White Bean Beet Hummus With Pumpkin {GF, Vegan, Low Cal}

Creamy White Bean Beet Hummus made with 6 healthy ingredients and a pumpkin surprise. A hearty dip that’s remarkably delicious, tastes nothing like beets and sure to be the star of the party! Vegan + Gluten Free + Low Calorie

I’m just going to put it out there. I hate beets. Yep, can’t stand them. They taste like dirt. One of my friend’s, she eats them raw on salads and I always lose my stomach whenever I see her eating them. Why am I telling you I hate beets with a beet recipe? Because I finally found a way to love beets. White Bean Bean Hummus!

You see, sometimes you need try a food several times and different ways before giving up on it and throwing it out for good. We like familiar foods so when something’s not familiar we like to quickly dismiss it. For me, eating beets raw isn’t my jam but roasted beet? Oh yeah, come to mama!

One of the reasons I’ve been trying to love beets was to balance my hormones. After being put on a high estrogen birth control last year, estrogen got out of control and resulted in a maddening number of metabolic side effects, but that’s like a 10 post series for another day.

The amazing thing about beets is they are natural detoxifiers. They promote a healthy metabolism of estrogen and promote hormone balancing. Eating beets regularly and taking specific supplements helped me get things in control naturally and truthfully, eating this White Bean Beet Hummus was so creamy good I would have eaten it regardless!

Actually this is Mom’s recipe. She sent me it in January and I’ve been secretly hoarding it until fall because I added my own flare. Pumpkin seeds! They add a nice crunchy texture to this hummus which I love. feel free to go nuts with the seeds. They’re always a fun addition!

So, are you willing to give beets a try?

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White Bean Beet Hummus With Pumpkin

Creamy White Bean Beet Hummus made with 6 healthy ingredients and a pumpkin surprise. A hearty dip that's remarkably delicious, tastes nothing like beets and sure to be the star of the party! Vegan + Gluten Free + Low Calorie

Author Megan

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 12 servings

Calories 59 kcal

Print

Ingredients

• 3 beets ~2"
• 1 15 ounce can white beans
• 1 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 3 tbsp pumpkin seeds

Instructions

1. Preheat oven 400 F. Place washed beets on a baking sheet and roast 45 minutes in the oven.
2. Remove from the oven and cool 10 minutes.
3. Slice the ends off the beets and peel the skin off. It will come off easily while they're still warm.
4. Slice into quarters and add to a food processor or blender with all remaining ingredients.
5. Blend on high until beets and beans are fully broken up and creamy.
6. Transfer to a serving dish and enjoy!

Recipe Notes

Each serving is approximately 1/4 cup.

Course Appetizer

Nutrition facts per serving (1serving)

Calories 59 kcal

Fat 2 g

Saturated Fat 0.3 g

Trans Fat 0 g

Polyunsaturated Fat 1.7 g

Monounsaturated Fat 0 g

Cholesterol 0 mg

Sodium 56.8 mg

Potassium 0 mg

Carbohydrates 7.9 g

Fiber 2.2 g

Sugar 1.7 g

Protein 2.8 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What I Used For The Recipe
   

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.