Beet Hummus Made With White Beans
This beet hummus with white beans is a colorful and flavorful twist on traditional hummus. It's perfect as a dip or spread, offering a unique taste and a burst of nutrition. Easy to make and customize!
Ingredients
- 1 19oz can white beans, rinsed and drained
- 1 large clove garlic
- ½ cup chopped pickled beets
- 3 tbsp tahini
- 3 tbsp cold pickled beet juice
- 1 tsp lemon juice
- salt to taste if needed (sometimes the pickle juice is salty enough, so taste it before adding)
Toppings
- drizzle of quality extra virgin olive oil
- finely diced pickled beets
- fresh dill
Instructions
- In a high-powered blender add white beans, garlic, pickled beets, tahini, pickled beet juice, and lemon juice.
- Blend on high until it's smooth and creamy.
- Transfer the white bean mixture into a serving bowl and top with finely diced pickled beets, a drizzle of olive oil and some fresh dill.
- Serve with veggies, tortilla chips, pita chips, bread or whatever you'd like to dip in the beet hummus. Enjoy!
Notes
Using Chickpeas: If you would like to use chickpeas instead of white beans, I recommend boiling them for a few minutes with a pinch of baking soda. Drain, and add to the blender. Follow the rest of the steps above as normal just using 1 19oz can of chickpeas instead of white beans.
After the hummus is blended, add 1 small ice cube and blend on high to make it extra creamy.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 30g | Calories: 85kcal | Carbohydrates: 7.5g | Protein: 4g | Fat: 6.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 75mg | Fiber: 1.5g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.75mg
Tried this recipe?Let us know how it was!