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Creamy and healthy Beet Hummus Recipe made with six 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!
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 and make the best beet hummus recipe!
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 get more fiber in my diet. The amazing thing about beets is they are natural detoxifiers. They promote a healthy liver and have a good amount of fiber to aid in digestion.
How to Make Beet Hummus
This roasted beet hummus recipe is made with simple ingredients and ingredients you would never think about combining like white beans, pumpkin seeds and beets. Sound strange? I know it does, but you will have to trust me because this is best beetroot hummus recipe you will ever make!
In full disclosure, this is my Mom’s recipe. She sent me it in January and I’ve been secretly hoarding it until fall. I added the pumpkin seeds on top which gives this beet dip a nice crunch when dipping. Fun, right? Give it a try!
Beet Hummus Recipe
Ingredients
- 3 small beets, about 2 cups cooked
- 15 oz white beans
- 1 tablespoon extra virgin 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
- Each serving is approximately 1/4 cup.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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!