Snack - Roasted Beet and White Bean Hummus recipes

Author: Wayne Foster  

For this quick hummus, I used beets that I roasted in a slow cooker, but you could use store-bought steamed beets if you don’t feel like roasting or steaming the beets yourself. Made like a traditional hummus, with beans, garlic, and tahini, this bright spread is sweeter than the regular type, thanks to the addition of beets.

Beetroot Hummus

Beetroot Hummus
Vibrant hummus with beetroot, flavored with garlic and creamy tahini.
Provided by: Lindsay Moe
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Middle East
Number of ingredients: 8
Ingredients:
  • 1-2 small beets (trimmed of stems, leaves, and long roots)
  • 15 ounces canned chickpeas or garbanzo beans (rinsed, drained, skins removed, and liquid reserved)
  • 2 cloves garlic
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse kosher salt
  • 2 tablespoons olive oil
Nutrition:
  • Calories: 157 kcal
  • Carbohydrate: 13 g
  • Protein: 5 g
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Sodium: 405 mg
  • Fiber: 4 g
  • Sugar: 1 g
  • Unsaturated Fat: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400ºF.
  2. Rinse the beets and wrap each one (if using more than one) tightly in aluminum foil. You may also want to place them on a baking sheet lined with foil to make dripping juices easy to clean up.
  3. Bake the beets for 60 minutes or until tender when pierced with a fork. Allow them to cool enough to handle, then use your fingers to rub off and remove the skin.
  4. Place the beets in the bowl of a food processor along with the chickpeas, garlic, tahini, lemon juice, cumin, and salt. Process until incorporated, scraping down the sides as needed.
  5. With the motor running, stream the olive oil in through the top tube. If the hummus still seems too thick, add the reserved chickpea liquid 1 tablespoon at a time until the desired consistency is reached.
Notes: Beetroot and Garlic Hummus (Vegan and Gluten-Free), Roast or steam beetroots. 2. When beets are cooked and cooled, place in food processor. Skins are edible, so feel free to blend the beetroot …

Roasted Beet and White Bean Hummus

Roasted Beet and White Bean Hummus
For this quick hummus, I used beets that I roasted in a slow cooker, but you could use store-bought steamed beets if you don’t feel like roasting or steaming the beets yourself. Made like a traditional hummus, with beans, garlic, and tahini, this bright spread is sweeter than the regular type, thanks to the addition of beets. A dose of freshly ground pepper adds a welcome bite.
Provided by: Robin
Total time: 5 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Middle Eastern
Number of ingredients: 9
Ingredients:
  • 1 small clove garlic
  • 1 15-ounce can white beans, rinsed and drained
  • 1 medium beet, roasted (try our easy slow cooker method), peeled, and cut into several pieces
  • ¼ cup tahini
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • Sliced green onions, fresh cilantro, or fresh mint leaves to garnish
Nutrition:
  • Calories: 171 calories
  • Carbohydrate: 14 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 11 grams fat
  • Fiber: 3 grams fiber
  • Protein: 5 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 456 grams sodium
  • Sugar: 1 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 9 grams unsaturated fat
How to cook:
  1. Mince the garlic clove in a food processor.
  2. Add the beans, beet, tahini, olive oil, lemon juice, salt, and pepper and process until smooth.
  3. If the mixture is too thick, feel free to add additional olive oil as needed to achieve desired consistency.
  4. Serve at at room temperature.
Notes: Beet and White Bean Hummus, Clean beets, toss in small amount of olive oil and wrap in tin foil. Roast in pre-heated oven at 350 degrees Fahrenheit for approx 40-45. Remove …

Beetroot Hummus

Beetroot Hummus
A gorgeously pink hummus that is sweet and earthy as well as utterly addictive.
Provided by: Louise-Claire Cayzer
Total time: 17 minutes
Cook time: 2 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: Vegan
Number of ingredients: 9
Ingredients:
  • 200 g cooked beetroot (about 2 medium beets.... reserve a little extra to finely chop and sprinkle on top)
  • 240 g chickpeas (cooked, or equivalant of 1 tin/can drained)
  • 3 tbsp tahini
  • ½ tsp chilli powder (optional if you like a bit of heat)
  • 1 tsp cumin
  • 1 clove garlic chopped (less if you like it not too garlicky, or 2 if you want it more garlicky)
  • ½ 1 lemon, juice of (You might need more than half depending on the lemon size)
  • Salt to taste
  • Olive oil for drizzling later (optional)
Nutrition:
  • Calories: 39 kcal
  • Carbohydrate: 5 g
  • Protein: 2 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Sodium: 3 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. If using fresh beetroot, roast it in the oven for 45 minutes. When cool, remove the skin and roughly chop. Reserve a little to decorate if you like.
  2. Whizz all the ingredients in a food processor or blender until smooth.
  3. Taste and add more lemon juice/ salt or cumin.
  4. If its a bit dry, add a little extra water.
  5. Serve with a drizzle of olive oil, some dukkah or toasted seeds and some extra chopped beetroot on top.
Notes: Beetroot and Mint Hummus Style Dip, Ingredients. 1 400g tin butter beans drained. 1 cooked beetroot you can use pickled beetroot see note above. 1 handful fresh mint chopped. You can use …

Super Smooth Beetroot Hummus

Super Smooth Beetroot Hummus
Hummus is a staple in our household and we love creating different variations, such as this beetroot dip.
Provided by: Roxy, So Vegan
Yields: 1 serving
Cuisine: European
Number of ingredients: 10
Ingredients:
  • 2 medium beetroot, peeled + diced
  • salt + pepper
  • olive oil
  • 2 x 400g tins chickpeas, drained + rinsed
  • 1 tsp bicarbonate of soda
  • 3 garlic cloves, skins on
  • 1/2 lemon, juice only
  • 1/3 cup tahini
  • 1/2 tsp cumin seeds, plus extra for decorating
  • 1 tbsp extra virgin olive oil, plus extra for decorating
Nutrition:
  • Calories: 200 calories
  • Fat: 20 grams
How to cook:
  1. Preheat the oven to 200°C / 392° F fan. Add the beetroot to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-30 minutes or until the beetroot is soft.
  2. Meanwhile add the chickpeas and bicarbonate of soda to a large pot of boiling water. Reduce the heat and simmer for 15 minutes.
  3. Next, drain the chickpeas and add them to a large bowl of cold water. Rub the chickpeas between your hands to remove all the skins then sieve out the skins using a slotted spoon and discard them. Finally, drain the chickpeas and add them to a blender.
  4. Add the garlic cloves to the tray with the beetroot and roast together for a further 2 minutes.
  5. Peel the garlic and add it to a blender along with the roast beetroot, lemon juice, tahini, cumin seeds, extra virgin olive oil and generous pinches of salt and pepper. Pour in 1/4 cup of water and begin to blend. Add more water little by little until the ingredients are able to blend together and create a super smooth hummus.
  6. Transfer the beetroot hummus to a serving dish and top with a drizzle of extra virgin olive oil, cumin seeds and any other of your favourite toppings.
Notes: Broad bean hummus recipe, Place the broad beans (saving a few for garnish), chickpeas, crushed garlic, tahini paste, lemon juice, salt, cumin, white pepper and caster sugar, if using, in a food …
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