Healthy 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!
So here's the deal: if you like hummus, and you love beets, then you'll love this beet hummus!
Simple and easy to prepare. Stays fresh in the fridge up to 4 days and it freezes beautifully.
I decided to make this beet hummus to suit my taste using only 2 beets, one can of white beans, garlic, olive oil, lemon juice, tahini paste, cumin and a touch of sour cream.
Hummus is a dip or spread, a wonderful alternative to other dips. If you make it yourself, you can control the amount of sodium and other seasonings, plus you can easily modify the flavors added to suit your family's taste.
Honestly, once you boil the beets, there's nothing to it to add in the rest of the ingredients to a food processor and blend everything together until smooth. Less than 10 minutes.
And, the BEST part?
Beautiful color! Delicious tasting! Plus, it provides a healthy amount of protein and fiber.
Hey- this is one healthy hummus!
Enjoy this hot pink healthy beet hummus with raw vegetables like celery, carrots and cucumber slices or pita for healthy spring snacking!
Healthy Beet Hummus
- 2 medium size beets
- 1 garlic clove- minced
- 1 can ( 15-ounce) organic Northern white beans - drain, rinsed
- 1 Tbsp. apple cider vinegar
- 1 to 2 Tbsp. lemon juice
- 1 Tbsp. tahini sesame seed paste
- 1/4 tsp. ground cumin
- 2 Tbsp. extra virgin olive oil
- 1/4 cup sour cream
- 1/4 tsp. salt
- black pepper to taste
1. Cook the beets: Cut off any tops and place them into a small pot filled with water and cover.
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 paste, cumin, salt or lemon juice to your preference.
3. Chill and store in refrigerator up to 4 days, or freeze for longer.
Yields: 2.5 cups