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.
- 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