Roasted Beet Hummus (with White Beans)

Roasted Beet Hummus with White Beans is an ultra thick and creamy vegan hummus with nourishing beets, beans and kale. It has a spicy Thai chili kick and works well as a dip or spread.

This post was originally published in March 2018. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe.

Hey friends! How are you?

I’ve struggled with knowing what to say or write during this uncertain time. And to be honest, creating and sharing recipes sometimes feels a little unimportant. But at the same time, it brings me comfort. It makes me feel like I have a little bit of routine and normalcy in my life. And if I can help bring you some comfort and normalcy, while providing you with some recipes you and your family can enjoy, then it’s important for me to keep doing what I’m doing.

So, on that note, I’m going to keep sharing the same kinds of recipes I always share, while being mindful of the availability of ingredients. Wherever possible, I’ll share substitution suggestions to help you use the ingredients you have on hand. And, as always, feel free to contact me with any questions regarding the recipe or ingredients.

Now, on to this roasted beet hummus recipe…..

Details on a few ingredients for roasted beetroot hummus

• Beets: The recipe calls for 1.5 cups of beets, chopped into roughly 1-inch pieces. This is about one large beet. If it’s a little more or a little less, it’s not going to make a big difference. I prefer using roasted beets as the roasting makes the beet flavour more pronounced and brings out their sweetness. If you’re pressed for time and/or don’t have access to fresh beets, you can use pre-cooked vacuum-packed or frozen beets. If they’re frozen, just make sure they’re thawed first.

• White beans: This hummus is made with white beans instead of traditional chickpeas. I used white kidney beans (or cannellini beans), but you can also use navy beans. White beans create the same level of creaminess as chickpeas and it’s a great option for people who prefer hummus made without chickpeas.

• Kale: I usually make this hummus with red kale, but when I re-shot the recipe, I couldn’t find any at the grocery store, so I used curly kale instead. It really doesn’t make any difference to the taste or texture of the hummus. It only affects the colour. The colour of the red kale blends into the beet hummus a little better.

• Red Thai chili pepper: I added one small pepper to the recipe, with the seeds. For me, this added enough heat. If you like things hotter, feel free to add the seeds or more pepper. If you prefer things a bit milder, you can leave out the chili pepper altogether.

How to make beet and white bean hummus

• Chop your beets, add them to a bowl and toss with some oil. You can also season them with a dash of salt and pepper if you like. Spread them out on a baking sheet and roast for 30-35 minutes.

• Once cooled enough to handle, add them to your food processor, along with the other ingredients.

• Process on high until thick and creamy, making sure to stop and scrape down the sides of the processor bowl a few times.

• Scoop into a bowl and serve immediately or place in the refrigerator to allow it to cool and thicken.

Frequently asked questions

• How do you store hummus? Like all hummus, this beet and white bean version should be stored in an airtight container in the refrigerator.

• How long will this beet hummus last? If stored properly, it should last for 4-5 days.

• Can you freeze hummus with roasted beets? While you can freeze hummus, I don’t recommend it. In my experience, it doesn’t quite have the same texture after it’s frozen and thawed.

Ways to use/serve roasted beet hummus

• Serve it with veggies, crackers, bread sticks or tortilla chips.

• Spread it on sandwiches, burgers or wraps.

• Add it to your brunch menu by pairing it with this asparagus tart with almond crust.

Recipe tips and substitutions

• If you don’t have tahini or prefer not to use it, you can try using sunflower seed butter. It has the same creamy texture, but it will change the taste of the hummus slightly.

• As mentioned above, if you don’t have access to fresh beets, you can use pre-cooked vacuum-packed or frozen beets. Just note that it may change the taste, colour and texture of the hummus as the roasted beets add a deep flavour and colour.

• I used no salt added white beans in this recipe. If your beans have salt added, you can still use them, but consider reducing the amount of salt you add to the hummus.

• In place of fresh kale, try using fresh spinach. If you’re subbing in different greens, I would stick with fresh and avoid frozen and thawed greens as it may make the hummus too runny.

• While I enjoy fresh garlic in my hummus, if don’t have any, don’t worry. Just use about 3/4 teaspoon of garlic powder in place of the 3 cloves in this recipe.

• Lastly, if you don’t have a food processor, you can make this hummus in a blender.

Other hummus recipes you might enjoy:

• Roasted Red Pepper and Black Bean Hummus Bowls – served up in individual bowls and loaded with toppings for a filling lunch.

• Red Pepper Arugula Hummus – spicy red pepper flakes and peppery arugula make this one a standout hummus.

• Cilantro Jalapeño Edamame Hummus – this one brings some jalapeño heat with a fresh dose of cilantro and a creamy edamame base.

If you make this roasted beet hummus, I would love to hear what you think in the comments below.

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Roasted Beet Hummus (with White Beans)

★★★★★

5 from 17 reviews

Roasted Beet Hummus with White Beans is an ultra thick and creamy vegan hummus with nourishing beets, beans and kale. It has a spicy Thai chili kick and works well as a dip or spread.

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2.5 cups 1x
• Category: Dips
• Method: Bake and Blend
• Cuisine: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 cups fresh beets, chopped into 1-inch cubes
• 1 1/2 tablespoons extra virgin olive oil (divided)
• 1 can (540 ml) no salt added white kidney beans, drained and rinsed
• 1 cup kale, packed, torn and stems removed
• 1/4 cup tahini
• 1 lemon, juiced
• 3 cloves garlic
• 1 small red Thai chili pepper, with seeds
• 1 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Add the beets to a small bowl and toss with 1/2 tablespoon of oil. Spread out on baking sheet and roast for 30-35 minutes, or until the beets are tender. Stir or flip a few times to ensure they don’t burn. Remove from oven and let cool enough to handle.
3. Add the beets and remaining ingredients to a food processor bowl, and process on high until the mixture is smooth and creamy. You may need to stop the food processor a few times to scrape down the sides.
4. Scoop the hummus into a bowl and serve immediately, or place in the refrigerator to allow it to cool and firm up.
5. Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.

Notes

1. If you’re pressed for time and/or don’t have fresh beets, you can use pre-cooked vacuum-packed or frozen beets. If they’re frozen, just make sure they’re thawed first.
2. You can add more or less Thai chili pepper depending on how hot and spicy you like your hummus.
3. If you don’t have a food processor, you can make this hummus in a blender.
4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Keywords: roasted beetroot hummus, white bean hummus, hummus without chickpeas