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!




  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.


  1. If you don’t have time to roast your beets, you can skip this step and use pre-packaged cooked beets.

Keywords: beets, hummus, healthy snacks