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Roasted Beet and White Bean Hummus

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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!

Up-close view of beet hummus in a white bowl with vegetables on the side

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.

Overhead view of hummus ingredients - chopped beets, garlic cloves, Thai pepper, red kale

Up-close view of white kidney beans in a black bowl

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.

Hummus ingredients in the food processor

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!

Overhead view of roasted beet and white bean hummus in a white bowl with vegetables, crackers and almonds around the bowl

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

Up-close view of beet hummus in a white bowl with vegetables on the side

★★★★★

5 from 7 reviews

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!

  • Author: Leanne
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 cups
  • Category: Snacks

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Scoop the hummus into a bowl and serve with an assortment of veggies, pretzels and crackers.
  5. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

Notes

  1. 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!

Pinterest collage with beet hummus in a white bowl in the top image and chopped beets in the bottom image

Reader Interactions

Comments

  1. One of my girlfriends brought beet hummus to our book club a few years ago—it was SO good! So glad to have your recipe—cannot wait to make it!

    Reply

  3. This is such a refreshing treat among all the goodies that were made for this baby shower. I love that bright pop of deep magenta and texture paired with all of the crudites.

    Reply

    • Thanks Cyn! So many great shades of pink at the baby shower! And it’s always nice to have a mix of veggies and dip amongst all the sweet treats!

      Reply

    • I added the white kidney beans just to change it up from the usual chick peas! Same great texture, just a slightly different taste. Hope you get to try it Michelle. Have a great day!

      Reply

  6. What a tasty and vibrant colored hummus dip! Just looking at the color makes me happy. Perfect for the celebration!

    ★★★★★

    Reply

  12. It certainly feels we’re having my kind of party (haha) as there are a few amazing beetroot ideas, and I happen to be a huge fan of roasted beets. I can literally eat roasted beets (with a bit of yogurt) for lunch and dinner for a few days in a row, and I won’t get boared. But beetroot humus always is a good idea too. There’s my large spoon please? 🙂

    Reply

    • Haha, thanks Ben! I’m a huge fan of roasted beets too, but I’ve never tried it with yogurt. Sounds delicious! I’ll have to give it a try!

      Reply

  13. I used to hate hummus but now I can’t get enough of it. Roasted Beet and white bean Hummus sounds like a dream come true for me. I love beets and white beans always make me happy. I’m going to try this recipe out this weekend. thanks for sharing.

    ★★★★★

    Reply

  15. The prettiest hummus there ever was!! I love it! Roasted beets are so naturally sweet and delicious, I just know this would be addictive! Thank you Leanne, for being a part of this shower! I am so happy that I “met” you through this online community. Much love!! XO

    Reply

    • Thanks Katherine! I must admit, the hummus is a little bit addictive! I was delighted to join in the celebration for your virtual baby shower! And I’m so happy we “met” as well! It’s been lovely getting to know you through your awesome blog!

      Reply

    • Thanks Valerie! It’s definitely pink! We love hummus in our house too, so I’m always experimenting with different recipes. Hope you get a chance to try this one!

      Reply

    • Thanks Annie! I think the combo really works together. You should totally try it! And I’m definitely trying a white bean hummus some time soon!

      Reply

  24. I absolutely love hummus and adding beets was such a delicious idea — that color! Big congratulations to Katherine too — she is such a sweetheart!

    Reply

  28. I love beetroot. But I have never tried this recipe. Most of the time I prepare beetroot as a side dish along with rice or flatbread. There is one more recipe we prepare using beetroot and that is called pachadi, which is again a side dish. Your recipe sounds great. I will try this recipe soon.

    Reply

    • Thanks Puja! Be sure to let me know what you think if you try this hummus! I love beet as a side dish too. I’m curious about pachadi. I’ll have to check out that side dish. Happy weekend!

      Reply

    • Thanks Heather. Love hummus with chick peas, but I’ve been experimenting with different beans lately, and they’ve all worked really well in hummus! Highly recommend the white beans! 😉

      Reply

  30. This looks amazing, even to me, a self-confessed beet skeptic!! The color is gorgeous, and your pictures make it look so appetizing. Truly perfect for a shower – or any party or gathering! Maybe this will get me finally on the beet train. 🙂

    ★★★★★

    Reply

  31. Oh me oh my! I’m such a sucker for homemade hummus, and roasted beets. Bringing them together is a dream and I need to make this stat! I’m due anyway. I stumbled upon a jar of tahini in my pantry this morning and was reminded that I haven’t made hummus in a while. This is a sign…

    ★★★★★

    Reply

    • Oh, it’s definitely a sign that you need to make hummus! Hope you get a chance to make this one. Would love to know your thoughts if you do! Happy weekend Dana!

      Reply

    • Thanks Shauna! I love chickpea hummus, but like to mix it up with different beans and veggies too! The colour of this one definitely adds a pop to the veggie platter. Have a great day!

      Reply

  35. OMG this hummus looks amazing! I too am addicted to hummus and love beets! I would have never thought to put purple kale in hummus, I’ll have to give it a try – I LOVE any excuse to add extra veggies to anything! 🙂

    Reply

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