Beets and Beans Hummus

Beets and Beans Hummus

This creamy Beets and Beans Hummus is an earthy and healthy twist o traditional hummus. Simply made and nutritious!

Made using black eyed peas instead of the normal chickpeas. Topped with seeds to really pack a nutritious punch!

How to Make Beets and Beans Hummus

This recipe is thick and creamy, and loaded with the earthy beet flavor. The beets are roasted first, then slightly cooled before going into the food processor with the beans, garlic, oil, lemon juice and salt. Alternatively, you can buy already prepared beets from the store if you don’t feel like spending the extra time roasting. This recipe also calls Black Eyed Peas that have been soaked and cooked rather than canned but you can always use the canned variety to save some time. I like using fresh solely because foods that are prepared fresh are always more nutritious.

Above picture of beet hummus (slightly cropped) topped with seeds, green onion and extra beans

Switching up the foods we eat is great for digestion, so try this healthful beet hummus with a side of crackers, naan or even spread it on some toast, you really can’t go wrong.

Creamy
Vibrant
Healthy
Flavorful
Perfect for Snacking!

Storage: This hummus stores well in the refrigerator in a container with a tight fitting lid for up to 4 days. You can also freeze it in an airtight container. Once ready to use, simply let thaw it out in the refrigerator for a few hours.

Close up picture of beet hummus featuring crackers slightly blurred in the background.

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Did you make this recipe? If so, please let me know in the comments below what you though, I love your feedback. Also be sure to follow me on Instagram, Facebook and Pinterest for updates on my latest recipes!

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Beets and Beans Hummus

Healthful hummus alternative, perfect for snacking.
Prep Time 1 hr
Course Snack
Servings 6 people

Ingredients
  

  • 1 ea Roasted Beet
  • 1-2 ea Garlic Cloves
  • 1 1/2-2 cups Black Eyed Peas soaked or canned
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1 tbsp Vegetable Oil optional
  • 1 tbsp Seed Mixture of Choice optional

Instructions
 

  • Prepare fresh beans by soaking overnight and simmering according to the package instructions. Approximately 1/2 cup dried beans yields 1 1/2 cups once they expand. Set aside to cool.
  • Pre-heat oven to 375 degrees Fahrenheit. Trim away the stems of your beet and give it a good scrub. Place in a casserole dish with a tight fitting lid and bake for 30-40 minutes or until soft.
  • Remove from the oven and let cool for 10 minutes. Peel off the skin and cut into cubes.
  • Add all the ingredients into a food processor and blend until smooth. If you want a thinner hummus add a small amount of water.
  • Refrigerate or serve immediately. Top with any leftover beans and your favorite seeds and serve with your favorite crackers or naan bread.
Keyword healthyrecipes, hummus, snacks, Vegan


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