Beet Hummus

Traditional hummus is great, but I kicked things up a notch with this nutrient-rich beautiful beet hummus! Beet hummus radiates a lightly sweet earthy flavor and a gorgeous burst of color. It pairs marvelously with raw veggies, chips and especially Blue Diamond Nut Thins!

I also enjoy swapping out salad dressing for beet hummus- the color makes for such a stunning salad. I’ve even used this hummus to spread over my baked salmon and, of course, it’s a great replacement for mayo or other spreads.

Blue Diamond Nut Thins, that I served with my beet hummus, are thin, crispy and light. They were absolutely perfect with the beet hummus because they are mild enough to let the subtle beet flavor shine through.

Nut Thins are loaded with nutritious almonds and baked to perfection- proving gluten-free doesn’t have to be boring. They are fabulous served as appetizers with toppings or served alongside your favorite dip. With 3 grams of protein per serving, they make a great afternoon pick-me-up!

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Beet Hummus

Yield: 14 servings

Prep Time: 5 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 25 mins

Beet hummus tastes spectacular! It radiates a lightly sweet earthy flavor and a gorgeous burst of color.

Author: Kim

Ingredients

• 2-3 large beets, roasted, peeled and chopped
• 1 15 oz can of garbanzo beans, rinsed and drained
• 1/4 cup tahini, ground sesame seed (tahini can be found near the other nut and seed butters in grocery store)
• 5 tablespoons lemon juice or the juice from about 1 lemon
• 2 cloves of garlic
• 2 teaspoons ground cumin
• 1 teaspoon salt, more if desired to taste
• 2 tablespoons extra virgin olive oil

Instructions 

• To roast beets, cut stems and clean them, wrap them in foil and roast at 350 degrees for about 1 hr and 20 mins. The longer they cook, the easier they are to peel and chop.
• Place all ingredients except olive oil into a food processor and puree.
• Last gradually puree the olive oil into the mixture.

Notes

I find the easiest way to peel the beets- after roasting and letting beets cool slightly, run them under water and use a washcloth to scrub the peel off. It comes off very easy, if you have cooked the beets long enough. This recipe makes a large amount. My husband and I don't have a problem eating it up, though. Keeps for about a week, maybe a little longer in the refrigerator. I use it for a snack or side to dip crackers, veggies or pita chips in. It is also delicious mixed into a salad. You won't even need dressing!

Author: Kim

Course: Appetizer

Cuisine: American

Serving: 0.25cup, Calories: 94kcal, Carbohydrates: 9.9g, Protein: 3.2g, Fat: 5.1g, Saturated Fat: 0.7g, Sodium: 247.9mg, Fiber: 2.8g, Sugar: 2.4g

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Beets are packed with energy-boosting, heart-healthy nutrients, these root vegetables are more versatile than you think. Go ahead and, give beets a chance!

While red beets contain betalains; which give them their color and are potent antioxidants. Yellow beets are rich in lutein, which is crucial to eye health. Give my roasted yellow beet hummus a try too!

Roasted Golden Beet Hummus

Do you love beets? How do you usually serve them?

Have you tried Blue Diamond Nut Thins? A great food find, for sure!

This post is sponsored by Blue Diamond Nut Thins.