Kale & Pea Pesto Beetroot Hummus

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(2)

A Note from Feedfeed

Keep it light with these satisfying Kale & Pea Pesto Beet Hummus. They make a delicious savory breakfast, lunch or snack option.

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining! 

Jump to Section
  • Recipe Card

Recipe Card

ingredients

  • 2 cups tightly packed kale or choice of greens or herbs
  • 1 cup cooked green peas
  • 4 tablespoons good quality olive oil
  • 3 teaspoons lemon juice
  • 1 tablespoon savory yeast flakes
  • 1/2 teaspoon pink himalayan salt
  • Black pepper

ingredients

Beetroot Hummus

  • 1 can chickpeas, drained,rinsed
  • 1 beetroot
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • Pink himalayan salt

Method

  • Step 1

    Preheat oven to 375°F. Cover the beetroot with a sheet of aluminum foil and bake it for 90 minutes or until well cooked.

  • Step 2

    Take the beetroot out from the oven. Cut off the top and bottom, and peel the skin with a sheet of kitchen paper. The skin should slip right off. Cut it in half or quarters.

  • Step 3

    Place all the ingredients for the beetroot hummus into a food processor, and process well. Salt to taste.