Beet Hummus

Beet Hummus is super creamy and flavorful, loaded with vitamins and minerals, and makes a great appetizer or snack when you need one.  No need for chickpeas in this recipe!  Just a simple recipe using a couple of beets blended with white beans, garlic, olive oil, lemon juice, and seasonings to make this beet hummus taste delicious.

This Beet Hummus

This beet hummus recipe is an easy one to prepare. We decided to make this beet hummus using white beans instead of chickpeas.  And to my surprise, it turned out super creamy and great tasting!

Even my family enjoyed this beet hummus.

What is Hummus?

Hummus is a delicious spread or dips usually made from chickpeas, like our Best Chickpea Stew Hummus, and it can be served at room temperature or chilled.  Hummus also contains tahini, lemon, and spices. But this one is different!

If you love snacking with hummus, and you love beets, then you’ll love this beet hummus recipe!  Perfect to serve with chips, veggies, or as a spread for sandwiches.

Why do we love this beet hummus!

• *It is a beautiful fuchsia-pink color!
• *Most flavorful hummus!
• *Loaded with protein and fiber.
• *Loaded with vitamins such as potassium, vitamin A, iron, and other nutrients.
• *Beets are low in calories.
• *Makes a delicious appetizer!
• *Plus, beets are a colorful anti-inflammatory antioxidant.

Ingredients Needed for Beet Hummus:

• 2 medium-size beets
• 2 garlic cloves – minced
• 1 can ( 15-ounce) organic Northern white beans – drain, rinsed
• 1 Tbsp. apple cider vinegar
• 1 to 2 Tbsp. lemon juice
• 1  to 2 Tbsp. tahini
• 1/4 cup extra virgin olive oil
• 1/4 tsp. salt
• black pepper to taste
• 1 small lemon zest, and extra for garnish

Directions on How to Make Beet Hummus:

Our full recipe card is located at the bottom. But first, let’s go through our steps to show you what’s involved before you start.

1.  Cook the beets: Cut off any tops and tails, and place them into a small pot filled with water and cover. Then bring to a boil, then lower the heat and simmer for about 20 to 30 minutes until they are tender and a knife can slide easily through. Drain and run them under cold water to cool quickly.  Peel and chop.

2.  Place all the ingredients into a Mini-Prep Food Processor (or blender) and pulse or blend until smooth. Taste and adjust the seasonings as desired. Here is where you may add more tahini, salt, or lemon juice to your preference.  If too thick, add some water.

3.  Chill and store in the refrigerator for up to 4 days, or freeze for longer.

Yields: 2.5 cups

Recipes Tips:

• The garlic, lemon, and olive oil really temper the beet flavor, not overpowering it.
• Once you boil and peel the beets, the rest is easy!  Just blend in the rest of the ingredients with a food processor until smooth, chill, and serve!
• And it takes less than 10 minutes to make.  Perfect!
• Plus, it stays fresh for up to 4 days chilled, and it freezes beautifully.

FAQ’s

1.  Can we use our Instant Pot to boil the beets?  Yes, you can follow the directions for your appliance and boil them until a knife can easily slide through them.
2.  Can we roast beets instead of boiling them?  Yes, you can. Wrap the beets in foil wrap, and roast in preheated oven at 400 degrees F (200C) for 45 to 50 minutes, until the beets are fork-tender.
3.  Keep in mind, the larger the beets, the longer it will take to boil them.

Make It and Serve

Enjoy this colorful beet hummus and serve it with an assortment of fresh vegetables on the side, with some baked pitas, or as a spread on sandwiches.

Best of all, when you make it yourself, you are giving your family a nutritious snack or appetizer with “no-fillers or artificial ingredients” – and that my friends, is priceless!

ENJOY!!

More tasty recipes for you to try!

• Beet Salad with Pomegranate Vinaigrette over Creamy Ricotta
• Beets and Mango Salad
• Arugula Beet and Goat Cheese Salad
• Beet Spinach Protein Smoothie

Happy & Delicious Life!  🙂

Thanks for stopping by…

xo Anna and Liz