Happy Saturday! Weekend snacking calls for this Roasted Beet and White Bean Hummus! It’s a little sweet, a little spicy, and a whole lot of creamy goodness!
This is a quick one today, but I’m stopping in with a purpose! Not only does your Saturday night snacking need this hummus, but I’m sharing this recipe as part of a virtual baby shower. Curious? Keep reading.
But first, this hummus…
You know me and hummus, right? The addiction is real. But it’s a healthy addiction. And one that I share with my husband. Yes, he eats hummus! I always make a batch on the weekend, so I know whatever happens during the week, we have some healthy snacks at the ready.
While pretzels and crackers are great with hummus, we usually pair it with a variety of veggies. My husband will lay claim to the carrots, but I enjoy my hummus with peppers, celery, baby tomatoes and cauliflower.
I usually make this red pepper arugula hummus or this cilantro jalapeño edamame version. Both are spicy and packed with leafy greens and legumes. And with all the fibre, you definitely get a filling snack.
A few weeks ago, I decided to mix things up a bit and make this Roasted Beet and White Bean Hummus. The recipe requires a bit more time as you roast your beets first. But once roasted, you just add them to your food processor along with your other ingredients, and whip up this pink creamy goodness in minutes! If you’re pressed for time, you can even use pre-packaged cooked beets.
This hummus is bright pink and has a slightly sweeter taste. It still has some kick from the Thai pepper, but it’s not too spicy. I also used white kidney beans instead of chick peas, and added some red kale, which adds some extra fibre.
If you love beets and you’re a fan of hummus, then you should definitely give this Roasted Beet and White Bean Hummus a try!
Before I actually share this recipe, you all know I don’t usually post on the weekends, but today is a special day.
I’m joining with a bunch of my fellow bloggers for a virtual baby shower in honour of Katherine at Love in My Oven. She’s expecting the arrival of her baby girl soon, and we are all sharing some pink themed recipes today as a way to celebrate!
Below you will find some more information on Katherine and links to the other recipes being shared today. I hope you get a chance to visit some of the sites and check out the delicious recipes by some very talented foodies!Print
Roasted Beet and White Bean Hummus
Roasted Beet and White Bean Hummus is a little bit sweet and a little bit spicy, but a whole lot of creamy goodness! With roasted beets, white kidney beans and red kale, this clean eating dip is the perfect healthy snack!
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 2 cups
- Category: Snacks
- 1-1/2 cups fresh beets, peeled and chopped
- 2 tbsp extra virgin olive oil (divided)
- 2 tbsp red wine vinegar (divided)
- 1 cup red kale, packed, torn and stems removed
- 1 – 540 ml can white kidney beans, drained and rinsed
- 1/4 cup tahini
- 3 cloves garlic, pressed or chopped
- 1 Thai pepper, with seeds
- 1 tsp kosher salt
- 1/8 tsp ground pepper
- Juice from half a lemon
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Add the beets to a small bowl and toss with 1 tbsp of oil and 1 tbsp of red wine vinegar. (Save the remaining oil and vinegar for the hummus). Spread out on baking sheet and roast for 30-35 minutes, or until the beets are tender. Be sure to stir/flip them a few times to ensure they don’t burn. Remove from oven and let cool.
- Add the cooled beets and remaining ingredients to the food processor bowl, and process on high until the mixture is smooth and creamy. This may take a few minutes. Be sure to stop the food processor occasionally to scrape down the sides.
- Scoop the hummus into a bowl and serve with an assortment of veggies, pretzels and crackers.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
- If you don’t have time to roast your beets, you can skip this step and use pre-packaged cooked beets.
Meet our guest of honor: Katherine!
Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!
You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.
7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats
BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food
YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme
ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes
PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers
ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking
IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage
MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic
STRAWBERRY MOUSSE CUPS from The Beach House Kitchen
ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer
VANILLA GLAZED BAKED DONUTS from Girl Heart Food
CHOCOLATE ROSE TRUFFLES from The Love of Cakes
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen
NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins
STRAWBERRY SCONES from 31 Daily
RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits
STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete
VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker
STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake
NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess
Thanks for joining the party and I hope you enjoyed all of these fun recipes!