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–+ servings
A platter with beet hummus in the center.
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5 from 1 vote

Beet Hummus Recipe

While you do need to roast the beets for this beet hummus recipe, it’s mostly hands-off preparation and then a bit of high-speed blending to create a simple but delicious snack.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Low Calorie
Servings: 12 servings
Author: Megan Olson

Ingredients

  • 3 small Beets about 2 cups cooked
  • 15 oz White Beans
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lemon Juice
  • 3 tablespoons Pumpkin Seeds
US Customary - Metric

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

Serving: 1serving | Calories: 82kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 17mg | Potassium: 283mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg