White Bean and Beet Hummus

Mix things up a bit with this stunning magenta beet hummus! Sure to be a big hit at your next party. 

White Bean and Beet Hummus


  • One 29oz can cannellini beans, drained and rinsed very well
  • 3 small or 2 medium beets, boiled until tender- reserve the boiling liquid 
  • Juice of 1/2 lemon
  • 2 teaspoons cumin
  • 1-2 teaspoons salt, to taste
  • 1/4 cup olive oil
  • 3 tablespoons tahini 
  • 1 teaspoon garlic powder


  • Boil beets until tender. Peel and add to a food processor, along with the rinsed beans, cumin, salt, lemon juice, tahini and garlic powder.
  • Blend while streaming the olive oil in through the top of the food processor until you reach desired consistency. If needed, add a bit of the beet boiling liquid to loosen the hummus.
  • Spoon into medium bowl and serve with Jackson’s Honest chips of choice!

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!