Cannellini Beet Hummus

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As I always say, Pretty food is the Best food! And this baby got 10/10 across the board!

 

I mean can we just stare for a second… How gorgeous is she!?! Almost to pretty to eat. Almost. The best part is that this beauty has got it all. Looks, taste, nutrition, easy-to-make, high protein, antioxidant-rich, & detoxifying. What more could you even ask for?

Basically, if this hummus was on Tinder I’d swipe right, go on a first date, pay for everything, make it exclusive, and wife her up within 3 months! You know what I mean?

Put this on your next brunch table and see how your guest swoon over that color & taste. This Beet Hummus pairs perfectly with crusty bread, crackers, veggies, on a sandwich, and in a wrap. Enjoy it for yourself or share with friends and family, either way you will be so satisfied!

 

Cannellini Beet Hummus

  • Servings: 16 oz
  • Difficulty: easy
  • Print

 

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Ingredients:

1 can Cannellini beans (or sub any white bean)

2 roasted beets

1/4 cup raw sunflower seeds

1/3 cup extra virgin olive oil

1 lemon

2 tsp sea salt

1 tsp pepper

1 tsp crushed garlic

Directions:
1. Wrap beets in aluminum foil and bake in the oven at 400 degrees for 45 minutes – 1 hour. Allow to cool, peel skin, set aside.
2. Drain & Rinse beans. Add to a food processor with all ingredients except beets. Pulse until smooth. Taste and add more seasonings if needed.
3. Add beets and blend again until they are completelyΒ smooth and incorporated.

Voila!

 

This would be served perfectly in my Beets Don’t Kale My Vibe SandwichΒ or this delicious bowl of goodness below…

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If you love hummus as much as I do check out some of my favorite hummus recipes here, here, and especially here.

Enjoy it Veganly much!

2 comments

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