Red Beet and White Bean Hummus
Cooking has always been a creative outlet for me, and one of my favorite discoveries has been the delightful Red Beet and White Bean Hummus. It all started one evening when I was rummaging through my pantry, searching for something healthy yet delicious to whip up. I had some vibrant beets and a can of white beans that were begging to be used. As I set to work, I could almost taste the creamy, earthy flavors merging together, and wow, did this dish turn out to be a star! The bright color of the beets adds a pop of vibrancy, making it not only delectable but visually stunning on any table.
Recipe Snapshot
45 mins
45 mins
0 mins
Medium
150 kcal
6 g
Keto, Paleo, Whole30
6 g
Oven, Baking Sheet, Peeler, Food Processor
The Charm of This Red Beet and White Bean Hummus
It’s All About the Color
Why do I love this Red Beet and White Bean Hummus? First, let’s talk about the color. The deep magenta hue of the beets creates an eye-catching dip that’s perfect for parties or family gatherings. It’s a conversation starter and makes people curious to try something that looks as good as it tastes!
Healthy & Wholesome
This recipe is packed with nutrients. Beets are rich in vitamins and minerals, while white beans provide a good source of protein and fiber. Together, they create a healthy option that doesn’t compromise on taste. I often make a batch for my afternoon snack, and it keeps me feeling satisfied and full of energy.
Versatility is Key
Another reason I adore this hummus is its versatility. You can serve it with a variety of dippers, like fresh veggies, pita chips, or even spread it on sandwiches. The flavor complements so many dishes, making it a great addition to your culinary arsenal.
Simple to Make
You don’t need to be a seasoned chef to whip up this hummus. The steps are straightforward, and you’ll find that it comes together quite quickly. There’s something satisfying about blending wholesome ingredients into a smooth, creamy dip.
Perfect for Any Occasion
Whether it’s a casual get-together, a healthy snack for yourself, or a colorful dish to impress guests at your next dinner party, this Red Beet and White Bean Hummus fits the bill. It’s adaptable for any occasion and is sure to please a crowd.
Make Ahead & Store
This hummus can be made ahead of time and stored in the refrigerator, allowing the flavors to deepen. Just give it a good stir before serving, and it’s ready to delight your taste buds!
Ingredients for Red Beet and White Bean Hummus
When it comes to creating a delicious dip, the right ingredients play a crucial role. In this recipe, the combination of earthy beets, creamy white beans, and aromatic garlic creates a harmonious balance that you’ll love. These components not only blend beautifully but also bring unique flavors and textures to the table.
- 1 medium beet – This vibrant root vegetable is the star of the show, lending both color and natural sweetness to the hummus.
- 15 oz can white beans, rinsed and drained – These beans add creaminess and provide a protein boost, making the hummus satisfying.
- 1 large garlic clove, unpeeled – Garlic introduces a wonderful pungency, enhancing the overall flavor of the dip.
- Juice of 1/2 Lemon (about 1/2 tbsp) – Fresh lemon juice adds brightness and balances the earthiness of the beets.
- 1/4 cup olive oil – Olive oil contributes richness and helps achieve the desired creamy texture.
- 1 teaspoon kosher salt – This seasoning brings all the flavors together, ensuring each bite is well-balanced.
Red Beet and White Bean Hummus Instructions
Making this Red Beet and White Bean Hummus is an enjoyable process that’s easy to follow. You’ll be blending all the ingredients together, so let’s dive into the steps!
- Preheat your oven to 400 degrees. This is essential for roasting the beet and garlic, allowing their flavors to caramelize beautifully.
- Wash the beet thoroughly and place it along with the garlic clove on a sheet of foil. Make sure the beet is clean to ensure the best flavor.
- Bring up the sides of the foil and fold it to create a packet. Leave enough room inside for heat to circulate around the beet and garlic.
- Bake the packet in the oven for 45 minutes or until the beet is tender when poked with a knife. You’ll know it’s ready when it’s soft to the touch.
- Once baked, remove the skin from both the garlic and the beet. A trick I find useful is to use a zip lock bag on my hand; it prevents my fingers from turning red from the beet juice!
- Now, place all the ingredients into a food processor. This includes the roasted beet, garlic, white beans, lemon juice, olive oil, and kosher salt.
- Puree everything together until you achieve a smooth consistency. You may need to scrape down the sides to ensure everything gets blended evenly.
- Once smooth, taste your hummus. Feel free to adjust the salt or lemon juice according to your preference.
- Transfer the hummus into a serving bowl and give it a light drizzle of olive oil on top for an added touch. You can sprinkle some additional herbs or seeds if you like!
- Serve the Red Beet and White Bean Hummus with fresh veggies, pita chips, or as a spread on sandwiches. Enjoy!
Things Worth Knowing
- Roasting Tips: Be sure to tightly seal the foil packet to prevent steam from escaping, which helps cook the beet evenly.
- Flavor Depth: Allow the hummus to rest for a bit before serving; letting the flavors meld enhances the taste.
- Serving Temperature: Hummus can be served warm, at room temperature, or chilled; adjust based on your preference.
- Ingredient Substitution: If you don’t have white beans, chickpeas make a great alternative!
Substitutions and Tips
Check out these tips to enhance your experience while making the Red Beet and White Bean Hummus. Whether you’re a novice in the kitchen or a seasoned cook, these pointers can help.
- Storage: Store leftover hummus in an airtight container in the fridge for up to one week. The flavors often improve after a day!
- Freezing: You can freeze this hummus for up to three months. Just thaw in the refrigerator before serving.
- Pairing: This hummus pairs wonderfully with crunchy veggies like carrots, cucumbers, and bell peppers.
- Garnishes: Consider adding fresh herbs like parsley or dill on top for an extra burst of color and flavor.
- Meal Prep: Make a double batch over the weekend to enjoy as a quick snack throughout the week.
What to Serve Alongside Red Beet and White Bean Hummus
Serving the Red Beet and White Bean Hummus is an opportunity to be creative. Here are some ideas to consider:
- Crunchy Veggies: Serve with an array of fresh vegetables like carrots, celery sticks, and bell pepper strips. They add that perfect crunch.
- Pita Chips: These are a classic pairing. The crunchiness and flavor of pita chips work beautifully with the smooth texture of the hummus.
- Sandwich Spread: Use the hummus as a spread in sandwiches or wraps for a creamy, flavorful addition.
- Appetizer Platter: Include it as part of a larger appetizer platter alongside olives, nuts, and other dips like tzatziki for variety.
- Seasonal Occasions: This hummus is perfect for any occasion, from casual snacks to festive gatherings. It adds a pop of color and nutrition to holiday spreads.
- Meal Prep: Keep some ready in your fridge for quick, healthful lunches throughout the week. A scoop of hummus with veggies can brighten your day!
FAQ
Conclusion
The Red Beet and White Bean Hummus is a vibrant, healthy addition to any meal or snack. Its creamy texture and earthy flavors make it a crowd-pleaser, perfect for gatherings or a simple treat for yourself. I encourage you to try making this hummus at home; it’s not only easy but incredibly rewarding. You’ll love the bright color and delicious flavor it brings to your table!
Red Beet and White Bean Hummus
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees. This is essential for roasting the beet and garlic, allowing their flavors to caramelize beautifully.
- Wash the beet thoroughly and place it along with the garlic clove on a sheet of foil. Make sure the beet is clean to ensure the best flavor.
- Bring up the sides of the foil and fold it to create a packet. Leave enough room inside for heat to circulate around the beet and garlic.
- Bake the packet in the oven for 45 minutes or until the beet is tender when poked with a knife. You’ll know it’s ready when it’s soft to the touch.
- Once baked, remove the skin from both the garlic and the beet. A trick I find useful is to use a zip lock bag on my hand; it prevents my fingers from turning red from the beet juice!
- Now, place all the ingredients into a food processor. This includes the roasted beet, garlic, white beans, lemon juice, olive oil, and kosher salt.
- Puree everything together until you achieve a smooth consistency. You may need to scrape down the sides to ensure everything gets blended evenly.
- Once smooth, taste your hummus. Feel free to adjust the salt or lemon juice according to your preference.
- Transfer the hummus into a serving bowl and give it a light drizzle of olive oil on top for an added touch. You can sprinkle some additional herbs or seeds if you like!
- Serve the Red Beet and White Bean Hummus with fresh veggies, pita chips, or as a spread on sandwiches. Enjoy!
