Beet and white bean hummus
This is a quick and easy recipe for a beet and white bean hummus that is perfect to use as a cream for croutons or as a simple protein supplement within a plant-based diet. Also try this Chickpea hummus this carrot hummus or this white bean hummus to try a variation of this red beet hummus.
Why you'll love this smoked tofu recipe
- The brightest colour: this red beet and cannellini beans dip is particularly special indeed.
- Light: this is a light and fit hummus perfect for a quick snack.
- Perfect for aperitifs: you'll look great at any appetizer with this colorful red beet and cannellini hummus.
- Quick and easy: you can use simple canned cannellini beans and already cooked beets and in a few simple steps your red beet puree will be ready to be enjoyed.
Here are all the ingredients you'll need
- 600 g canned cannellini beans
- 250 g cooked and peeled beetroot
- 2 lemon wedges (juice)
- 2 cloves garlic
- 2 Tbsp. extra virgin olive oil
- ½ tsp cumin powder
- Salt & pepper to taste
Preparation (step-by-step)
1. Open the tin of white cannellini beans and put them in a colander and rinse them under running water.
2. Put all the ingredients into a food processor.
3. Blend until smooth.
4. If you eat it straight away, place your hummus on a plate and garnish with fresh herbs and extra virgin olive oil.
5. To store it instead, remove your cannellini hummus from the blender and serve it on a plate or store it in a refrigerator container/jar.
Storage tips
You can store your hummus in an airtight container or a simple glass jar for up to 4 days in the fridge.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Beet and white bean hummus
Equipment
- 1 blender
Ingredients
- 600 g Canned cannellini beans
- 250 g cooked and peeled beetroot
- 2 cloves lemon (juice)
- 2 change garlic
- 2 Tbsp extra virgin olive oil
- ½ tsp cumin powder
- as needed salt & pepper
Instructions
- Open the tin of cannellini beans and put them in a colander and rinse them under running water.
- Put all ingredients into a blender and blend until smooth.
- If you eat it immediately, place your hummus on a plate and garnish with fresh herbs and extra virgin olive oil.
- To store it instead, remove your cannellini hummus from the blender and serve it on a plate or store it in a refrigerator container/jar.
I hope you enjoyed the recipe, see you soon!