By: Leah Golden, MS, RD
What’s better than a classic, healthy and delicious snack? An equally tasty twist on a reliable go-to favorite! This creamy cashew and beet hummus has all the bells & whistles of the classic hummus recipe, with a few tweaks. This recipe incorporates beautiful beets for a vibrant pink hue, along with some added vitamins and minerals. The cashews add a wonderful creaminess and healthy fat. I love expanding on classic dishes to incorporate more nutrients while maintaining a wonderful favor profile and likability.
If you enjoy the flavor of beets, or not so much, it won’t make much difference in this hummus recipe. The beets blend in well with garbanzo beans, adding a touch of sweetness, without overpowering the flavor.
Let’s take a closer look at the nutrition profile of beets and you’ll see why they’re so great. Beets contain antioxidants, including phytonutrients called betalains. These antioxidants may be protective against heart disease, cancer and diabetes. Betalain is also responsible for the vibrant color of red beets! How cool.
Are you loving this close-up of soaking cashews as much as me? 😊 Maybe it’s because the glass is so cute or the kitchen I was cooking in was #kitchengoals that I hope to achieve at some point in the near future. You may not be able to appreciate the beauty of the kitchen, because all you see are cashews, but trust me, it’s a winner, winner, kitchen dinner.
The soaked cashews in this recipe are a great alternative to tahini and add some creaminess to the dip. Cashews are full of minerals (like copper, manganese, magnesium and phosphorus), antioxidants and healthy fats. These are great nutrient additions and your body will thank you.
A delicious twist on the classic hummus recipe, give this recipe a try! It may look different and have a distinct taste profile, but contains all the yumminess of the original. Enjoy this at your next snack break or prepare it for your next “Game of Thrones” viewing party and call it ‘Hodor’s Hummus.’
Enjoy! ~ Leah
Creamy Cashew and Beet Hummus
What’s better than a classic, healthy and delicious snack?An equally tasty twist on a reliable go-to favorite! This creamy cashew and beet hummus has all the bells & whistles of the classic hummus recipe, with a few tweaks. This recipe incorporates beautiful beets for a vibrant pink hue and the cashews add a wonderful creaminess and healthy fat. You’ll love this twist of the go-to hummus recipe; maintaining a wonderful favor profile and likability.
Soak time: 4 hours (or more)
Prep time: 10 minutes
Total time: 4 hours, 10 minutes
Author: Leah Golden, MS, RD
Recipe type: Appetizer
- ½ raw cashews, soaked in water (for at least 8 hours or overnight)
- 1 can (15 oz) garbanzo beans, rinsed and drained
- ¾ cup red beets, steamed (or you can buy cooked)
- 2-3 garlic cloves, crushed
- 2 T olive oil
- Lemon juice, about ½ – ¾ large lemon
- Salt and pepper, to taste
- Italian parsley, chopped (optional, for garnish)
- Olive Oil (optional, to drizzle on for garnish)
- Start by soaking the raw, unsalted cashews. You’ll want to cover the cashews in water, leaving an inch of water above the cashews. Soak for a minimum of 4 hours or up to 12 hours overnight in the refrigerator.
- In a food processor or blender, combine soaked cashews, garbanzo beans, beets, garlic, olive oil and lemon juice. Blend till well combined and smooth.
- Sprinkle salt and pepper, blend. Taste and adjust as needed.
- Transfer hummus to nice bowl and garnish with parsley and olive oil. Serve with whole grain crackers and/or sliced cucumbers, bell peppers and carrots!
Note: Can be kept in a sealed container in the refrigerator for 4-5 days.