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Oil-Free Beet-Red Bean Hummus

Beet-Red Bean Hummus Recipe

  • Author: Nele Liivlaid
  • Total Time: 5 minutes
  • Yield: 3 servings 1x


Everybody I know likes hummus; regardless of weather they are herbivores or omnivores. I guess it is the paste-like consistency and heartiness that appeals to so many, especially in my version I would like to make bean hummus.


  • 1 can unsalted red beans, rinsed and drained
  • 1 cup beetroot cubes, oven-baked or cooked
  • 3 tbsps. nutritional yeast
  • ½ tsp. garam masala or ground cumin
  • 1 tsp. unsalted tahini
  • 2 tbsps. lemon juice
  • 5 green olives
  • 3 garlic cloves or 1 tsp. garlic powder
  • Black pepper and cayenne pepper to taste
  • 1 tbsp. chopped fresh parsley


  1. Throw all ingredients into blender or food processor and process until homogenous hummus forms.
  2. Taste and add salt/pepper if necessary.
  3. Depending on how dry or wet your beet is and whether you are using blender or food processor you might need to add a bit of water. Add more if you want the hummus to be more liquid and less if you prefer it thicker.
  • Prep Time: 5 minutes
  • Method: Blending


  • Serving Size: 1/3 of recipe
  • Calories: 174 kcal
  • Sodium: 143.3mg
  • Fat: 2.5g
  • Carbohydrates: 21g
  • Fiber: 8.2g
  • Protein: 11g

Keywords: bean hummus

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