I feel like beets are one of those foods that you either love or hate. But I think this recipe could cause some of you beet-haters to cross over to the other side. I often hear people blame their disdain for beets on texture. If this sounds like you, I urge you to give beets a chance by pureeing them into this spicy black bean hummus. You’ll get lots of great flavor without the “beety” texture.
You’ll also get lots of health benefits. Beets contain healthy fiber and beneficial phytonutrients called betalains. Studies have also found that beets may improve athletic performance, which makes this dip a perfect little snack to have before a tough workout. These benefits are thought to be due to the nitrates found naturally in beets, which seem to dilate blood vessels and potentially increase blood flow to muscles. (A recent small study indicates that more research is needed on this subject.)
I originally created this recipe when I received a bunch of beets in my CSA box and was at the same time looking for a way to shake up my standard hummus recipe. Swapping out the chickpeas for black beans and adding some farm-fresh beets led to a real transformation. A plump jalapeño and some lime added just the kick I craved. (Don’t you love when your hot pepper has the perfect amount of hotness?) The result of all of this is an amazing bean dip recipe that I’ve been looking forward to sharing!
But first things first, you’ll want to start by peeling your beets and chopping them into cubes. (Careful, they’re messy!) Next, toss them in oil and spread them on a baking sheet. Roast until tender and then allow them to cool for a few minutes. Add everything to a food processor and pulse until smooth, adding a little more olive oil if needed.
Transfer to a serving bowl and garnish with scallions.
- 2-3 beets, peeled + roughly chopped
- 1 tbsp avocado oil (or oil of choice)
- 1 cup cooked black beans
- 1 jalapeño, roughly chopped, seeds removed if desired
- 1 tbsp tahini
- 1 lime, zest + juice
- 2 cloves garlic, minced/pressed
- 2-3 tbsp extra virgin olive oil
- 2 scallions, chopped
- Preheat oven to 350 degrees. In a medium-sized bowl, toss beets with oil and spread on parchment-lined baking sheet. Bake until tender, approximately 20 minutes. Remove from oven and allow to cool allow to cool for a couple minutes.
- Combine all ingredients except scallions in food processor and process until smooth. Add additional olive oil if needed until desired consistency reached.
- Transfer to serving bowl and top with scallions. Serve with tortilla chips, crackers, raw veggies, bread and/or pita chips.