Rainbow Flatbreads with Beet Hummus

Rainbow Flatbreads with Beet Hummus - Easy & Healthy Vegan Recipe

5 from 3 reviews

These Vegan Rainbow Flatbreads are piled high with tangy Beet Hummus and tons of colorful veggies!



For the Beet Hummus:

  • 1 cup Canned Chickpeas, drained and rinsed
  • 1/2 cup Love Beets White Wine & Balsamic Marinated Beets, divided
  • 2 tbsp Tahini
  • 1/2 tsp Salt

For the Rainbow Flatbreads:

  • Beet Hummus, above
  • 2 Flatbreads of Choice (I used Whole Wheat Pita Bread)
  • Chopped White Wine & Balsamic Love Beets
  • Heirloom Tomatoes
  • Sweet Peppers
  • Fresh Basil


  1. Optional: Preheat the oven to 350F and place your flatbreads in the oven for 5 minutes, until warm. You can also simply toast your bread, or keep it cold.
  2. To prepare the Beet Hummus, add all ingredients to a blender and process until smooth. If the mixture is too thick for your liking, add in water in 1 tbsp increments until the desired texture is reached.
  3. Once you have warmed your flatbreads, assemble them by adding a thick layer of the Beet Hummus, then top with chopped veggies as desired.
  4. Store any leftover hummus in an airtight container in the fridge for up to one week.


I used Love Beets White Wine & Balsamic Beets for this recipe. If you use regular roasted beets and would like your hummus to have more of a “tang,” I would suggest adding 2 tsp of either Balsamic or Apple Cider Vinegar.