Savory Waffles & Beet Hummus

Savory Waffles & Beet Hummus

Serves 4




2 C flour

1 tsp baking soda

½ tsp salt

A few dashes black pepper


1 C unsweetened almond milk

1/3 C vegetable stock

1/3 C cashews, soaked 2 hours

1 flax egg (1 Tbsp. flaxseed meal + 3 Tbsp hot water)

2 Tbsp vegetable oil

2 Tbsp green onion, minced

2 tsp maple syrup

1 tsp fresh thyme, minced

Beet Hummus

1 medium sized beet

2 cans garbanzo beans, strained

¼ – ½ C water (depending on desired consistency)

Juice of one lemon

4 Tbsp tahini

2-3 cloves garlic

½ - 1 tsp salt

Serve with yellow tomatoes


  • For the waffles, in a bowl, mix the dry ingredients. Set aside.
  • For the Flaxegg, place the 3 Tbsp of water in a small cup, then microwave for 25-30 seconds, mix with the flaxseed meal and set aside.
  • Strain the soaked cashew and place in a food processor with the almond milk and vegetable stock, process until smooth and creamy. Place in a separate bowl and add remaining wet ingredients, except the flax egg. Once incorporated mix with the dry ingredients, then add the flax egg. Mix until fully incorporated.
  • Lightly spray oil your waffle maker, place about half a cup or more of the batter and cook until desired browning is reached.
  • For the Beet Hummus, peel your beet, cut into large chunks, steam for 25-30 minutes until cooked through. Set aside to cool.
  • Throw your strained garbanzo beans, tahini, garlic, lemon juice, water, and salt in a vitamix or high-speed blender, blend until smooth, then add about half of the steamed beets or more depending on how dark of a pink you would like. Dollop a generous portion on to your waffles, garnish with fresh tnyme and serve with yellow tomatoes. Enjoy!


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