• Dane Jerous

Beet Hummus – The Real Food Dietitians


Kick boring snacking to the curb with this healthy (and gorgeous!) Beet Hummus!

This post was created in collaboration with our friends at Thrive Culinary Algae Oil.

It’s time to drop the beet.

What does that even mean? In music, when someone yells “drop the beat” they mean turn up the bass – make something better and just feeeeeel it. But when we say “drop the beet” in the kitchen, we mean that it’s time to get serious about snacking on this Beet Hummus that’s so insanely delicious and gorgeous and packed with healthy ingredients like beets (obvi), garbanzo beans (aka chickpeas), and heart-healthy fats.

Why beets?

Because hellllloooooo fiber, folate, vitamin C and antioxidants that may help lower blood pressure, fight inflammation and improve athletic performance. And hello stunning red color and delicious, slightly sweet flavor that just so happens to make hummus even better.

Other benefits of beets include:

  1. In-season during the winter months in North America

  2. Budget-friendly

  3. Keeps well in the refrigerator

Snack responsibly.

Lately, I’ve been talking to my kids a lot about “responsible snacking.” What I mean by that is that a snack should really be a small version of a meal rather than a sweet treat. It should also be comprised of fat, carbs, and protein for maximal satiation and nutrition. Bonus points for snacks that include vibrantly colored vegetables, fiber, and healthy fats.

I’d definitely put this Beet Hummus in the responsible snack category thanks to the fiber and protein from the chickpeas, garlic, and beets for the antioxidants and phytonutrients, and healthy fats from the tahini and algae oil.

Snack responsibly (and deliciously) with this gorgeous and easy-to-make Beet Hummus! @thrivealgae #plantbased Click To Tweet

Wait, algae oil? Yes, algae oil. It’s a thing. Our friends at Thrive Culinary Algae Oil have created a light, delicious oil that’s packed with monounsaturated fats which help maintain heart health. It’s perfect for this beet hummus because it really lets the subtle flavor of the beets shine and makes for some seriously responsible snacking when paired with your favorite veggies or crackers for dipping, dunking, and scooping.

You can learn more about Thrive Culinary Algae Oil, its nutrition profile and their focus on sustainability here

Thrive is available in the cooking oil aisle at grocery stores and on Amazon

Let’s get this snacking party started!

If you’ve never made homemade hummus before, let me just say this: it’s about 50 times easier than you think and it’s considerably more budget-friendly than buying it in the store. Plus, you get to control the ingredients and flavors – like more garlic? Add more garlic. You can even get crazy and add in your favorite herbs or spices or sprinkle the whole mess with parsley, chopped pistachios, coarse sea salt and a generous drizzle of oil so that it’s the perfect snacking storm of creamy, salty, silky, and crunchy.

Dip ’em if you’ve got ’em!

Veggies are, of course, the perfect dipper for this Beet Hummus, but your favorite crackers or pretzels work equally well. It also makes a healthy and tasty spread for sandwiches and wraps, so get creative and tag us @therealfoodrds when you share your creations on Instagram and Facebook.

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Let’s Get Cookin’

Beet Hummus


  1. Author: Jessica Beacom

  2. Prep Time: 15 mins. (not including time to cook beets)

  3. Total Time: 15 mins.

  4. Yield: About 3 cups

  5. Cuisine: Vegan, Dairy-free, Nut-free



Ingredients

  1. 12 ounces beets, cooked and peeled*

  2. 1 (14-ounce) can garbanzo beans, drained but reserve ¼ cup. of the liquid

  3. Juice of ½ lemon

  4. ¼ cup tahini

  5. 3 cloves garlic, peeled

  6. 3 Tbsp. Thrive Culinary Algae Oil, divided

  7. ¼ cup  reserved liquid from garbanzo beans

  8. ½ – 1 tsp. salt, to taste

  9. Optional: Chopped parsley, sesame seeds, chopped pistachios (or pumpkin seeds for nut-free), coarse or flaked sea salt

*Cooked beets by roasting or steaming them. Precooked beets are also a great option to save time.


Instructions

  1. Place beets, beans, lemon juice, tahini, and garlic cloves in the bowl of a food processor (or high-power blender). Add 2 Tbsp. oil and start blending.

  2. With the food processor running, slowly drizzle remaining tablespoon of oil through the chute in the lid and blend until smooth, stopping to scrape down the sides as needed.

  3. If the hummus is too thick to blend at this point, stream in the reserved liquid from the beans one tablespoon at a time until your desired consistency is achieved.

  4. Taste and season with salt to taste.

  5. To serve, sprinkle with desired toppings and drizzle with additional oil if desired.

  6. Store unused hummus in the fridge for up to 5 days.


Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!


Nutrition

  1. Serving Size: ¼ cup

  2. Calories: 138

  3. Sugar: 1g

  4. Sodium: 155mg

  5. Fat: 10g

  6. Carbohydrates: 8g

  7. Fiber: 3g

  8. Protein: 4g

What’s your favorite way to “snack responsibly?” How do you sneak more nutrients into snack time? Share in the comments below!

Pin it now and make it later!

This post was made possible by our friends at Thrive Culinary Algae Oil. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom


Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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