Beet White Bean Hummus – Sharon Palmer, The Plant Powered Dietitian

This vegan, gluten-free Beet White Bean Hummus really has the wow factor, thanks to the addition of earthy, sweet beets. Just put it on your table, and watch people say “ah”, and then devour it, because it’s as yummy as it is pretty. Plus it is packed with plant-powered nutrients, including beet phytochemicals, plant protein, fiber, and healthy fats. It doesn’t hurt that the beets lend this hummus it’s magenta shade of rich pink, making it a knock out. I adore making my own home-made hummus, as you can control the ingredients, and provide a richer, more powerful flavor than many store-bought varieties. Plus, you can whip up hummus in no time. 

This recipe requires only 7 ingredients (not counting pantry items and optional garnishes), and only takes about a few minutes to whip up in your food processor. I like to purchase refrigerated, cooked beets to keep on hand for this recipe, when I don’t have time to cook beets from scratch. For a twist, you can substitute a different type of bean, such as chickpeas or kidney beans. Plus, it keeps well in the fridge for several days.

You can serve this gluten-free, vegan hummus with veggies and whole grain pita as a pretty appetizer, as a topping for salads, and as a spread for sandwiches and wraps.

Print

For other hummus recipes, check out some of my favorites:

Tomato Pesto Hummus
Cranberry Jalapeno Hummus
Green Pea Hummus

This post may contain affiliate links. For more information, click here.