July 27, 2022 2 min read


This hearty and vibrant dip is hummus-inspired! Made from beans instead of chickpeas, this is a handy recipe for those extra canned beans hiding in your cupboard! Add some roasted beets to the mix to increase its nutritional content and to add that vibrant red colour.

    • 2 medium beets, trimmed + peeled + chopped (about 2 cups)
    • 2 large garlic cloves, peeled
    • 1 tablespoon Olive Oil
    • 1 tablespoon Za’atar seasoning
    • 1 teaspoon salt
    • 1 can great northern beans, drained
    • 1/4 cup tahini
    • 1 tablespoon lemon juice
    • 2 tablespoons Olive Oil
    • 1/2 teaspoon Za’atar seasoning
    • 1 teaspoon salt
    • 2 tablespoons dairy-free cream cheese (optional for a creamier dip)
  1. Preheat the oven to 425 degrees F. Trim, peel and chop the beets and place them on a baking sheet along with 2 cloves of peeled garlic. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon za’atar and 1 teaspoon salt. Roast for 20-25 minutes until the beets are soft.

  2. Add the beans, tahini, lemon juice, 2 tablespoons of olive oil, za’atar, salt, and dairy-free cream cheese (if using) to a food processor and blend until smooth and creamy. Garnish with fresh cilantro (optional), za’atar, and a drizzle of olive oil! Serve with chips, crackers and/or fresh veggies. Keep any leftover hummus stored in the fridge in an airtight container for up to a week.


GINA FONTANA@healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.