Homemade Naan Bread with Roasted Beet Hummus

September 24th 2021

Life is so much better with a splash of color. Don't make ordinary hummus try this roasted beet hummus and spread it over this amazingly delicious naan bread.

You don't have to be vegan to enjoy this healthy, simple meal that I am sure you are going to LOVE!

Roasted Beet Hummus


  • 5 small beets - peeled.
  • 2 garlic cloves - minced.
  • 1 green onion - chopped. (save the green ends for garnish)
  • 1 can of garbanzo beans. (I drain and rinse mine but you can add bean juice for additional flavor)
  • 2/3 cup of tahini.
  • 1/3 cup of olive oil.
  • 1/3 cup of lemon juice.
  • Salt - to taste. (I avoid salt for my cholesterol)
  • 1 teaspoon of cumin - add more if needed to taste.
  • 1 teaspoon of parsley. (fresh is always better)


  • Once beets are peeled place them in a pot of boiling water. Cook the beets until they are soft to put a fork through. When they are done cooking chop them up (doesn't have to be fancy).
  • While your beets are boiling saute the garlic in another pan on medium high with a drizzle of olive oil in the pan. Saute the garlic for about 3 minutes.
  • Add all the ingredients into a food processor and let them puree for about 5 minutes. Super easy. Check to make sure your flavor is where you want it before scooping it out. You can add more beets in for a darker richer color or keep it light and soft by adding in less. The smaller the beet is the more packed with flavor it will be.

Naan Bread

This recipe blew my socks off. It was so light and fluffy and paired perfectly with the hummus.


  • 2 1/4 teaspoons of active dry yeast.
  • 1 teaspoon of organic sugar.
  • 1/2 cup of warm water.
  • 2 1/4 cups of unbleached organic flour.
  • 1/2 cup of almond yogurt. (non dairy)
  • 1/2 teaspoon of salt.
  • 1 tablespoon of olive oil. (more for frying)


  • In a bowl add yest, sugar and warm water. Mix well all together and wait about 10 minutes for it to become bubbly.
  • While the yeast is feasting, in another bowl add flour and make a little hole in the center. Add in the salt, oil and none dairy yogurt and yeast.
  • Mix and knead the dough for about 10 minutes. Dough should be smooth and flexible.
  • Place the ready dough into a greased bowl and cover it up and place it into a turned off oven or a warm place for the dough to rise.
  • Let the dough rise for about an hour or when the dough has doubled in its size.
  • When the dough is ready cut it up into 8 even pieces. (do the best you can)
  • Pancake the dough out and drizzle the top with oil and parsley.
  • Roll them out either by hand or pin and shape them into flat circles (be gentle rolling to keep the air bubbles)
  • Heat a cast iron pan or whatever you have at home on medium high. The pan should sizzle when you drizzle the oil.
  • Place the back side of dough onto skillet so the parsley side is facing up.
  • Flip when bottom has a nice golden brown color and only keep flipped side on for about a minute or till the bubbles have specks of brown.

Eat immediately or save for a snack later. I hope you enjoy this recipe as much as I do! I would love to hear your feedback and how you jazzed up your recipe to make it your own so shoot me an email!

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