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Simple Spoonfuls

July 4, 2020 · 6 Comments

Lemon Beet Hummus

Sauces & Dips· Snacks

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Having healthy snacks prepped and ready to go in the fridge is our family’s key to making healthy choices. Every week, I’ll meal prep containers of fresh cut veggies, pita bread, and a flavorful dip to grab on the fly so we don’t find ourselves reaching for fast food. This lemon beet hummus is a favorite in our house because it is so vibrant and colorful with a zippy lemon flavor. Even the self proclaimed beet haters love it!

lemon beet hummus in a bowl with garnishes on top

How to make beet hummus in under 5 minutes

I love a good dip that I can whip together in 5 minutes or less. Sometimes, that means taking advantage of a few shortcuts. In this case, I utilize beets that are already steamed and peeled. Could you do this yourself? Of course! Does it take forever and leave your kitchen looking like a crime scene? Yup! It’s well worth it in my opinion and Trader Joe’s has a great option that’s still affordable.

package of steamed and peeled baby beets

How to make the smoothest hummus ever

One key to making impossibly smooth hummus is to try and remove as many garbanzo bean skins as possible. It’s time consuming but worth spending an extra minute to do so! After I rinse and drain the garbanzo beans in a strainer, I’ll rub my hand over the top to loosen up their skins. Then it’s just a matter of picking them out. You don’t have to obsess over it, but you will notice a big difference in the texture if the end result.

If you really want to go the extra mile, you can soak and cook the garbanzo beans yourself, for the ultimate in flavor and texture. But then, it’s not really a quick and easy 5 minute beet dip anymore.

garbanzo beans in a colander

Other than that, it’s just a matter of letting the food processor do the work for you! You can also use a blender, but depending on how powerful it is, you may need to add a little water to get it to blend thoroughly.

For extra flavor, I add not only the juice of a lemon, but also the zest. A little fresh parsley adds an herbaceous touch, raw garlic brings some spicy zing, cumin adds an undertone of smokiness, and tahini lends a nutty flavor and smooth texture that can’t be “beet”.

ingredients for lemon beet hummus in a food processor

Meal Prepping This Beet Dip

How often do you find yourself rushing around during your day, without a plan for food, and thinking to yourself “What I wouldn’t give for a healthy drive through option right now!” I know I’m not the only one. My go-to is Starbucks since they have those little snack packs with things like hummus, chicken and veggies, or hardboiled eggs, crackers and apple slices. Those suckers get expensive though!

I decided I could easily make my own version. Not only does it save me TONS of money, but this way I could customize with the veggies that my family loves. And what do you know, what I had prepped this week was gobbled up in 24 hours!

It’s amazing how much of a difference it makes when you have fresh veggies available at your fingertips. For my family, the trick to eating healthy really is just putting those prepped fruit and veggies at the forefront so we don’t default to grabbing chips or something processed. If I put a platter of this lemon beet hummus out on the counter with a variety of dippers, it’ll be gone in half an hour!

Tupperware with sliced veggies and pita bread with lemon beet hummus on the side

other ways to enjoy your hummus

You don’t have to be a meal prepping fanatic like me to get the most out of this hummus. Here are some of my favorite ways to enjoy it:

  • As a spread inside of a tortilla wrap filled with romaine, shredded carrots, chicken, cucumber and sprouts
  • As a spread on your veggie burger bun
  • Inside a pita pocked stuffed with falafel
  • Thinned out with water and drizzled on top of a buddha bowl
platter of fresh cut veggies and a bowl of lemon beet hummus

Ingredients and substitutions

  • BEETS-I buy pre-steamed and peeled packaged beets that are vacuum packed. These are NOT the same as the kind in the can which have a metallic taste and can have a mushy texture. Avoid pickled beets too, those are not interchangeable! One substitution I have found is using ground beet powder that I find at the health food store. The color is pure magic and it doesn’t have as strong of an earthy beet flavor. Much less messy too!
  • TAHINI-Tahini is made from ground sesame seeds and is a one of a kind flavor. I wouldn’t substitute with a nut butter as those flavors would overwhelm the hummus. If you don’t have it or can’t find it, you can just omit.
  • LEMON-I use the zest AND the juice because it adds even more lemon flavor and tang to offset the creamy hummus.
  • PARSLEY-If you don’t have parsley, I would substitute another delicate herb such as dill but you can also just leave it out. It just adds a hint of herb flavor.
  • CUMIN-A little goes a long way so I only add a little in this recipe. It’s slightly bittersweet with undertones of earthy and nuttiness. If you don’t have it on hand you can omit.
  • GARLIC-I add two cloves and it adds a noticeable spiciness to the recipe. If you don’t want to actually taste the garlic, or have garlic breath after, I’d recommend scaling back to one clove or substituting a little garlic powder instead.
  • GARNISH-I top it off with a glug of extra virgin olive oil, Trader Joe’s Everything But the Bagel Seasoning and some crushed pistachios. Other favorites are hemp hearts, chia seeds, puffed quinoa, pine nuts, and sesame seeds.
food processor with blended lemon beet hummus

Lemon Beet Hummus

This beet hummus is a show stopper with its vibrant pink color! Lemon and garlic mellow out the earthy beets to give it a complex flavor while tahini and chickpeas make this dip impossibly smooth. It's a must to have on hand for healthy snacking!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Course Sauce
Servings 2 cups

Equipment

  • food processor

Ingredients
  

  • 8 oz steamed and peeled beets
  • 1 12oz can garbanzo beans
  • 1/4 cup tahini
  • 1 whole large lemon, zested and juiced
  • 2 cloves garlic, peeled
  • 2 tbsp fresh parsley
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/4 cup extra virgin olive oil

Instructions
 

  • In a colander, rinse and drain the garbanzo beans thoroughly. Rub your hands over them to loosen up their skins and remove as many as possible for a smooth texture.
  • In a food processor, add the beets, rinsed garbanzo beans, tahini, lemon zest and juice, parsley, garlic, cumin, and salt. Pulse until combined.
  • With the motor running, slowly drizzle in the olive oil until very smooth and uniform in color, about 1 minute.

Notes

-Using pre-steamed and peeled beets will save you so much time!  Just look for the fresh vacuum sealed kind that are refrigerated in the produce section and not the kind in a can.
-If you don’t have a food processor, you can also use a blender but you may need to add a little water to get it to blend properly.
Keyword hummus, chickpeas, vegan, vegetarian, dip, snack
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Chloe says

    July 4, 2020 at 11:28 pm

    This looks fabulous! A great twist on a classic!

    Reply
    • Katie Clack says

      July 4, 2020 at 11:46 pm

      Thanks Chloe I hope you give it a try sometime!

      Reply
  2. Mariana says

    July 5, 2020 at 6:52 am

    5 stars
    Such a perfect hummus recipe! Looks delicious and I love the idea of doing it as meal prep 😊 loving all your recipes!

    Reply
    • Katie Clack says

      July 5, 2020 at 6:11 pm

      You’re the best Mariana!

      Reply
  3. Victoria says

    July 6, 2020 at 8:24 pm

    Can’t wait to make this! Looks absolutely delicious 😋

    Reply
    • Katie Clack says

      July 6, 2020 at 9:44 pm

      Thanks Victoria! Let me know if you try it!

      Reply

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simple_spoonfuls

#ad I wanted to share my entry for the #beginwith #ad  I wanted to share my entry for the #beginwithjuice contest to create a recipe that uses 100% fruit juice. I’m SO proud of how yummy this cast iron blood orange chicken turned out! 🍊🍗

The blood orange juice,  chicken stock and caramelized red onions reduce down to a luxurious sauce that is delicious served over a bed of fluffy couscous.

This chicken is the perfect date night or entertaining recipe thanks to the gorgeous pink blood oranges. 🍊

Drop me a comment if you’d like the full recipe so you too can wow your family and friends! 💫

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I’m thinking about making this luscious red pepp I’m thinking about making this luscious red pepper pesto pasta for dinner tonight! The sauce is a spin on romesco in the most delicious way. 🍝

The feta, tomato and kalamata olives take it to the next level! But the best part is that the sauce is so versatile for other uses like as the base of a pizza, as a spread inside a wrap or burger bun, or drizzled over a roasted chicken breast. 🍕🍔🍗And it only takes five minutes to blitz it up in a food processor! 💪

What are y’all whipping up for dinner tonight?

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You know that lonely bag of Costco cauliflower ric You know that lonely bag of Costco cauliflower rice sitting in your freezer?  Look how beautifully it transforms with a super easy cooking method my personal chef friend @skusnic taught me!  There’s no defrosting, no squeezing out excess water, no babysitting on the stovetop.  Instead, you let the broiler do the work for you! 

The high heat dries out the riced cauliflower so it gets toasty instead of soggy.  Once it’s at your desired level of golden brown, pull it out and dress it up with whatever flavors you have on hand.

I like to make mine into a keto-friendly, gluten-free rice pilaf with toasty pinenuts, garlic and parsley, finished with a shower of Parmesan. Yummm!  Video to come soon!

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I can’t tell you how excited I am to share this I can’t tell you how excited I am to share this dish with you! I was inspired by my friend Elena from @mamamiamangia__  and her beautiful Italian creations! 🇮🇹 

I’m not exactly sure what to name this recipe but it’s basically garlicky shrimp with white beans, sundried tomatoes and arugula. 🍤🍅🥬The flavor is amplified with lots of bright lemon zest and herby parsley. 🍋 A generous pinch of red pepper flakes brings just the right amount of heat without being spicy.  Best of all it’s gluten free and low carb.  It was so good we ate the leftovers tossed with linguine for dinner! Follow along in my stories to see it all come together!

I know I say this about all my recipes but you really should save this bad boy!  Not only does it taste like a million bucks, it looks like it too, and luckily its incredibly simple to make!

Mediterranean Shrimp and White Bean Arugula Salad

Half pound peeled and deveined shrimp (defrosted frozen is fine)
1/3 cup sundried toms, sliced
4 garlic cloves, minced
3 tbsp parsley, chopped 
Half can cannelini beans
 1 large lemon, zested and juiced
Pinch of Red pepper flakes
Sea salt and black pepper
2 tbsp Olive oil
Arugula

Heat 2 tbsp olive oil in a non stick sauté pan over medium heat.  Add peeled and deveined shrimp and sprinkle lightly with sea salt and black pepper. Add the four cloves of minced garlic. After about 1-2 minutes flip the shrimp once they’ve turned pink on the bottom.  Then add the beans, sundried tomatoes, lemon zest and juice and red pepper flakes. Cook 1-2 more minutes until shrimp is fully cooked and then remove from the heat.  Add the fresh parsley and toss well. In a big bowl, lightly dress fresh arugula with extra virgin olive oil, sea salt and pepper.  Spoon shrimp mixture over the top and garnish with extra lemon! 

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Happy New Year everyone! 🥂I love seeing my top Happy New Year everyone! 🥂I love seeing my top 9 because to me it represents taking the first steps towards making my dreams come true.  I’m so proud of myself for putting my work out there despite the fact that I’m not at the level I want to be yet and I’m constantly fighting off the perfectionist little voice in my head.  Anyone else hear that voice?🙉

I love seeing the rainbow of color injected into my creations and it just makes me so.damn.happy. 🌈  I can’t wait to make 2021 MY year and to stop dreaming and start DOING! 💪🤘 I know it’s going to be a great year for you too!

I’m so thankful for each and everyone of you and I’m excited to show up for you every day! ❤️

Xoxo
Katie

#topnine2020 #topnine #topposts #foodblogger #foodbloggers #eattherainbow🌈 #eattherainbow #eatwithyoureyes #feastonthis #foodphotographyandstyling #foodphotography📷 #myrecipes #eatrealfood #jerf #simplespoonfuls #healthyrecipes #mealprepideas #buddhabowls
*Honey Coconut Chia Pudding with Blood Orange and *Honey Coconut Chia Pudding with Blood Orange and Pomegranate*

I was today years old when I discovered my love of chia pudding! 🙌 I’ve given it a few chances over the years but could never get the consistency just right and I couldn’t understand what all the fuss was about.  But I’m a sucker for a meal prep breakfast and was determined to figure this one out. 

Thankfully a fellow personal chef and longtime friend of mine @skusnic let me in on the secret of her ratios.  I still managed to botch her recipe because I can’t be bothered to follow a recipe to save my life (this is why I’m not a baker!) but it turned out fantastic nonetheless. 

I love how the bright winter citrus and tart pom seeds cut through the richness of the coconut. 🍊🥥And the honey adds just the right amount of sweetness to make you want to devour the whole batch! 🍯

🛑Make sure you hit the SAVE 👆🏻 button on this one!  I can’t wait to see how you customize it with your favorite flavors!

*Honey Coconut Chia Pudding with Blood Orange and Pomegranate*
2/3 can of coconut milk 
1/2 cup of milk of your choice (I used skim bc it’s what I had)
1/2 tsp vanilla extract
1/4 cup chia seeds
1.5 tbsp honey or maple syrup
Pomegranate arils
Blood orange segments
Hemp hearts or flax seeds 

Combine coconut milk, milk, vanilla and chia seeds and mix well. Cover and refrigerate for at least six hours or over night.  Stir in honey and top with pomegranate seeds and orange segments. Top with hemp hearts or flax seeds (optional)

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Wishing you all the merriest Christmas! I’m so Wishing you all the merriest Christmas!  I’m so thankful for each and every one of you, especially this year.  During a time when we can’t be close to our loved ones, it makes me appreciate the connections I’ve made on here that much more!❤️❤️❤️ Love and joy to you all! 

Xoxo,
Katie
I don’t know about y’all but in our family, Ch I don’t know about y’all but in our family, Christmas breakfast is just as important as Christmas dinner!  Traditionally I make a strata because I can prep it all the night before and just pop it into the oven in the morning!  That way, I can enjoy our Christmas morning stress-free without fussing in the kitchen.

I’ve been making this bagels and lox strata for years and the flavor is out of this world!  Safe to say, it’s a family tradition.  I love using everything bagels for the extra flavor they bring to the table. Plus, you can’t go wrong with the flavors of smoked salmon, capers, and cream cheese. 

I throw a little spinach in the mix to amp up the green color and finish it off with fresh dill or chives for some extra herby goodness.  I think Chrissy Teigen has a similar recipe but this is my spin on things.

Everything Bagels and Lox Breakfast Strata
3 day old bagels cut into 3/4” cubes
5 eggs
1 3/4 cup whole milk
1/4 cup grated parmesan
1 tsp dijon mustard
3/4 tsp kosher salt
1/2 tsp pepper
1 small shallot, minced
2 tbsp capers
6 oz smoked salmon or lox
2 cups spinach, torn
4 oz cream cheese
EBTB seasoning
Fresh dill

Combine the eggs, milk, parmesan, dijon, salt, pepper, shallot and dijon and mix until smooth.  Grease a medium sized casserole dish, scatter the bagel pieces around the dish and pour the egg mixture over the top.  Scatter the spinach pieces, lox, and capers and gently stir into the bagel and egg mix. Top with dollops of cream cheese and additional everything but the bagel seasoning.

Cover and place in the fridge for at least two hours, or ideally overnight. 
Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean, like a cake, and not with raw eggs.

Top with the fresh dill and serve!

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