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This low-calorie Beet Hummus Recipe is the perfect healthy snack for hummus lovers. It doesn’t taste overly earthy, skips the tahini, and has less than 80 calories per serving, plus, the color is stunning!
Quick Summary: Beet Hummus Recipe
- Why Make This Recipe: This creamy beet hummus has a subtly sweet, earthy flavor and is packed with wholesome ingredients for a nutritious snack.
- Nutrition: 80 calories, 3 grams of fiber
- Diet: Vegetarian, Low-Calorie, Gluten-Free
- Time: 10 minutes of prep time, 45 minutes of cook time
- Method: Roast then blend
- Best for: Appetizer, Make Ahead, Healthy Snacking
- Tip: Peel the beets while they are still warm, or the skins will be too difficult to remove.
I hate beets! They’ve always tasted like dirt to me, but I’ve finally found a way to prepare them that I actually enjoy!
This white bean beet hummus uses roasted beets, which have a sweeter and more mellow earthy flavor. It was originally my mom’s recipe, but I wanted to share it with you all because my weight loss coaching clients are always looking for new ways to enjoy vegetables. With only 80 calories and 3 grams of fiber per serving, this is an excellent vegetarian snack to enjoy on its own or with a meal.
If you like easy beet recipes, you will love my fudgy beet brownies and this beet and feta salad!
Why You’ll Love This Recipe
- Only Five Ingredients: No need to scramble to pull out tons of ingredients; this roasted beet hummus is made with just beets, white beans, lemon juice, olive oil, and a topping of pumpkin seeds.
- Doesn’t Taste Like Beets: Even if you don’t like the taste of beets, you’ll love this hummus! Roasting the beets breaks down the sugars to make them sweeter and to mellow out that earthy dirt flavor you hate.
- Gorgeous Color: This hummus is stunning to look at! The bright pink color makes for a fun appetizer at a party or just to add a little whimsy to your meals.
Table of Contents
Ingredients
- Beets: Roast small beets for this recipe because they cook faster and are often sweeter than large beets. Three small beets equal about 2 cups of beets.
- White Beans: Cannellini or Great Northern beans are best for this recipe. White beans blend smoothly and make the hummus creamy without using tahini. Be sure to rinse the beans well before adding them to the blender.
- Olive Oil: The fattiness of the olive oil helps create a smooth, creamy texture and acts as a binder to hold the hummus together.
- Lemon Juice: Add a little acidity to brighten up the flavor of the hummus and cut through the earthiness of the beets.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Use Precooked Beets: If you don’t have an extra 45 minutes to roast your beets, you can use precooked or canned beets from the grocery store. Keep in mind these beets will not taste as sweet as roasted ones.
- Add More Protein: Up the protein in your hummus by adding Greek yogurt or cottage cheese to the blender, as I do with my edamame yogurt dip.
- Spice It Up: Give your hummus more depth of flavor by adding cumin, coriander, or smoked paprika. You could also add a clove of garlic to make it taste more like a traditional hummus.
How to Make Beet Hummus
This beetroot hummus is a great way to add more veggies to a beloved dip! There’s a little more work involved because you need to roast the beets, but it’s worth it! Preheat the oven to 400°F while you wash the beets and line a baking sheet with parchment paper for easy cleanup.
- Step 1: Roast the Beets. Place the washed beets on a baking sheet and roast them for 45 minutes at 400°F. Remove them from the oven and let them cool for 10 minutes. Slice the ends off the beets and peel the skin off while they’re still warm.
- Step 2: Quarter the Beets. Cut the peeled beets into quarters.
- Step 3: Blend All of the Ingredients. Blend the beets, beans, oil, and lemon juice until they are smooth and creamy.
Expert Tips
- Roast Beets Until Tender: Small beets usually cook through in about 45 minutes. You can tell they are done when a knife or fork can be easily inserted without resistance.
- Wear Gloves: The beet skins will stain your hands beet red, so use gloves or paper towels to remove them to protect your skin.
- Adjust Thickness: If your hummus is a bit too thick, add a splash of water to thin it out. It won’t change the flavor, just help you achieve the right consistency.
- Storage Directions: Store beet hummus in an airtight container in the refrigerator for 5 days. You can also freeze the hummus for 3 months. Thaw the frozen hummus for 24 hours in the refrigerator and reblend it before serving. The hummus will separate as it freezes and thaws, which is why reblending is necessary.
Serving Suggestions
This hummus-style beet dip is great for packing in your lunch, taking to parties, or just enjoying as an afternoon snack. The pink color transforms any appetizer table, especially paired with colorful veggies for dipping. No one will even know it has beets unless you tell them!
- The most popular way to enjoy hummus is as a dip for fresh vegetables like broccoli, celery, cucumber, cauliflower, or carrots. You could also use tortilla chips, grain-free crackers, or pita bread.
- Make a protein-packed lunch and use this beet hummus as the hummus component in this hummus and tuna salad.
- You can also spoon the hummus over chicken and make my hummus baked chicken for dinner.
- White bean beet hummus is also the perfect side dish to go with my slow cooker chicken shawarma.
Beet Hummus Recipe FAQs
There are several ways to prepare the beets for this hummus. Roasting them makes them sweeter and results in the best flavor. You could also boil them, which takes less time than roasting but doesn’t give the sugar as much time to break down. You can also use precooked beets, which is easiest, but they usually have more sodium and not the best flavor.
If your hummus is grainy, then your beets probably weren’t cooked enough. Undercooked beets are fibrous and can leave a slightly gritty texture.
If your hummus isn’t smooth and still has lumps, it may be due to undercooked beets or the ingredients may not have blended long enough. Try adding a bit more olive oil and blending for a few more minutes until the hummus is smooth.
More Delicious Hummus Recipes
If you tried this Beet Hummus Recipe recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Beet Hummus Recipe
Ingredients
- 3 small Beets, about 2 cups cooked
- 15 oz White Beans
- 1 tablespoon Olive Oil
- 2 tablespoons Lemon Juice
- 3 tablespoons Pumpkin Seeds
Instructions
- Preheat oven 400 F. Place washed beets on a baking sheet and roast 45 minutes in the oven. Remove from the oven and cool 10 minutes.
- Slice the ends off the beets and peel the skin off. It will come off easily while they’re still warm.
- Slice into quarters and add to a food processor or blender with all remaining ingredients.
- Blend on high until beets and beans are fully broken up and creamy. Transfer to a serving dish and enjoy!
Notes
- You can tell the beets are done cooking when a knife can be inserted without resistance.
- Wear gloves when peeling the beets to avoid staining your fingers pink.
- Adjust the consistency of the hummus using small splashes of water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sometimes I make a smoothie bowl with beets and vanilla protein powder (and other stuff) and it tastes delicious! I don’t mind them raw on salads bc they don’t taste as sickeningly sweet, but straight out of the can I can’t handle.
That smoothie bowl sounds delicious! I need to try that sometime. Yeah, not sure I could handle out of a can either.
Yum I love beets in all forms but roasted is my jam to! Great recipe
Courtney Bentley | http://www.courtneyvioletbentley.com
I am envious of your beet love.
Yum!! I love beans and beats so I am sure this would be a favorite of mine! Will have to try soon!
Let me know if you do!