This Beet Hummus is packed with healthy ingredients that help improve digestion, assist with weight-loss and even improve cognitive function!
It makes a delicious snack that can be meal prepped ahead of time.
I make this beet hummus oil-free unless I want it to look pretty on top, then I add a little there.
But hummus isn't just a dip that's good for snacking. It can be used for all sorts of things, like a spread on sandwiches, or mixed in salad to be part of the dressing, or even used with pasta as part of the sauce.
So you might be thinking, how does this hummus have all these healing benefits? Well, let me tell you.
Health benefits of Beet Hummus
First, beets are a superfood that we should try to eat often! I'm always looking for new ways to eat beets because I don't particularly love the taste of them on their own. That's also why I make this Apple Beet Salad a lot.
Beets are one of the best foods we can eat as they've shown to actually improve our brain function within minutes of eating them.
They've also shown to improve athletic performance and help prevent certain types of cancers.
Beans are another ingredient that pack a lot of health benefits like improving digestion, helping remove toxins from the body and they're packed with protein, fiber and other essential nutrients we need for optimal health.
I'm going to quickly run through the other ingredients or this post could get very long.
Garlic has shown to help prevent cancer and assist with weight-loss.
Surprising to me, the spice cumin has also shown to help promote weight-loss.
If you decided to add oil to this recipe the balsamic vinegar would protect your arteries against the effects of the fat.
Other studies have shown eating vinegar helps to control blood sugar spikes.
And lastly, just so I mention all of the ingredients, lemon juice is great for helping to remove toxins from the body.
Foods truly have healing powers that not only help prevent, but even help reverse health issues.
I'm always trying to find ways to eat nourishing food because I want to be healthy, but I also want it to taste good too.
Serve this hummus for snack time, as an appetizer at a party or just to add to your weekly food rotation. It's a way to get in a lot of nutrients while tasting good too.
Oil-Free Beet Hummus
- 15 oz Garbanzo Beans or Chickpeas (cooked)
- 1 Small Beet (cooked and peeled)
- 1/2 Lemon (just the juice)
- 1 Garlic Clove
- 2 tbsp Tahini
- 1 tbsp Balsamic Vinegar (apple cider vinegar works too)
- 2 tbsp Water
- 1/2 tsp Cumin
- 1/4 Salt (optional, or add more if you like)
- First, put the beet in the food processor (make sure it's cooled for cooking) and process it until it's broken up. Add the rest of the ingredients in the food processor and blend together.
- Before you serve, make sure to taste it to see if you need to adjust any of the ingredinets. If you'd like it creamier, add more water. You can add some olive oil if you like. Top with pepper and herbs like oregano, marjoram or thyme. Store leftovers in an air-tight container in the refrigerator for up to 3 days.
I’ve made this before and my kids loved it (the whole grain chips helped too!) My daughter is allergic to sesame so I make hummus without tahini. I suppose it’s not as creamy but she doesn’t know anything different so it’s all good.