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!

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!

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Ginger Beet Hummus

Author: Kelly

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!

Print Recipe

Course: Appetizer, Side Dish, Snack

Prep Time: 5 minutes

Total Time: 50 minutes

Servings: 8 -12 (yields 2 cups)

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!

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