Beet + White Bean Hummus

This hummus is more than super beautiful, It’s also suuuper delicious. It’s lemony, well balanced by the roasted garlic and beets, and comes together so quick!

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I’ve been on a beet kick lately! I’ve been steaming them, grating them into my salads, and even making tangy slaws with them. It was only a matter of time until I blended them into a hummus. This hummus is definitely unique and quite different than your typical hummus! I used white beans instead of chickpeas for a mellower taste and for extra fluffiness, but you could totally use chickpeas instead. This hummus goes great with fresh veggies, pita, crackers, alongside roasted vegetables and grains, or on a sandwich. I hope this vibrant and springy recipe with bring some extra brightness and good vibes to your day!

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Beet + White Bean Hummus

(makes about 12oz)

Ingredients:

  • 2-3 small beets, (roughly 2 cups of quartered beets)

  • 3 cloves garlic, skin on

  • 1 can of white beans, drained

  • 3 tbsp tahini

  • 2 tbsp olive oil, plus 1 tbsp for roasting beets and garlic

  • 2 tbsp lemon juice (about 1 small lemon)

  • 1 tsp cumin

  • ¼ tsp paprika

  • ½-1 tsp salt (I added ¾ tsp)

Instructions: 

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. 

Peel and quarter your beets. Arrange them evenly onto your baking tray along with your garlic cloves (leave the skin on). Drizzle your beets and garlic with olive oil and toss. Place in the oven on the middle rack and set a timer for 20 minutes. After 10 minutes, take out your garlic and set them aside to cool. Toss your beets and put them back into the oven for another 10 minutes. 

Once your garlic is cooled, pop the garlic out of the skins and add them to a blender or food processor. Add in your roasted beets, can of drained white beans, tahini, lemon juice, olive oil, spices and salt. Blend, scraping down the sides periodically. Add in more salt, spices or olive oil depending on your preference in flavor and texture. Scoop your hummus into a bowl and garnish with a drizzle of olive oil and parsley.