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BEST Beet Hummus Recipe

Beet Hummus Recipe

I have a lot of love for food, but love it not a word that I would use with beets. I don’t want them, yearn for them, or crave them — like EVER. But, I do tend to make exceptions for foods with health values outweighing their taste. Sometimes they creep into recipes like beet brownies or spinach pancakes, but one of my favorites is BEET HUMMUS. Rich, magenta, homemade beet hummus. I know, it’s not quite a brownie, but go with me on this one. You’ll not be sorry!

roasted beets

I started making this recipe over the summer, and it’s been a major hit at quite a few events. The fresh garlic cloves combined with warm, earthy cumin and the nuttiness of coriander makes dipping into a bowl of this beet hummus simply irresistible.
beet hummus ingredients

The recipe starts with roasting the beets for 30 minutes in a little bit of water, which brings out the natural sugars making them slightly sweet and supple. After that, you’re almost done. Have you noticed I love easy? I think almost everything I’ve made on this blog by now incorporates a blender or a food processor. (You’re welcome!)

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Drain the roasted beets in a colander and let them cool 10 – 15 minutes. Add the roasted beets and drained  chickpeas into a food processor and combine until almost smooth. Next, add the tahini, lemon juice and zest, salt and pepper, garlic, cumin, and coriander. Process on high while drizzling the olive oil into the hummus.

Give it a little taste and add in a little more salt, pepper, or lemon juice to suit your taste. Process until completely smooth and magnificently magenta colored. Chow down with your favorite veggies, chips or crackers. I also love smearing this on a whole wheat tortilla to add some pop to my favorite lunch wrap.

QUESTION: What other ways do you love to incorporate beets into your favorite recipes? 

BEST Beet Hummus Recipe

BEST Beet Hummus Recipe


  • 2 medium sized beets
  • 1 - 15oz can chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 2 large garlic cloves
  • 2 Tbsp tahini
  • 1 1/4 tsp ground cumin
  • 1 tsp ground coriander
  • 3 Tbsp extra virgin olive oil


  1. Pre-heat oven to 400°
  2. Peel and chop beets into 1" pieces, and place them on a baking sheet. Pour 2 cups of water into the pan.
  3. Roast beets for 30 minutes, moving them around every 10 minutes. When ready, you should be able to cut through the beets easily with a butter knife.
  4. Let beets cool for 15 minutes. Drain beets in a colander and then transfer to an 8-cup food processor.
  5. Add drained chickpeas and process on high until smooth.
  6. Add lemon zest, 1/2 the lemon juice, garlic, tahini, coriander, cumin, salt and pepper. Continue to process hummus while slowly adding in olive oil.
  7. Add additional salt, pepper, and lemon juice to taste.
  8. Enjoy with your favorite veggies, chips, or crackers. Eat Happy!


more coconut milk recipe videos – cinnamon and vanilla

Vanilla & Cinnamon Coconut Milk

A couple of weeks ago I shared a coconut milk recipe with you all. If you missed it, you can find it here. Remember how easy it was? Like SOOOO easy that I am going to share two more milk recipes with you, so you can spice it up a little and get all tropi-crazy with flavors: vanilla-coconut and cinnamon-coconut.

I’m a huge, huge fan of the vanilla. The slight sweetness comes all natural from dates, and the hit of vanilla is a major compliment to the coconut flavor. Try washing down your favorite warm cookie with an ice-cold swig of this stuff, and you’re sure to thank me (and share this recipe with your friends, right?! And now I’ll thank you back.)

What do you think about making popcicles out of this recipe? If anyone gets to it before I do, let me know how it comes out! I was thinking of throwing in some additional coconut in them to give some texture. Mmmmm….

Vanilla-Coconut Milk 


These two recipes find their way to my fridge more often than the regular coconut milk. I don’t cook a lot of food that uses milk, but the spicy, sweet variations pair perfectly with smoothies, baked goods, as creamer, and to drink alone. Mix some into cardamom coffee or with your favorite chai tea to take your mornings to another level. Added bonus — coconut milk doesn’t curdle in hot beverages like almond milk does, and the coconut cream makes a frothy vegan foam to dollop on top.

The ingredients for don’t differ much between the two recipes, but I’m a visual person so I figured some of you might be too. Here’s the breakdown:

              CINNAMON-COCONUT MILK                                        VANILLA-COCONUT MILK

cinnamon-coconut milk      Vanilla-Coconut Milk photo text here copy.jpg

Cinnamon-Coconut Milk


QUESTION: Now that you have 3 different versions of coconut milk, which is your favorite?

Cinnamon and Vanilla Coconut Milk Recipes

Cinnamon and Vanilla Coconut Milk Recipes


    For vanilla-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp vanilla extract
  • 3 pitted dates
  • For cinnamon-coconut milk
  • 4 cups, almost boiling water
  • 2 cups shredded, unsweetened coconut
  • 1 tsp cinnamon
  • 3 pitted dates


  1. Start by warming the water. It should be almost boiling.
  2. Pour the water into a high-speed blender and then add all the other ingredients for either the vanilla-coconut milk or the cinnamon-coconut milk.
  3. Blend on high for approximately 20-30 seconds. The milk should be milky white.
  4. Allow the milk to sit in the blender for 15-20 minutes until cool enough to touch.
  5. Next step is to strain the coconut from the milk. Hold nut bag over a medium-sized bowl and carefully pour the coconut mixture through the bag. (You can also use a cheese cloth for this step)
  6. Squeeze bag continuously until all coconut milk is drained.
  7. Leave out to cool at room temperature before refrigerating.
  8. If a thick, solid rim of coconut cream forms after refrigeration, simply shake hard or re-blend the milk. The solid rim will not reform after the second blend.
  9. Store in sealed container for up to one week.

how to make coconut milk – how to video

coconut milk recipe

Making a batch of homemade coconut milk is EASY. SO, SO EASY! I’ve seen some recipes that begin with cracking open a coconut. That’s where I stop. Who has that kind of time? Smashing a coconut open with a hammer is way more work than I’m willing to commit to. Picture a hammer, a coconut, and me — that story doesn’t end well. This SIMPLIFIED recipe starts with opening a bag of shredded coconut. No heavy tools. Watch this video to see how easy it really is!

Making coconut milk takes only two ingredients — water and coconut. Start with 4 cups of almost boiling water and 2 cups of shredded, unsweetened coconut. I use Bob’s Red Mill Unsweetened Medium Shredded Coconut. Combine both ingredients in a high-speed blender, and blend on high for 20-30 seconds. The Vitamix 5200 blender is my blender of choice (such a game changer!), but use whatever blender you have. After the blend, you are looking for a creamy, milky beverage.

coconut milk


homemade almond butter recipe

Homemade Almond Butter Recipe

If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue.  I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.

Check out this video to see how easy it is to make your own!