Creamy White Bean Beet Hummus (Gluten Free, Vegan, Oil Free)
I don’t know what happened, but I’ve become absolutely, completely, irrationally addicted to dips lately. Ketchup, BBQ sauce, vegan pesto - as long as it’s a gluten free dip packed with flavor, it’s been dominating my menu. Which is exactly how this gluten free and vegan hummus recipe happened.
Just picture dipping your favorite chips into a super creamy, bright pink bowl of beet hummus. The white navy beans and thyme give the hummus a mild, hearty flavor while beets add a hint of sweetness and lemon rounds everything all out with a hit of acidity. If you use both tablespoons of water like I did, you’ll end up with a slightly looser hummus that can be drizzledover potatoes, nachos or whatever else your heart desires. Omit the water and you have a more traditional hummus texture with an allergy friendly ingredient list!
Using white beans instead of chickpeas gives the homemade hummus a more neutral (correction: easily transformable!) base flavor. Meanwhile, beets add a gorgeous pink color (perfect for Valentines Day coming up next month, wink wink!) and high levels of vitamin B, iron, manganese, copper and magnesium. As an extra bonus, this simple hummus recipe is also oil free and only calls for five simple ingredients.
Ready to dive into some epic gluten loose dip? Then collect the following simple elements for this healthy hummus recipe:
Ingredients for Your White Bean Beet Gluten Free Hummus:
(Makes around four cups of gluten free hummus)
1 sixteen-oz.Can of white navy beans
Juice from 1/four lemon
2 TBSP of water
1/4 medium beet
Sprinkle of thyme
How to Make Your Healthy Hummus:
To be honest, this healthy hummus dip is probably the easiest recipe to make on my site so far. First, pour your white beans into a high speed blender (I used my beloved Vitamix but a Nutribullet should work fine too), liquid and all. Then squeeze your lemon, add your chopped beet (I used leftover roasted beets from Straight From the Root, but raw beet is fine too!) and your lemon juice. 
If you?Re yearning a more traditional hummus recipe and need a thicker stop end result, begin by using mixing the ones elements without any brought water. Otherwise, upload your water one tablespoon at a time until all of your elements are blending without problems. The very last touch is a sprinkle of your preferred spices (I used thyme, which paired well with the beet and lemon). Once you add the spices, give your hummus a remaining brief combo to contain the spices during.
Then all you have to do is pour your wholesome hummus into a box or bowl of choice, and dig in!
I can’t say for sure how long this beet hummus lasts since I went through the whole container in about a week (and I live alone, so that's saying something about this dip's addictive properties!). While you're working your way though it, though, store your vegan hummus in a sealed container in the fridge.
As for how to eat your dippin’ delight, there are very few wrong answers! As these photos show, I enjoyed eating mine with chips, veggies, potatoes and lots of veggies. (And if you’re curious about what gluten free chips I like, my go-to gluten free chips are actually Food for Life’s gluten free black rice tortillas. I just defrost pieces of the frozen tortilla for a few minutes and toast them on the stovetop until crispy. See full instructions here). I’m sure this healthy hummus recipe would taste just as tasty on salads, in sandwiches or even cooked in a quesadilla!
Like this post? Tweet me some love by clicking here: "Craving a #glutenfree, #vegan, #oilfree and #healthy dip? Look no further than my Creamy White Bean Beet Hummus! Easy to make, super #allergyfriendly and as pretty as it is delicious. Find the full #glutenfreerecipe here --> http://bit.ly/2DsGBEE"
Homemade hummus is also the perfect recipe for using up leftovers or forgotten goodies in your fridge and pantry. Beyond my dip cravings, I also whipped up this white bean beet hummus to take advantage of the can of white navy beans in my cupboard and the leftover beet in my fridge, so don’t be afraid to be inspired by the ingredients you have on hand! You’ll be amazed by how addictively good leftovers can taste when you use a little creativity.
And if this beet hummus recipe evokes you to whip up a healthy hummus sandwich, salad or unfold for Valentine?S Day next month, nicely, that?S my form of authentic love!
What sort of dips do you experience? How do you transform leftover or forgotten ingredients? Tell me inside the feedback!
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