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30 Minutes or Less

Roasted Beet Hummus

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close-up image of beet hummus in a bowl.

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

overhead image of roasted beet hummus in a bowl with crackers on the side

I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

What You’ll Need

Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

roasted beet hummus being scooped out of a bowl with a cracker

Top Tips

  • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
  • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
  • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

This Roasted Beet Hummus Is…

  • Plant-Based
  • Vegan
  • Gluten-Free
  • Nut-Free
  • Super Healthy
  • & Delicious!
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Roasted Beet Hummus

A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 1-2 roasted beets
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 1/3 cup olive oil
  • 1-2 garlic cloves
  • juice and zest from 1/2 lemon
  • 1/2 teaspoon salt, plus more to taste

Instructions

  • Add all ingredients to a blender or food processor and blend until completely smooth.

Video

Notes

  • This roasted beet hummus would also make a great addition to my vegan charcuterie board!

    • Nutrition

    Calories: 300kcal

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    Appetizers

    The Best Baked Lemon Pepper Chicken Wings

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    close-up overhead image of lemon pepper chicken wings on a plate

    Incredibly zesty lemon pepper chicken wings are super quick and easy to make in the comfort of your own home! Bake ’em in the oven or air fryer, then finish off with a simple 4-ingredient lemon pepper sauce. These wings are irresistibly crispy and loaded with delicious flavor!

    lemon pepper chicken wings in a bowl with beer and lemon slices on the side

    What You’ll Need

    Chicken Wings – Pick up 3 pounds of either drums, flats, or a combination of both for this chicken wing recipe. I typically reach for the “party pack” of wings at the grocery store, but honestly anything you can find/prefer will work. Once you unwrap your chicken wings, make sure you pat each wing dry with a paper towel before cooking. Getting the wings as dry as possible will ensure they bake up super crispy in the oven (or air fryer!).

    Lemon Pepper Seasoning – You can either purchase a jar of lemon pepper seasoning, or simply make it yourself! I couldn’t find any pre-made seasoning near me, so I quickly threw together a homemade batch of my own. To do this, I cooked lemon peels in the oven at 170° Fahrenheit for 1 hour until super dried out. Then, I added the peels to a blender along with some whole black peppercorns and a pinch of salt. There are plenty of lemon pepper seasoning recipes out their on the internet, so do a little research and follow one that’s easiest for you! Or, of course, just buy lemon pepper seasoning from the store if you’d like.

    Top Tips

    • Don’t crowd your baking sheet/rack with chicken wings before baking. Place each wing at least an inch apart to ensure that all sides crisp up evenly!
    • Switch up this lemon pepper chicken wings recipe however you’d like! For a little more spice, add in an extra pinch of freshly cracked black pepper. For extra tang, finish off with an extra squeeze of lemon juice. And for a bit more sweetness, use an additional teaspoon or two of honey!
    • Avoid using frozen chicken wings! If your wings are frozen, thaw them completely in the fridge before baking.

    Adjust This Recipe to Your Dietary Needs

    • Make it Dairy-Free: Sub the melted butter in this recipe for non-dairy butter to have a completely dairy-free and delicious appetizer!
    • Make it Paleo: For paleo lemon pepper chicken wings, simply use ghee instead of butter and make your own seasoning by drying out lemon peels in the oven and grinding them with black peppercorns and salt.

    How to Cook Chicken Wings in the Air Fryer

    1. Pat chicken wings dry with a paper towel, then add to a bowl along with olive oil, salt and black pepper. Toss to coat wings in oil and seasoning.
    2. Transfer chicken wings to air fryer tray or basket in an even layer (work in batches if necessary), cook at 360° Fahrenheit for 12 minutes. After 12 minutes, flip the wings over then cook for another 12 minutes.
    3. Once all wings are cooked and crispy, toss in your homemade lemon pepper sauce and enjoy!
    close-up overhead image of lemon pepper chicken wings on a plate
    5 from 2 votes

    The Best Baked Lemon Pepper Chicken Wings

    Incredibly zesty lemon pepper chicken wings are super quick and easy to make in the comfort of your own home! Bake ’em in the oven or air fryer, then finish off with a simple 4-ingredient lemon pepper sauce. These wings are irresistibly crispy and loaded with delicious flavor!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 servings

    Ingredients

    For the wings:

    • 3 pounds chicken wings
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

    For the lemon pepper sauce:

    • 1/4 cup melted butter, I used non-dairy
    • 1 1/2 tablespoons lemon pepper seasoning
    • 1 tablespoon honey
    • 2 teaspoons lemon juice
    • chopped parsley, for serving
    • lemons, sliced

    Instructions

    • Preheat oven to 400° Fahrenheit and line a baking sheet with foil, and top with a wire baking rack.
    • Pat chicken wings dry with a paper towel, then add to a bowl along with olive oil, salt and black pepper. Toss to coat wings in oil and seasoning.
      lemon pepper chicken wings step 1
    • Transfer wings to an even layer on the prepared baking sheet with baking rack and bake for 35-40 minutes or until golden brown and crispy.
      lemon pepper chicken wings step 2
    • Mix together all lemon pepper sauce ingredients in a large bowl, then once wings are cooked toss them in the sauce until evenly coated.
      lemon pepper chicken wings step 3

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Green Blender Juice (How to Make Juice Without a Juicer)

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    green blender juice being poured into a glass, garnished with a lemon slice

    The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!

    green blender juice being poured into a glass, garnished with a lemon slice

    What You’ll Need For This Recipe

    Blender – I used my for this green juice recipe. It’s certainly an investment, but my gosh is it powerful! The is a total work horse and if you ask me, worth EVERY penny. I even purchased mine “reconditioned,” which is just a fancy way of saying “used,” and it’s so far lasted me four years and three moves! However, if you don’t have a Vitamix and don’t feel like investing in one at the moment (I get it), you can simply use whatever blender you have. And if your blender isn’t large enough to fit all the fruit and veggies at once, simply split the recipe up into two batches.

    Nut Milk Bag or Fine Mesh Strainer – I purchased my very inexpensive nut milk strainer bag off Amazon 5+ years ago. If you don’t own a nut milk bag, you have two options. You can either buy one, which happens to be my recommended option, since it’s also an important tool in my dairy-free coffee creamer recipe! Or, you can use a fine mesh metal strainer instead. Though beware, a metal strainer won’t catch nearly as much pulp as a nut milk bag will, resulting in a grainier green juice.

    Fresh Vegetables – Any and all fresh vegetables are welcome to this green blender juice party! The specific ones we use are cucumber, celery, kale, fresh ginger, lemon, and some green apple for a hint of sweetness. I highly recommend purchasing organic produce for this recipe, since there’s no cooking involved to kill off any gnarly chemicals. Also, since everything’s being blended together – simply give the vegetables a couple quick chops, nothing too precise.

    Top Tips

    • Store the fresh fruits and vegetables in the fridge before making your juice. This’ll ensure it blends up extra cold and refreshing! Warm green juice is OK, but definitely not nearly as enjoyable as cold green juice.

    • Get innovative with the pulp from your green blender juice! Add it to smoothies, popsicles, or I’ve even seen people use it in baked goods. It’s always a goal of mine to be as low-waste as possible in the kitchen, so if all else fails, I’ll simply add my leftover pulp to the compost pile.

    • Any fresh, homemade juice is best enjoyed immediately after making! This is when the most vitamins and minerals are available, leading to more nutrients to fuel your body and leave you feeling amazing. However, you can store any leftover green juice in an airtight container in the fridge for up to two days.

    Other Tasty Additions

    Feel free to add or substitute your favorite fruits or veggies, such as:

    • Carrots
    • Beets
    • Oranges
    • Pineapple
    • Lime Juice
    • Strawberries
    • Blueberries
    • Pears
    • Turmeric
    two glasses of blender green juice with lemon slices
    No ratings yet

    Green Blender Juice (How to Make Juice Without a Juicer)

    The quickest and easiest way to make your own green juice in a blender – no juicer necessary! A refreshing blend of green veggies, a touch of ginger, and a hint of green apple make this homemade juice not only palatable, but actually delicious. No fancy equipment or juicer is needed for this simple and super healthy recipe!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 10 minutes
    Servings: 2 servings

    Ingredients

    • 1 large cucumber, chopped
    • 1 bunch celery, chopped
    • 2 green apples, chopped
    • 1 bunch kale, chopped
    • 1-inch piece ginger, peeled
    • 1 lemon, juiced
    • 1 cup water

    Instructions

    • Add all ingredients to blender and blend until smooth.
    • Place a nut milk bag or fine mesh strainer over a large bowl and pour juice through bag or strainer. Squeeze out as much juice as possible and discard pulp.
    • Store in an airtight container in the fridge for up to 2 days.

    Notes

  • No need to remove any seeds or stems from your fresh fruits and vegetables! Simply run a knife through everything, making it just small enough to blend.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Leftover Turkey and Rice Soup

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    overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

    Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!

    overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

    When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!

    I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.

    This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?

    MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup

    • Cooked Turkey – chopped or shredded.

    • Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.

    • Broth – chicken or turkey.

    • Olive Oil

    • Veggies – carrots, celery stalks, yellow onion, garlic cloves.

    • Herbs – thyme, rosemary & parsley.

    • Lemon & Salt

    TIPS FOR MAKING THIS RECIPE

    • Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. 

    Leftover Turkey and Rice Soup
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    Leftover Turkey and Rice Soup

    5 from 1 vote
    Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Calories

    300

    kcal
    Total time

    40

    minutes

    Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make.

    Ingredients

    • 1 Tablespoon Olive Oil

    • 3 Whole Garlic Cloves (minced)

    • 1 Small Yellow Onion (chopped)

    • 2 Whole Carrots (peeled & chopped)

    • 2 Whole Celery Stalks (chopped)

    • 3 Fresh Thyme Stems

    • 2 Teaspoons Fresh Rosemary (finely chopped)

    • 1/4 Cup Jasmine Rice

    • 1 1/2 Teaspoons Salt

    • 2 Cups Cooked Turkey (chopped or shredded)

    • 1 Quart Chicken or Turkey Broth

    • 1 Whole Lemon (juiced)

    • 1 Whole Fresh Parsley (chopped)

    Directions

    • Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
    • Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
    • Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer. 
    • Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.

    Recipe Video

    Notes

    • Storage: keep in the fridge for up to 5 days.

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    30 Minutes or Less

    Blackened Chicken (Gluten-Free, Dairy-Free)

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    overhead image of blackened chicken on a plate with spices around the plate

    This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one pan, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

    blackened chicken on a plate with lemon wedges on the side and blackened seasoning on the side

    What You Need To Make Blackened Chicken

    Smoked Paprika – The main spice in our blackened seasoning is the incredible smoked paprika! Unlike regular paprika, smoked paprika has this irresistible smoky flavor that simply can’t be beat. If you don’t already have this delicious spice in your spice cabinet, then I highly recommend you buy some.

    Cayenne Pepper – The amount of cayenne pepper you use in this blackened chicken recipe is entirely up to you and your spice preferences. I personally love a bit of spice, so I use almost 1/4 teaspoon in my seasoning. However, if you’re averse to spice, you can simply leave the cayenne pepper out altogether.

    Chicken Breasts – Boneless and skinless chicken breasts are the way to go! Without the skin, the spices can better penetrate into the meat. This makes your chicken that much more delicious. And as far as boneless goes, it’s easier to eat – a no brainer if you ask me!

    Adjust This Recipe To Your Diet

    • Make it Less Spicy: If you don’t like spice, simply omit the cayenne pepper in this blackened chicken recipe.
    • Make it Vegan: Turn this into a blackened tofu recipe by taking a block of tofu, pressing as much water out of it as possible, then slicing it down the center to create two tofu “steaks.” Then, season the tofu exactly how you would the chicken and cook for 3-5 minutes per side!

    Tips For Making Blackened Chicken

    • Cook over medium-high heat, nothing lower! The key to blackened chicken is placing the seasoned breasts into a very hot pan. Then, do not touch the chicken until it’s ready to be flipped. This way, the crust will cook up super crispy and delicious!
    • Don’t forget to let your chicken rest after cooking. Once out of the pan, your chicken is holding on to a ton of its flavorful juices. Therefore, if you slice into it too soon, you risk having all that flavor pour out. So do yourself a favor and leave the chicken alone for at least 5 minutes!
    • Serve this chicken however you’d like! I enjoyed mine over a salad loaded with my favorite fresh vegetables. However, for a heartier meal, I recommend pairing this blackened chicken with a side of rice and/or roasted potatoes – yum!
    Blackened Chicken (Gluten-Free, Dairy-Free)
    Print

    Blackened Chicken (Gluten-Free, Dairy-Free)

    0 from 0 votes
    Recipe by Samantha Russo Course: MainDifficulty: Easy
    Servings

    2

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one skillet, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

    Ingredients

    • 3 teaspoons smoked paprika

    • 1/2 teaspoon onion powder

    • 1 teaspoon salt

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon dried thyme

    • 1/2 teaspoon dried oregano

    • 1/4 teaspoon black pepper

    • pinch of cayenne pepper, optional

    • 2 boneless skinless chicken breasts

    • spray cooking oil

    • 2 tablespoons avocado oil

    Directions

    • Mix together the smoked paprika, onion powder, salt, garlic powder, dried thyme, dried oregano, black pepper, and cayenne pepper in a small bowl.
    • Coat both chicken breasts with either spray cooking oil or a drizzle of avocado oil, then sprinkle evenly with blackened seasoning.
    • Heat avocado oil in a large skillet over medium-high heat, then transfer chicken to skillet and cook for 5 minutes per side, or until cooked through. Remove chicken from heat, transfer to a plate, and cover with foil then let rest for 5-10 minutes before serving.

    Recipe Video

    Notes

    • This blackened chicken recipe can be easily doubles or even tripled! Making it the perfect and healthy meal to throw together for friends or family.

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    Share it and tag @samdoesherbest on Instagram!

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