White Bean, Beet, and Kale “Hummus”

This protein-packed version of hummus is not only delicious but beautiful as well!

I’ve made this recipe for a few years now and never get over the bright purple color of this hummus. It is so much fun to plate! I’ve used this hummus on falafel plates, as a hummus plate with veggie sticks and chips, on sandwiches, wraps, and as an addition to avocado toast!

Adding kale is optional, but I like its added flavor and nutrients.

You can also change the amount of beets that you add to this recipe. I added 1/2 cup so the color is a dark beet-root red. However, you can add in less and make this hummus a bright magenta-pink color! I usually make this recipe when I have some left-over roasted beets and use however much I have left in the recipe.

Let’s talk seasoning. There is no replacement for fresh lemon in hummus. If you use store-bought lemon juice it will be way too acidic. Garlic, salt, pepper, and cumin are the most important seasonings in this recipe. However, I love to add in some sumac and some sweet or smoked paprika depending on my mood. The sumac adds a deeper lemony flavor. However, if you don’t have these items feel free to omit them.

If you purchase all items in Dec. of 2024 it will cost: $4.90

2 Great Northern Bean 15.5oz cans $0.89 each.

1 Lemon $0.79

1 beet $0.50 I buy beetroots at Natural Grocers as they are so much cheaper! But I also get them frequently from the food bank and that is where this beet came from.

Green Kale Bunch $1.79 You’ll only use half of that so this dish costs about $0.90

3 cloves garlic approx $0.15

3 Tbsp olive oil approx $0.78

If serving as a hummus plate I always add an extra drizzle of olive oil on top and some lemon zest for added flavor and a burst of color!

Recently I made a falafel plate with this hummus which turned out amazingly.

Print Recipe

White Bean, Beet, and Kale “Hummus”

Author: Savannah Anderson Cooking Method: Food Processor Cuisine: Dressings and Sauces Courses: Appetizer, Breakfast, Dinner, Lunch, Snacks

Difficulty: Beginner Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 10 Estimated Cost: $ 4.9 Calories: 1363

Ingredients

Scale

1/2x 1x 2x 3x

• 2 15.5oz cans great northern beans (white beans or cannellini beans work as well)

• ¹⁄₂ cup roasted beets (this amount of beet achieves a dark red beetroot color add less for a pink colored hummus)

• 4 stalks Kale (de-stemmed and cut into pieces)

• 3 cloves garlic (whole)

• 1 lemon zested and juiced (store bought lemon in a bottle is not a good substitute - lemon zest is an optional topping)

• 3 Tbsp olive oil (or oil of your preference)

• to taste salt

• to taste black pepper

• 2 tsp cumin

• ¹⁄₂ tsp sumac (optional)

• 1 tsp paprika (optional)

Instructions

1. Prepare Your Ingredients

   I usually use leftover roasted beets but if you don't have any leftover toss your beets in some olive oil and salt and pop in the oven at 350 for about 20 minutes or until tender.

   Drain and rinse your white beans well. 

   Destem your kale and cut into large pieces.

   Zest then juice 1 lemon.

   Gather 3 pieces of garlic, 3 Tbsp of olive oil, salt, pepper, 2tsp of cumin, as well as sumac and paprika if you're using it. 

1. Blending

   Add all ingredients to the food processor (except lemon zest) adding in the kale last. My food processor doesn't fit all of the kale in at first so I add in half first, pulse, then add in the rest. 

1. Blend on high for 5 minutes or until smooth. 

1. Top with lemon zest and an optional drizzle of olive oil.

2. Keeps in the fridge for 5 days. 

Keywords: hummus, beet, beetroot, beetroot hummus, kale, kale hummus, lemon, lemon hummus, white bean, great northern bean, cannellini bean, white bean hummus