(vegan, gluten free, nut free, vegetarian, dairy free, soy free, peanut free)
This beet lentil hummus is a new favourite recipe of mine! You can use it as a dip with some crackers and veggies, or spread it on sandwiches and wraps. It’s pretty similar to traditional hummus – the only difference is that it adds in some beets (which give it that bright pink colour) and uses lentils instead of chickpeas. If you’re looking for a way to amp up your hummus game, this is it!
Ingredients you’ll need for this Beet Lentil Hummus:
- canned lentils
- olive oil
- lemon juice
- ground black pepper
You can boil or roast the beets
Cooking the beets is the most time-consuming part of this recipe. Boiling and roasting both give great flavour, so choose whichever method you’d like! I have instructions for both in the recipe.
Use a small blender or food processor
The consistency of this beet and lentil hummus is pretty thick, so you may need to assist your blender by scraping the sides as you blend. The goal is to get a smooth consistency, but some chunks here and there can add some nice texture – so don’t worry if you’re unable to get it completely pureed!
Use it as a dip or spread
There are so many uses for hummus, and this beet lentil hummus is no exception. I have used it as a dip for carrots and cucumbers, had it on bagels, in wraps and sandwiches, and even made hummus flatbread/pizza with it (similar to my Vegetarian Hummus & Arugula Pizza)!
Other recipes you may enjoy:
Beet Lentil Hummus
- Total Time: 60 mins
- Diet: Vegan
Great as a dip or in sandwiches and wraps!
- 1/2 cup beets (~1 medium-sized beet*), washed
- 1 540mL 19 fl oz can lentils (~2 cups), drained & rinsed
- 2 tbsp olive oil
- 1 clove (1 tsp) garlic
- 1 tbsp + 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp ground black pepper
You can either roast or boil the beets for this recipe.
- To roast the beets (recipe from thekitchn.com): Heat oven to 400F. Wrap beets in aluminum foil and place on a rimmed baking sheet. Roast for 50-60 minutes (checking on them every 20 minutes or so), until you can easily slide a skewer/fork to the centre of the beet. Let them cool before removing the skin. If the skin doesn’t peel off easily, then the beets may need to be cooked for longer.
- To boil the beets: Peel and chop beets into bite-sized pieces. Place chopped beets into a medium pot filled with cold salted water (1/2 tsp salt). Ensure the water level is around 1 inch higher than the beets. Bring to a boil over high heat, then lower the temperature, cover the pot, and cook until the beets are fork tender (check them with a fork every 10 mins) and have the texture of a cooked carrot. The fork should easily pierce through, but the beets should still hold their shape and not be mushy.
- Place cooked beets, lentils, olive oil, garlic, lemon juice, salt, and pepper in a small blender or food processor. Blend until smooth, scraping the sides between blends.
- Store in a sealed airtight container in the fridge for 4-5 days.
*If you’re roasting the beets, keep in mind that smaller beets will cook faster than larger ones.
Roasted beet recipe is from https://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827#post-recipe-11049
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Hummus