Beet and Cranberry Bean Hummus

Hummus is a great, protein-packed treat with infinite varieties. In this version, we added in cooked beets for a burst of beautiful color.

 1-2 cloves of garlic, minced
 1 cup cooked white or cranberry beans
 2 beets, roasted or steamed, peeled, and cut into small pieces
 ¼ cup tahini (ground sesame seed paste--you can omit or use another nut butter, too)
 ¼ cup olive or sunflower oil
 ¼ cup lemon juice
 1 teaspoon kosher salt
 ½ teaspoon freshly ground pepper
 Sliced green onions, fresh cilantro, or fresh mint leaves to garnish

1

Add all ingredients (except garnish) to a food processor or Vitamin and pulse/blend until smooth. If the mixture is too thick, add additional olive oil as needed to achieve desired texture.

2

Serve with sliced veggies or pita for dipping.

Ingredients

 1-2 cloves of garlic, minced
 1 cup cooked white or cranberry beans
 2 beets, roasted or steamed, peeled, and cut into small pieces
 ¼ cup tahini (ground sesame seed paste--you can omit or use another nut butter, too)
 ¼ cup olive or sunflower oil
 ¼ cup lemon juice
 1 teaspoon kosher salt
 ½ teaspoon freshly ground pepper
 Sliced green onions, fresh cilantro, or fresh mint leaves to garnish

Directions

1

Add all ingredients (except garnish) to a food processor or Vitamin and pulse/blend until smooth. If the mixture is too thick, add additional olive oil as needed to achieve desired texture.

2

Serve with sliced veggies or pita for dipping.

Beet and Cranberry Bean Hummus

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