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.

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.

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