Solar Power Recipe: Roasted Beet and Dill Hummus

Posted by | April 7, 2020
Dips and Spreads, Plant-Oriented Lifestyle, Recipes, Snacks

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A Simple Vegan Earthy, Umami-Rich Spread That Brings Comfort Food to the Next Level

This hummus is my favourite spread for wraps, works great as a dip, and is absolutely fantastic when stuffed in mushrooms. The earthiness of the beets mixed with the muddiness of mushrooms and the spirit of the dill comes together in such a divine medley.

For this post, I’ve prepared the hummus in two ways. In the feature image, you can see that I’ve baked some Cremini mushrooms and heaped my hummus inside them, topping it all with a garlic dill sauerkraut.

Sprouted grain wrap with Solar Power Health's Roasted Beet and Dill Hummus, pickles, and alfalfa sprouts

In the above image, I’ve put together a sprouted grain wrap and included alfalfa sprouts and pickles—my favourite comfort food.

Roasted Beet and Dill Hummus


  • 1 15oz can of chickpeas (save the water for salad dressings and meringues)
  • 1 clove garlic, minced
  • 1/4 first-cold-pressed extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp tahini
  • 1 tsp cumin
  • ¾ tsp sundried sea salt
  • 3 tsp dried dill
  • 1 cup diced roasted beets


Place all ingredients in your food processor and process until smooth. Garnish with a drizzle of olive oil, a couple pine nuts or chickpeas, and some fresh dill (if you feel like it).

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