Disclaimer: We review wellness products, dietary structures, and fitness programs through an independent lens. If you click our links and make a purchase, we may earn a small commission at no extra cost to you. These statements have not been evaluated by the Food and Drug Administration (FDA). This product/recipe/routine is not intended to diagnose, treat, cure, or prevent any disease or injury.
Support Healthy Circulation — Discover CircO2A vivid pink hummus that turns snack time into a nitrate-rich moment. Roasted beets fold into creamy chickpeas with garlic and lemon, and the vegetable sticks keep everything light and crisp.
Ingredient Metrics (Serves 2)
| Ingredient | Quantity |
|---|---|
| Cooked beet | 1 small (about 4 oz / 115 g) |
| Canned chickpeas, drained and rinsed | 1½ cups (240 g) |
| Tahini | 2 Tbsp (30 ml) |
| Lemon (juice) | 1 lemon |
| Garlic clove | 1 small |
| Extra-virgin olive oil | 2 Tbsp (30 ml) |
| Ground cumin | ½ tsp (2.5 ml) |
| Carrots, cut into sticks | 2 medium |
| Cucumber, cut into sticks | ½ English cucumber |
Kitchen Preparation Science
- Combine the beet, chickpeas, tahini, lemon juice, garlic, olive oil, and cumin in a food processor. Blend for 60–90 seconds, scraping the sides once, until silky smooth.
- Taste and add a squeeze more lemon if the hummus needs brightness. Chill for 15 minutes to let the flavors settle.
- Serve with the carrot and cucumber sticks arranged around the bowl.
Kitchen science: Blending the beet into the chickpea base distributes its natural nitrates through every scoop, and the lemon juice brightens the beet’s earthiness while helping preserve the vivid pink color.
Allergens: Contains sesame (tahini).
Swerve/Alternative Option: Replace the tahini with 2 Tbsp (30 ml) of sunflower seed butter for a sesame-free version, or serve with celery sticks and radish slices if you want even more crunch.