This Za’atar Roasted Beet White Bean Hummus is the perfect way to include more nourishing beets in your diet! The beets are seasoned with za’atar seasoning and roasted with garlic then blended with tahini, lemon juice, and white beans for the most delicious dip to serve with crackers, chips or veggies!
Not only do I have the most gorgeous appetizer/snack dip to grace your table, but also a fun and delicious way to get more beets into your diet! I admit, I’m not a huge beet lover, but this Za’atar Roasted Beet White Bean Hummus might just turn me into one 😉
☆ Beets, roasted
☆ Great northern beans
☆ Za’atar seasoning
☆ Lemon juice
☆ Olive oil
☆ Salt + pepper
☆ Dairy-free cream cheese (if desired)
Most often hummus recipes use garbanzo beans, or otherwise known as chickpeas. In this hummus recipe, I’m using white beans, specifically great northern beans. I think any neutral bean would work well in this recipe, so if you can’t find great northern beans, feel free to swap them with chickpeas or another white bean.
The dairy-free cream cheese is optional, but does add a boost of creaminess to the hummus. You could also try dairy-free plain yogurt or just skip it altogether.
What is Za’atar Seasoning?!
Za’atar is a Middle Eastern spice mix typically consisting of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. You can buy za’atar already premade with all of the spices mixed together, or you can easily make your own at home. Za’atar is great sprinkled on bread, used in dips, meat or meat substitutes, vegetables, rice, potatoes, pasta, soups, dressings, and more!
How to Make This Beet Hummus
You’ll start by peeling and chopping the beets. You’ll want to use about 2 cups, approximately 2 large beets. You’ll add the beets to a baking sheet along with 2 peeled garlic cloves. Drizzle the beets and garlic with olive oil and sprinkle with za’atar seasoning and salt and roast in the oven for 20-25 minutes, until the beets are soft.
While the beets are roasting, drain and rinse the white beans and place them in the food processor along with the tahini, lemon juice, olive oil, za’atar, salt, and dairy-free cream cheese. The cream cheese is optional, but does allow this hummus to be extra creamy! You could also use dairy-free plain yogurt or coconut cream.
When the beets and garlic are done roasting, add them to the food processor with the other ingredients and then blend until very smooth. TIP: If you find that the hummus is too chunky and isn’t blending smoothly, add a few ice cubes to help it along! Serve with glute-free crackers, chips, and/or fresh veggies!
If you like unique hummus recipes, be sure to check out these other hummus recipes!
For a fun dessert hummus try this Funfetti Dessert Hummus!
And if you happen to have leftover beet hummus, try using the leftovers on my Beet Hummus Hash Brown Toasts! YUM 🙂
Let me know if you like enjoying beets this way, down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this healthy, plant-based, dairy-free hummus recipe! Tag me on Instagram, Facebook, or Pinterest!
- 2 medium beets, trimmed + peeled + chopped (about 2 cups)
- 2 large garlic cloves, peeled
- 1 tablespoon Olive Oil
- 1 tablespoon Za’atar seasoning
- 1 teaspoon salt
- 1 can great northern beans, drained
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 2 tablespoons Olive Oil
- 1/2 teaspoon Za’atar seasoning
- 1 teaspoon salt
- 2 tablespoons dairy-free cream cheese (optional for creamier hummus)
- Preheat the oven to 425 degrees F. Trim, peel and chop the beets and place them on a baking sheet along with 2 cloves of peeled garlic. Drizzle with 1 tablespoon of olive oil and sprinkle with 1 tablespoon za’atar and 1 teaspoon salt. Roast for 20-25 minutes until the beets are soft.
- Add the beans, tahini, lemon juice, 2 tablespoons of olive oil, za’atar, salt, and dairy-free cream cheese (if using) to a food processor and blend until smooth and creamy. Garnish with fresh cilantro (optional), za’atar, and a drizzle of olive oil! Serve with chips, crackers and/or fresh veggies. Keep any leftover hummus stored in the fridge in an airtight container for up to a week.
TIP: If you find that the hummus is too chunky and isn't blending smoothly, add a few ice cubes to help it along!