White Beans Beetroot Hummus with Walnuts

Name: White Beans Beetroot Hummus with Walnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g of Raw Beetroots; 1 tbsp of Extra Virgin Olive Oil; 240 g of Canned White Beans; 0.5 Lemon; 70 mL of Water; 1 Garlic Clove; 0.5 tsp of Salt; 0.5 tsp of Black Pepper; 0.5 tsp of Cinnamon; 0.5 tsp of Cumin; 10 g of Fresh Parsley; 25 g of Walnuts

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	20g	7%
of which Sugars	3g	4%
Fats	8g	12%
of which Saturates	1g	4%
Proteins	8g	17%
Fibers	5g	21%

Nutrients Proportions

carbs 49%
sugars 8%
fats 19%
saturates 2%
proteins 19%
fibers 13%

White Beans Beetroot Hummus with Walnuts Preview

SAVE

INFO

30m

NUTRITION

175KCAL

This healthy hummus recipe is prepared with white beans, roasted beetroots, walnuts and a blend of tasty spices and it’s a great starter dish for dipping in with crispy bread and carrot sticks.

You can also prepare a bigger serving and have it for your next lunch as it’s a well-balanced meal.

In fact, hummus is a nutritious vegan dish that provides plant-based proteins and fibres thanks to the beans and it contains healthy fats thanks to the olive oil.

Moreover, using beetroots in the recipe makes this hummus a low-calorie and low GI dish and gives you a way to eat more vegetables. Beetroots are high in vitamin C and folate and help to lower blood pressure.

What's great bout hummus it's also that it's naturally dairy-free and gluten-free.

Cinnamon and cumin give this hummus a rich flavour while lemon zest adds a refreshing twist.

Unlike the classic hummus, this recipe is prepared without tahini but it’s still super creamy and delicious thanks to the blended beets.

Crunchy walnuts add a nutty flavour and are super nutritious as they provide magnesium and a plant-based source of omega-3.

Also, this easy hummus is made with no chickpeas but with white beans instead. You can use canned ones, but remember to drain and rinse them well.

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Raw Beetroots	180 g
Extra Virgin Olive Oil	1 tbsp
Canned White Beans	240 g
Lemon	0.5
Water	70 mL
Garlic Clove	1
Salt	0.5 tsp
Black Pepper	0.5 tsp
Cinnamon	0.5 tsp
Cumin	0.5 tsp
Fresh Parsley	10 g
Walnuts	25 g

step 1

Peel the raw beetroots and chop them into chunks.

In a non-stick baking tray, add the extra virgin olive oil and toss the beetroots (1).

Roast in the oven at 220°C (428°F) for 20 minutes flipping the beets halfway through cooking time to make them evenly crisp (2).

step 2

In the blender bowl, add white beans, roasted beetroots, lemon juice, water, and garlic.

Keep the lemon aside as you'll need it to grate the zest in the final step.

Season the beets and beans with salt, black pepper, cinnamon, and cumin.

Add 5 g of parsley and 15 g of walnuts (1).

Blitz all the ingredients until you have a smooth cream and, if needed, add a splash of water to the hummus (2).

step 3

Transfer the beetroot and walnut hummus into a serving dish and sprinkle with 10 g of chopped walnuts.

Garnish with grated lemon zest and 5 g of parsley leaves.

Enjoy this white beans hummus with warm pitta and crudités.

Foodacious Tips

For a faster recipe, you can skip roasting the beetroots and use the already cooked ones that are easily found at the supermarket.