karti hain

Aurige November 19, 2020 - 07:50

Mouthwatering but how long do they keep it seems a lot for one person

Mavedor November 20, 2020 - 06:09

Perfect!! I was just looking for such recipe!! Thank you!!

Blueredeemer November 20, 2020 - 10:54

wow mam ilove bitroot very very and doctor suggest also eat bitroot in eye problem so mam keep it up and i love also mai aapki bohot badi fan hoo plz reply me

Dushura November 20, 2020 - 23:13

thats such a cool good idea to cut up basil I’m gonna use that tecnque when I’m using spinach

Vuktilar November 21, 2020 - 12:43

KenI’m wondering if there’s a chance you might do a video about different types of olive oil? Such as can you deep fry in the lighter stuff, and absolutely most importantly how do I know I’m getting pure EVOO and not an adulterated lower grade EVOO that’s been mixed (illegally) with other cheaper oils? There’s so many brands! What do I choose. I’m not averse to paying for good quality, but not enough to break the bank. Ideas? Thanks Ken. I understand if you’re unable to do this.
Jenn ��
I’m gonna feel like an idiot if you’ve done one already. I did look but it’s reeeeeally late (3:30am) so I may have missed it.

Delaghma November 22, 2020 - 03:05

Hi ken
Thanks for this lovely recipe
Love it and very popular
Thanks
Kind regards
Betty greetings from beautiful Australia ��

Mebar November 22, 2020 - 09:14

I make this often! We love hummus. All kinds. I make red pepper hummus, caramelized onion hummus, a slightly spicy hummus and of course beet root hummus.
I wish I could remember what I used in a couple of my own concoctions because, if I recall correctly they were just awful, ��. I mean reeeeeally awful. I think in one I put a tablespoon of cumin instead of a teaspoon. Another, my EVOO had gone off. I think I’ve made at least a dozen different recipes some really good, some not so much.
Jenn ��

Swordfire November 23, 2020 - 05:10

Fantastic video’s gentleman, can’t wait to make all three. Much love from Buffalo New York!❄��

Mijin November 24, 2020 - 01:09

Made this last night, my lord it is delicious �� well done guys ��

Aurilsa November 24, 2020 - 14:53

Fabulous! Do a cauli next use the florets, the leaves and then grate the raw heart into a salad!

Bluedweller November 24, 2020 - 18:22

You are so relaxing, what a delightful recipe and video, thank you so much!

Nezahn November 25, 2020 - 08:53

You can get beet skin off by dropping them in an ice bath too (post roast)! But a cool tie-dye rag is also pretty sooooo

Akinogar November 25, 2020 - 19:09

Hello all! Does anyone else peel the skin off the garbanzos after soaking? Reasons for, or not doing???

Bluekiller November 26, 2020 - 05:23

DUUDE!! Frankie!! Your always cracking me up! I love how you had to get all the foods in your mouth at the same time on the first bite. I loved it! ��

Braris November 26, 2020 - 14:53

Great video, but the fps feels a bit weird at some points. The editing is great though.

Bandilas November 27, 2020 - 06:57

Haha! That is not a basic food processor! Best humus ever!!! Gotta try it!!

Miralis November 28, 2020 - 00:35

Frankie: making a beet salad
Frankie: “get ready then drop the beet….
Frankie realizing he made a bad dad joke��

Maushicage November 28, 2020 - 02:06

Thanks to my sensory issues, the idea of eating those greens almost made me gag (I can’t do stems, and I also could not tell you why). But that was still a gorgeous dish in the end, and I love the kitchen towel tip, too!

Brightfang November 29, 2020 - 14:28

Lol I’ve never in my life had a craving for beets. And you just made that happen! �� I need to try making this!

Starfire November 29, 2020 - 21:34

U said instead of garlic we can use something else not able to hear can u text

Shakaran November 30, 2020 - 01:03

Love this guy! 1st one to dislike gets a punch in the gut….. ��

Andromann November 30, 2020 - 16:17

I was especially intrigued by the fruit salsa at the end that also uses onion and jelapeno. I’m interested in trying that sometime.

Kulalace December 1, 2020 - 11:15

I recently bought your Beetroot Hummous. It was amazing and now after this video I wont need to buy it again:-) Do you think your vids might affect your store sales? (I pre ordered your new book as a thank you:-) )

Dawnwind December 2, 2020 - 02:08

Love beets �� Growing them (and Swiss chard) in my balcony container garden �� Truly easy to grow ��

Voodoonris December 2, 2020 - 07:21

I admit that I am very intimidated by Beets because the juice from the red beets stain on your skin.

Kesius December 3, 2020 - 04:01

The foil package, cooking the leaves, using a kitchen towel as a beet peeler… Frankie’s out here dropping beets, stock and KNOWLEDGE!

Kirihelm December 3, 2020 - 15:35

I still don’t get how people can enjoy beets. Their texture is weird, they’re just the wrong level of sweet…

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