Beet and White Bean Hummus (Without Chickpeas)

White bean hummus with beets in a bowl and garnished with fresh herbs.

5 from 4 votes

Beet and White Bean Hummus (Without Chickpeas)

My clients have been loving this simple recipe for beet and white bean hummus - and you will too! It's packed with flavor, super easy to make, and rich in anti-inflammatory goodness!

Course Dip, Snack

Cuisine American, Mediterranean

Diet Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 85kcal

Author Caitlin Self, MS, CNS, LDN

Cost $5.02

Equipment

Food processor (or blender!)

Ingredients

2 medium cooked beets 6.5 ounces
15 ounce can of white beans drained and rinsed
1 small clove of fresh garlic crushed or grated
3 Tablespoons fresh lemon juice
¼ cup tahini
¾ teaspoon fine salt
¼ teaspoon cumin
1 teaspoon extra virgin olive oil for drizzling

Garnish and Serving

1-2 tablespoons fresh parsley or cilantro
1 teaspoon mixed black and white sesame seeds or hemp seeds for added protein
vegetable crudité or crackers, rice cakes, etc.

Instructions

If using raw beets, see instructions below to cook them. Drain and rinse one can of white beans. Crush or mince 1 clove of garlic. Juice a large lemon until you get about 3 Tablespoons of juice.
Add all of the hummus ingredients except the oil - cooked beets, drained and rinsed white beans, crushed garlic, lemon juice, tahini, salt, and cumin - to a large food processor.
Process for 1-3 minutes, or until a very smooth consistency is reached. I recommend stopping and scraping down the sides as necessary.
Pour into a large bowl and garnish with black and/or white sesame seeds and chopped fresh parsley. Drizzle with just a touch of olive oil and enjoy!
Serve with vegetable crudité, crackers, rice cakes, toast, or atop a macro bowl!

Notes

One serving is two tablespoons.

Nutrition label does not include optional garnishes or suggested sides for serving. (Nutrition label is always an estimate.)

To use raw, uncooked beets, you want to first roast your beets. Wash them, place them in a casserole dish and add about 1-inch of water. Cover (with lid or foil) and bake on 400 degrees for 45 minutes. Remove from oven and once cool to the touch, gently peel away the skin with your thumbs and then proceed with the recipe as written. Making this recipe with raw beets will be at least $1 cheaper!

This is an extra smooth hummus. White beans have much softer outer skin than chickpeas, so they blend into a much smoother consistency. Adding beets not only changes the flavor and color but also helps to create a much smoother consistency.

I have tested this recipe with cannellini beans, great northern beans, and Spanish white beans. Feel free to use white beans you have cooked from scratch instead of the canned beans, I've done that as well!

Storage Instructions: store in a sealed container in the fridge for up to 1 week. This can be frozen, but it has a higher moisture content than most hummus (due to the beets), so may separate a bit in the freezer. Thaw overnight in the fridge and simply stir it well (or quickly blend) after thawing.

Nutrition