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Baked Beets and Kidney Beans Hummus

Have you tried a beet hummus using baked beets and kidney beans?  Well today, I’m sharing a personal favorite.  This baked beets hummus is savory from the herbs and spices, the roasting gives it that sweet nutty flavor and the addition of kidney beans makes for a very hearty appetizer. 
Okay, so there are several methods for cooking beets, but for the purpose of this recipe I have listed two.  There are many schools of thought on which is the best method, peeling before cooking or peeling after cooking.  First and foremost both methods will stain your hands bright red or pink so you may want to wear some gloves during this process if it is a concern for you.  
Some say peeling after cooking is easier because the skin can easily be removed by gently rubbing the beet with your hand, a soft towel or paper towel and the nutrients from the skin are left intact.
The latter half says that peeling before allows you to add additional herbs and spices and allows for caramelization while baking which makes the dish more nutty, savory and flavorful.  

Personally, I prefer the latter as I enjoy adding a little oil, spices and herbs so that when the beets bake they are savory, nutty, caramelized and flavorful.  I have not found the task of peeling beets any more difficult than peeling a potato.  

I’ve found that the smaller beets tend to have tender skins versus the larger beets, but that’s my personal take on the matter of beets.  You can choose your personal favorite, either way you will reach the same outcome.  Now back to the recipe.

First method: Peel and chop beets into cubes, place in a baking dish with a drizzle of oil with salt and pepper to taste.  Bake for 1 hr or until tender. (picture above shows the first method)
Second method: Wash and rub beets with a bit of oil, wrap each beet in a foil wrapper. Place wrapped beets in a baking dish or on a baking tray and bake for 1 hr or until tender.
Allow some time to cool and remove skins with a soft towel or rub them gently with your hands.

In a large food processor add beans, ginger, garlic, tahini and lemon juice.

Once cooled, add the cooked beets and dill.  Close the lid and begin processing.  While the processor is running, drizzle in 2 tbsp avocado oil.  

If needed you can also use the reserved water by drizzling in a tbsp at a time until you reach your desired consistency.  Stop periodically to scrape down the sides as needed.  

Once your desired consistency is reached turn off the processor and scoop into a serving bowl.  

This beautiful bright and tasty baked beets and kidney beans hummus can be served with crackers, matzos, vegetables, on a salad or in a wrap.  Enjoy.

Feel free to share your comments below, I would love to hear from you.


Baked Beets and Kidney Beans Hummus
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6 to 8 Servings
For the Beets:
  • 19 small Beets or 5-6 large beets
  • 2 tbsp Avocado oil - drizzled
  • Salt & pepper- to taste (optional)
For the Hummus
  • Beets- cooked & cooled
  • 1½ cups Red Kidney beans (1 can)
  • ½ tsp Ginger powder
  • 6 cloves Garlic- chopped
  • 1-2 sprigs Dill
  • 2 tbsp Tahini
  • Juice of ½ Lemon or approx 4 tbsp lemon juice
  • 2 tbsp Avocado oil
  • 8 tbsp Water- reserved
  • Salt & pepper- to taste
Pre-heat oven to 400°
Roast the Beets
  1. Peel and chop beets into cubes, place in a baking dish with a drizzle of oil and salt & pepper, bake for 1 hr or until tender
  1. Wash and place beets in a baking dish, drizzle with oil and bake for 1 hr or until tender
  2. Remove skins
  3. Allow time to cool before making the hummus
  1. In a large food processor add beans, cooked beets, ginger, garlic dill and tahini and lemon juice
  2. Cover and begin processing
  3. Drizzle in 2 tbsp avocado oil while the processor is in motion
  4. If needed use reserved water by drizzling in a tbsp at a time until you reach your desired consistency
  5. Serve and enjoy with crackers, matzos, vegetables or salads










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  1. Suad Suad
    June 9, 2015    

    That looks absolument beautiful! Will have to try it.

    • June 9, 2015    

      Thank you. I hope you give it a try. 🙂

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