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.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:2.5 cups 1x
Method:Bake and Blend
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
Preheat oven to 400F and line a baking sheet with parchment paper.
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.
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.
Scoop the hummus into a bowl and serve immediately, or place in the refrigerator to allow it to cool and firm up.
Store any leftovers in an airtight container in the refrigerator and enjoy within 4-5 days.
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.
You can add more or less Thai chili pepper depending on how hot and spicy you like your hummus.
If you don’t have a food processor, you can make this hummus in a blender.
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