Sweet, earthy roasted beets make this creamy Beet Hummus extra delicious, and give it the prettiest pink colour! Serve this velvety smooth dip with veggies or use it as a spread for sandwiches, burgers, and more.
I don’t know about you, but I never need an excuse to eat hummus . When I first became a vegan, I most definitely ate my weight in hummus. I’ve experimented with adding all sorts of ingredients to hummus, be it roasted bell peppers , copious amounts of roasted garlic, and anything else I could get my hands on, but this beet hummus might just be my absolute favourite!
What Makes This Beet Hummus So Magical
Add the magic of roasted beets to creamy homemade hummus and let me tell you, a star is born.
- Use it on ALL the things . This beet hummus tastes great on anything, be it a salad, a sandwich, with chips or veggies, or even by itself. (Yes, I’ve been known to eat it with a spoon.)
- Smooth and velvety . The texture of beet hummus is completely unique—it is so smooth, it’s almost like whipped hummus butter!
- Beets make it a standout . The beets add a subtle sweet earthiness to the flavour, and a shockingly bright colour that makes this dip an instant hit at any party.
Notes on Ingredients
You’ll need all the usual hummus ingredients, plus those beautiful beets! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Roasted beet – You can roast the beets yourself or buy them if your grocery store sells them. (They can sometimes be found in the produce section near the salad ingredients.)
- Chickpeas – Canned chickpeas work well, or you can cook dried chickpeas for this recipe.
- Lime juice – I use limes because they’re more readily available in Jamaica and it’s what I grew up with, but you can use lemon juice for a more traditional flavour.
- Olive oil
- Tahini – Homemade tahini is my favourite, but store-bought is just fine!
- Sea salt
- Ground black pepper
- Garlic – If you want a more mellow garlic flavour, you can mince the garlic and let it sit in the lime juice for 5 minutes. The acid in the juice cuts the raw bite.
How to Make Beet Hummus
Once the beets are roasted, this recipe takes just 5 minutes to make!
Pulse beets and chickpeas.
- Process the beets and chickpeas . Add the roasted beets and chickpeas to the food processor and pulse for 15 seconds.
- Add the rest of the ingredients . Place everything else in the food processor and process until smooth and combined.
- Finish . Season to taste, then serve.
Tips for Success
Here are a few additional pointers for this beet hummus recipe!
- Chill if needed . If your beets are still warm or if your food processor has to run a while, the hummus might be slightly warm. In that case, pop it in the fridge before serving to chill it.
- Reserve some diced beets for garnish . If you’re making this for a party, you can serve it in a bowl with a generous drizzle of olive oil and some diced beets piled in the centre.
- Or garnish with crunchy chickpeas . As an alternative to the beets, if you want a topping that adds a crispy texture, try roasted chickpeas . Toasted pine nuts or walnuts would be great options for garnish too!
What to Serve With Beet Hummus
My homemade pita chips are always a hit at a party, but fresh pita bread, gluten-free naan , crackers, or fresh veggies are excellent pairings too. You can spread the hummus onto falafel burgers or sandwiches, or make it part of a mezze platter with olives and baba ghanoush .
How to Store
Store your beet hummus covered in a bowl or in an airtight container for up to a week. I do not recommend freezing this recipe.
More Vegan Beet Recipes to Try
- Beet Chips
- Beet “Feta” Salad
- Vegan Beet Falafel with Harissa Tahini Dressing
- Vegan Quinoa Beet Burgers (Gluten Free)
Ingredients
- 1 medium roasted beet , chopped
- 2 cups cooked and drained chickpeas , 330 g
- 1 tablespoon lime juice , 15 mL
- 3 tablespoons olive oil , 45 mL
- 2 tablespoons tahini , 30 g
- 1/2 teaspoon sea salt , 3 g
- 1/4 teaspoon ground black pepper , 0.5 g
- 2 cloves garlic
Instructions
Beet Hummus
- Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
- Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!
Notes
Beet Hummus
Ingredients
- 1 medium roasted beet chopped
- 2 cups cooked and drained chickpeas 330 g
- 1 tablespoon lime juice 15 mL
- 3 tablespoons olive oil 45 mL
- 2 tablespoons tahini 30 g
- 1/2 teaspoon sea salt 3 g
- 1/4 teaspoon ground black pepper 0.5 g
- 2 cloves garlic
Instructions
Beet Hummus
- Blend the beets and chickpeas together in a food processor until slightly combined, about 15 seconds.
- Add the rest of the ingredients in and blend until all the ingredients are incorporated and smooth, about 30 seconds to 1 minute or longer depending on your food processor. Taste and adjust any ingredients based on your taste. Enjoy!
Video
Notes
Nutrition
Beet Hummus https://jessicainthekitchen.com/beet-hummus/ September 26, 2025
These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic for extra flavour, and the crispy edges make them irresistible. Perfect for brunch or breakfast for dinner!
Friends, these jalapeño cornbread waffles absolutely deserve a place in your breakfast, brunch, or breakfast-for-dinner routine. If you love waffles, but you also love a savoury breakfast (like my tofu scramble !), this magical recipe brings the two together in a most delicious form. They’re sweet, spicy, savoury, and SO stunning in flavour, texture, and taste. The cornbread waffles are crispy on the outside and fluffy on the inside, creating the perfect bite. You’re going to want to make these on the regular!
What Makes These Cornbread Waffles a Standout
These homemade cornbread waffles will make any meal top-notch. Here’s what makes them so irresistible.
- Fantastic balance of flavours . Truthfully, it almost seems as if cornbread was made for waffles. You drizzle maple syrup on your cornbread ? You do the same over these jalapeño cornbread waffles. That “sweet heat” combination is to die for. Rosemary and roasted garlic add even more depth.
- Crispy and fluffy . These cornbread waffles are crispy on the outside, but under that golden brown exterior is the fluffiest, most tender interior.
- Great for meal prep . Waffles are a star when it comes to meal prep, perfect for making in advance and stashing in the freezer for quick weekday breakfasts.
Notes on Ingredients
Many of these ingredients are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Or another unsweetened, unflavoured non-dairy milk.
- Apple cider vinegar – Or white vinegar or lemon juice. You’ll mix this with the soy milk to create vegan buttermilk .
- Fine grain cornmeal – Using fine cornmeal is important, otherwise your cornbread waffles will be gritty.
- Flour – Regular all-purpose flour or a 1:1 gluten-free flour.
- Baking soda
- Baking powder
- Sea salt
- Rosemary – Fresh rosemary has a much better flavour than dried!
- Vegan egg substitute – Here are some vegan egg substitutes .
- Vegan butter – My homemade vegan butter is my go-to, but store-bought is fine.
- Roasted garlic – You can make traditional roasted garlic in the oven or air fryer roasted garlic .
- Jalapeño – You can adjust the amount of jalapeño to change the heat level.
How to Make Cornbread Waffles
Here’s a step-by-step look at how to make these vegan cornbread waffles.
Make the vegan buttermilk.
- Make the vegan buttermilk . Whisk together the soy milk and vinegar in a bowl and let the mixture thicken for 3 minutes.
- Mix the dry ingredients . In a large bowl, whisk the cornmeal, flour, baking soda, baking powder, salt, and rosemary.
Mix the wet ingredients.
- Mix the wet ingredients . Whisk the egg substitute, melted vegan butter, and roasted garlic into the buttermilk.
- Finish the batter. Mix the wet ingredients into the bowl with the dry ingredients, then fold in the jalapeño.
Add batter to heated waffle iron.
- Prepare . Preheat the waffle iron and coat it with nonstick spray.
- Cook . Add the batter to the waffle iron and cook until it stops steaming. Repeat with the remaining cornbread waffle batter.
Tips and Variations
Here are a few additional pointers for perfect cornbread waffles.
- Keep them warm . If you want to keep the waffles warm between batches, you can place them on a baking sheet in a 200ºF oven.
- Don’t let them go soggy . I like to place the waffles on a wire cooling rack if I’m making them for meal prep. This allows the air to circulate so they don’t get soggy sitting on a flat surface; once they’re cooled, I freeze them.
- Try other herbs . Cilantro would make an excellent swap for the rosemary, or try minced chives.
- Make them cheesy . Add a handful of shredded vegan cheddar to the batter when folding in the jalapeños.
Serving Suggestions
Serve these cornbread waffles with your choice of toppings. I enjoy roasted tomatoes, sliced avocados, chopped scallions, and a drizzle of maple syrup on top, but Restaurant-Style Blender Salsa , Vegan Sour Cream , and Tofu Bacon would be excellent too!
How to Store and Reheat Leftovers
- Refrigerator : Transfer the cooled cornbread waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
More Vegan Waffle Recipes
- Protein Waffles
- Pumpkin Waffles
- Vegan Waffles
- Peanut Butter and Strawberry Jelly Waffles
Ingredients
- 1 ¼ cups soy milk , or other non dairy milk, 300 mL
- 2 teaspoons apple cider vinegar or white vinegar , or lemon juice, 10 mL
- 1 ¼ cups fine grain cornmeal , 150g
- 1 cup all purpose gluten free flour mix , 148g
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- 2 teaspoons freshly chopped rosemary , 2 g
- 1 vegan egg substitute
- ¼ cup melted vegan butter , 44g
- 4 cloves roasted garlic , creamed with a fork
- 1 jalapeño , chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on “warm” or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet ), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator : Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
