Beet Hummus
Creamy, flavorful, and cute, this Beet Hummus is a healthy dip for raw veggies, crackers, and more. This beet hummus recipe comes together in just 5 minutes and is truly delicious. You can also use it as a sandwich spread or salad dressing!
Equipment
- 1 Blender High-powered blender like Vitamix or Blendtec recommended, but not required. A food processor may also be used.
- 1 Blender spatula Not a necessity, however I love my blender spatula because I feel like it helps me get every bit of deliciousness out of the blender!
Ingredients
- 1¾ cups 15-ounce can no-salt-added garbanzo beans, (AKA chickpeas) or other white beans, drained (but save the liquid) and rinsed
- 1/2 cup aquafaba, liquid from the can or leftover from boiling them if you made them from dried, see notes below for substitution
- 3 tablespoons lemon juice, fresh squeezed preferred, to taste
- 8 ounces steamed and peeled beets, see notes below for tips
- 2 tablespoons sesame seeds or tahini, grind with a spice grinder if you wish (or do not have a Vitamix), or use tahini, soaked cashews, cashew butter, etc.
- 1 tablespoon miso paste optional, see note below
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
Instructions
- Note about the sesame seeds: You may want to pre-grind your sesame seeds in a spice grinder (or use tahini) if you do not have a high-speed blender like a Vitamix or Blendtec to ensure smooth texture. I've even heard some people who have a Vitamix found that the sesame seeds didn't get blended all the way, though I've never had that problem so I have to wonder if they were blending long enough. I always blend for at least 90 seconds to a full 2 minutes to get super creamy hummus.
- Add ingredients to the blender and blend: Place all the ingredients in the blender. Blend on high for about 90 seconds or as long as two minutes for next level creamy beet hummus. If it is too thick, add a tablespoon of the bean liquid at a time and blend until you’ve reached your desired consistency.
- No high-powered blender? If you do not have a high-powered blender (such as a Vitamix or Blendtec), you may need to either stop and scrape down the sides every so often with a spatula, or you may need a bit more liquid to blend. Try adding another tablespoon of aquafaba and using a spatula (stop the blender first!) to move the hummus to allow the liquid to get down to the blades.
- Taste test: Taste and adjust the flavors as needed, then re-blend until you have really delicious hummus.
- Storage: Transfer the beet hummus to an airtight container. I like cold hummus, so I put mine in the refrigerator before serving. You’re of course welcome to serve it room temperature if that’s what you like! It will last in the fridge for about 5 days.
Notes
- Aquafaba: If you forgot to reserve the liquid from your can of beans (or if you cooked them yourself), a good substitute is ice water. Let the water get cold from the ice, but don’t add the ice itself to the blender.
- Beets: You can use prepackaged steamed and peel beets (I often see them marketed as "baby" beets) to save time and effort for this recipe, or you're welcome to cook and peel your own beets. You can also use canned beets, though I recommend finding a no-salt-added brand in a can with a BPA-free lining.
- White or Yellow Miso Paste: This is to replace the salt in the recipe, but I also love the little hint of umami flavors. Per Dr. Michael Greger of NutritionFacts.org, the soy in miso has a protective effect so the sodium in miso paste will not affect us negatively. Please feel free to omit or use a pinch of salt if that is what you prefer.
- Sesame Seeds or Tahini: If you can't have sesame at all, try a different neutral nut or seed. Sunflower seeds or sunflower seed butter would be lovely, as would hulled hemp seeds.
- Taste and Adjust: Though I've tested this recipe many times and fed it to other people, I can't account for everyone's tastes. Before removing the hummus from the blender, taste it. Does it need more saltiness? Add more miso. More tang? Add more lemon. Does it taste too much like beets and you don't like that (lol, it happens)? Try adding more seasonings or a little nutritional yeast. Make this recipe your own! And write down what you change, so you can make it again at a later date!
Nutrition
Serving: 1gCalories: 73kcalCarbohydrates: 11gProtein: 3.5gFat: 2gSodium: 59.7mg
Tried this recipe?Let us know how it was!