Roasted Beet And White Bean Hummus Recipes
ROASTED BEET AND WHITE BEAN HUMMUS
For this quick hummus, I used beets that I roasted in a slow cooker, but you could use store-bought steamed beets if you don't feel like roasting or steaming the beets yourself. Made like a traditional hummus, with beans, garlic, and tahini, this bright spread is sweeter than the regular type, thanks to the addition of beets. A dose of freshly ground pepper adds a welcome bite.
Provided by Robin
Categories Appetizer Recipes
Time 5m
Number Of Ingredients 9
Steps:
- Mince the garlic clove in a food processor.
- Add the beans, beet, tahini, olive oil, lemon juice, salt, and pepper and process until smooth.
- If the mixture is too thick, feel free to add additional olive oil as needed to achieve desired consistency.
- Serve at at room temperature.
Nutrition Facts : Calories 171 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 456 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROASTED BEET-WHITE BEAN HUMMUS
This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h5m
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Roast beet and rub off skin. Chop beet, then puree with white beans, lemon juice, garlic, and olive oil until combined. Season with salt and pepper. Hummus can be stored in refrigerator in an airtight container up to 3 days. Sprinkle with more pepper and serve with crudites.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g
ROASTED BEET HUMMUS
Get out the crudites and be prepared for a tasty surprise with this variation on classic hummus.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Puree garlic, beets, beans, lemon juice, and olive oil. Season with salt and pepper. Serve with fennel.
Nutrition Facts : Calories 98 g, Fat 5 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 150 g
ROASTED BEET HUMMUS (WITH WHITE BEANS)
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.
Provided by Leanne
Categories Dips
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 186 calories, Sugar 3.7 g, Sodium 836.6 mg, Fat 9.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 5.4 g, Protein 7.1 g, Cholesterol 0 mg
ROASTED GOLDEN BEET HUMMUS
Golden beets are slightly sweet and really enhance the flavor of hummus. Typically made with chickpeas, this hummus gets its incredibly creamy texture from white beans. Optional garnishes include a drizzle of olive oil and a dash of paprika or some pomegranate arils. Serve with raw veggies or pita chips.
Provided by lutzflcat
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
- Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
- Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 16.4 g, Fat 5.1 g, Fiber 4.2 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 144.8 mg, Sugar 2.4 g
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