This vegan, gluten-free Beet White Bean Hummus really has the wow factor, thanks to the addition of earthy, sweet beets. Just put it on your table, and watch people say “ah”, and then devour it, because it’s as yummy as it is pretty. Plus it is packed with plant-powered nutrients, including beet phytochemicals, plant protein, fiber, and healthy fats. It doesn’t hurt that the beets lend this hummus it’s magenta shade of rich pink, making it a knock out.

I adore making my own home-made hummus, as you can control the ingredients, and provide a richer, more powerful flavor than many store-bought varieties. Plus, you can whip up hummus in no time.

This recipe requires only 7 ingredients (not counting pantry items and optional garnishes), and only takes about a few minutes to whip up in your food processor. I like to purchase refrigerated, cooked beets to keep on hand for this recipe, when I don’t have time to cook beets from scratch. For a twist, you can substitute a different type of bean, such as chickpeas or kidney beans.

Plus, it keeps well in the fridge for several days.

You can serve this gluten-free, vegan hummus with veggies and whole grain pita as a pretty appetizer, as a topping for salads, and as a spread for sandwiches and wraps.

Beet White Bean Hummus

(5 votes, average: 4.80 out of 5)
Loading...

4.8 from 5 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 12 servings
• Diet: Vegan

Description

This 7-ingredient Beet White Bean Hummus is vegan and gluten-free and can be whipped up in 10 minutes.

Ingredients

Hummus:

• 1 (15-ounce) can cannellini or white beans, rinsed, drained
• 3 medium cooked beets, drained, chopped (about 1 cup)
• 1 large clove garlic, minced
• 1 small lemon, juiced
• 1 ½ tablespoons tahini
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon red chili pepper flakes
• Salt (optional)

Garnish (optional):

• Fresh herbs, chopped
• Balsamic vinegar
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper

Instructions

1. Add beans, beets, garlic, lemon juice, tahini, olive oil, paprika, and red chili pepper flakes to a blender container and blend until smooth.
2. Season with salt as desired.
3. Pour into a serving dish and chill until serving time.
4. May garnish as desired with chopped fresh herbs, balsamic vinegar, olive oil, sea salt, and freshly ground black pepper.
5. Makes about 2 1/2 cups (12 servings, about 3 tablespoons per serving).

• Prep Time: 10 minutes
• Category: Dip
• Cuisine: American

Nutrition

• Serving Size: 3 tablespoons
• Calories: 68
• Sugar: 1 g
• Sodium: 14 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg

Keywords: beet hummus, white bean hummus, vegan hummus, healthy appetizer

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

For other hummus recipes, check out some of my favorites:

Tomato Pesto Hummus
Cranberry Jalapeno Hummus
Green Pea Hummus

This post may contain affiliate links. For more information, click here.