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Developed by Jack Achenbach, RDN, LD

Cannellini Bean & Beet Hummus

I wanted some hummus but I wanted to make it pretty as well. What more can I say? The beets do alter the flavor creating for a much sweeter hummus than you or I could have expected. None-the-less, it's just as good! I can't wait to trying swapping out the beets for other color enhancing ingredients such as peas, squash, turmeric, or maybe even squid ink! So break out those food processors and start  a-grindin'!

Servings: 12

Level: Easy

Prep Time: 10 minutes


Medium beets, peeled

Olive oil

Cannellini beans

Garlic cloves



White pepper

2 E.

1/2 c.

2 c.

3 E.

2 T.

1/4 t.

1/8 t.


Drizzle beets with a little olive oil then wrap in foil. Roast at 425F until fork tender.

Using a blender, combine all ingredients and blend until smooth.


To Serve:

Serve with carrot sticks or my personal favorite, pita chips!


Cooking note:

Don't rush the beets. Undercooked beets will leave lumps in your hummus.


Storage Instructions:

Store in the refrigerator in an airtight container.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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