This dazzling roasted Beet Hummus has a slightly sweet and earthy flavor, and gets its creamy texture from the beets, no olive oil necessary. This recipe can be made with white beans or the traditional chickpeas.
Have a delicious dip like this beet hummus is the best way to have me reaching for carrot sticks instead of cake during the day.
It’s way too easy to rely on these baked goods for snacks and boosts during the day, especially when I’m grabbing a cup of coffee. Boy, is this Raspberry Pear Coffee Cake delicious with a cup of coffee!
Since my recipes and homemade baked goods are made with whole grain and high protein flours, and sweetened lightly with healthier sugar alternatives, it’s so easy to rationalize.
Unfortunately, I have yet to come up with a cookie recipe as healthy as this beet hummus and a pile of raw veggies.
I love adding veggies to pesto because they not only add flavor, but they add so much moisture and creaminess, you don’t need to add olive oil.
This hummus has tons of healthy, monounsaturated fats from tahini, so a drizzle of olive oil on top of this beauty is all it takes.
This beet hummus, as well as both of those, can be made with either white beans or chickpeas. I prefer white beans. They are creamier!
We snacked on this hummus with veggies, used it in veggie tacos, and also topped some amazing quinoa and veggie salad bowls with it. Having a flavorful and high protein dip like this is the fridge makes putting together tasty meals so easy.
Tips for Beet Hummus
- To save time, you can often buy pre cooked beets in the produce section of grocery stores. I prefer to roast my own- it’s easy, and they usually are sweeter. You can either boil in a pot over medium heat for 30-40 minutes, or wrap in foil, place on a baking tray, and bake at 400 degrees F for 45 minutes-1 hour, until the beets are tender all the way through. (Cooking times will vary depending on size of beets and how many you’re cooking at once, but it does take a fairly long time to cook them).
- For the Family: Hummus is a great high protein snack for kids. Xander ate this for meals mixed with quinoa, which was a big win for us, because he doesn’t eat beans yet.
- 1 cup beets roasted, chopped
- 1 can cannellini beans or chickpeas, 15 ounce
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 teaspoon sea salt or more, to taste
- 1/4 teaspoon coriander
- olive oil, sesame seeds, pepitas or lemon slices to garnish, optional
- Add all ingredients to a food processor bowl, and process until the mixture is very smooth.
- Chill, and then top with desired garnishes, and serve with veggies, rice crackers, or pita bread.
Other Similar Recipes:
- Chipotle Sweet Potato Hummus, by iFOODreal
- Roasted Garlic and Rosemary Pumpkin Hummus, by Pinch of Yum
- Roasted Lemon and Garlic Hummus, by Simply Fresh Dinners
- Basil Pesto Hummus, by Sunkissed Kitchen
- Roasted Cauliflower White Bean Hummus, by Sunkissed Kitchen
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