Spicing up your favorite hummus, this Ginger Beet Hummus has earthiness from the beets and a spicy kick from the ginger making it a fun addition to your veggies!
Never Miss a Recipe!
Get new recipes like this delivered to your inbox.
Hummus is probably one of my favorite foods. I can eat it with just about anything. Veggies, meats, crackers/pretzels, on sandwiches, in salads, with my finger…I have been caught one too many times using my finger as a vehicle to my mouth.
I used to be paleo for about 2+ years and hummus was one of the things I missed the most. And no, I don’t think paleo hummus made with cauliflower or zucchini can compare to the real deal. After realizing that life is too short to give up the things you love the most, especially if they are made from wholesome ingredients, I added back in hummus and some other things to my diet. And I’m so glad I did.
Beets are one of those vegetables that people either love or hate. I personally really enjoy them, but I didn’t use to. They used to freak me out. I talked about that some in this post. Betacyanin, the pigment that colors beets, is a potent anti-carcinogen. Beets can also alleviate constipation, aid and cleanse the liver, and promote menstruation.
The ginger in this hummus adds a nice kick to contrast the sweetness from the beets. I used cannellini beans instead of chickpeas since they provide a smoother texture when blended. This would be great to bring to a party (Super Bowl!) or just use as a spread on sandwiches or wraps. Either way you can’t go wrong with this vitamin and mineral packed hummus!
Ginger Beet Hummus
ingredients
- 1 large beet (365 grams)
- 1 teaspoon olive oil
- 1 cup cannellini beans
- 2 tablespoons lemon juice (about 1/2 large lemon)
- 2 tablespoons tahini
- 2 inches fresh ginger
- 1 clove garlic
- 1 teaspoon cumin
- 1/4 teaspoon smoked paprika
- salt and pepper, to taste
instructions
- Preheat oven to 375 degrees Fahrenheit.
- To roast the beet: place beet in a a tinfoil pouch and cover with 1 teaspoon oil olive and salt. Wrap up the beet so no juices can escape and bake for 45 minutes to 1 hour until tender.
- When beet is almost done roasting, add remaining ingredients to a high powered blender or food processor.
- Once beet is done, unwrap and let cool for a few minutes. Carefully remove the beet from the pouch. Pour the beet juice left in the pouch into the blender.
- Peel off the beet skin with your hands. You might want to wear gloves as the beet juice can stain your hands.
- Chop the beet into larger pieces and place in the blender with the other ingredients. Blend until a smooth consistency forms.
- Eat with veggies, crackers, salad, or whatever your heart desires!
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Get My Guide On
How to Build a Balanced Plate
No recipe, no problem! Learn the key factors to build a balanced plate for sustainable eating and to fuel your body to support your activity, goals, and lifestyle.
Everything is very open with a precise clarification of the issues.
It was definitely informative. Your site is useful. Thanks for sharing!
whoah this blog is excellent i really like studying your articles.
Stay up the good work! You already know, a lot of persons are searching round for this
information, you could help them greatly.
Thank you! I love adding a little nutrition blurb to the posts so I am glad some people are enjoying them!
this sounds like an awesome combo! I’ve never had beets in hummus before but I need to try!
It’s so good Rachel! It adds a little sweetness and I love changing it up from the typical hummus from the grocery store. Hope you like it 🙂