I am fully aware that, upon first glance, this sounds absolutely disgusting. Beets, mint, AND hummus? That’s too much Sarah. In all honesty, I made this as an experiment. I had some extra ingredients in my fridge I didn’t want to waste and I figured, no harm no foul in some recipe development…even if it turns out terrible. To my surprise, this is one of the best dips I’ve ever had.

Thanks to the combination of hummus and pesto – you really get two recipes here. I made pasta with the leftover pesto and it was just as delicious as this dip. Truly, my jaw dropped when I tasted the pesto on its own – who knew beets and mint could be such a power packed combo. Speaking of power-packed, there are some incredible whole ingredients in this recipe that make it as nourishing as it is delicious.

I’m going to stop talking now so you can hurry up and make this pesto-laced hummus – you’ll be thanking me in a bout 15 minutes!

Vegan Garlic Hummus with a Mint Beet Pesto Swirl

What started as an experiment is now one of my most favorite dips. The best part of this recipe is that it's really two in one. You'll have leftover pesto to use in pasta for another easy meal!
Course Side Dish, Snack
Servings 4 cups


For the Pesto:

  • 2 small cooked beets I like the cooked beets you get get at the grocery store – typically these are small so I use two of them
  • 1/2 cup packed mint leaves
  • 1/2 cup slivered almonds walnuts work well too!
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil you may need extra to thin out the pesto as you mix it
  • 1 tsp lemon zest
  • 1 tsp salt add more to taste
  • 1 tsp pepper add more to taste

For the Hummus:

  • 1 15.5 oz can of chickpeas drained and rinsed
  • 1 large lemon – just the juice
  • 3 tbsp tahini
  • 3 cloves garlic
  • 1/4 cup olive oil you may find you ned more as you mix it
  • salt to taste
  • pepper to taste


For the Pesto:

  • Add all the ingredients listed under this group into a food processor and blend until combined. As you pulse, you may find you need more olive oil to help get the mixture smooth.
  • Remove from food processor and place in a sealable container with a lid.

For the Hummus:

  • Clean out the food processor from the pesto then add in the lemon juice and tahini – blend until fully combined.
  • Place the remaining hummus ingredients in the food processor and blend until combined and no longer lumpy. Much like the pesto, you may need to keep adding small amounts of olive oil to get the mixture smooth.

To Serve:

  • Pile hummus onto a plate and smooth out until it's a flat circle, make some grooves in the hummus with a spoon.
  • Spoon half of the pesto into the grooves you made in the hummus (like you're making a pesto river) then, using a spoon or a knife, swirl the two together in a circular motion.
  • Make a small indent in the center and pour in a small pool of olive oil
  • Serve with crackers, pita, or toasted bread
  • Note: save the extra pesto and use for pasta! when mixing with the cooked pasta, thin it out with a little of the pasta water for an easy weeknight dinner. It will keep about 2 weeks in the fridge.
Keyword beet pesto, dip recipe, easy dips, easy recipe, garlic hummus, hummus, pesto, simple recipe