Ultra-Creamy Golden Beet Hummus: Your New Favorite Healthy Dip

Delight your senses with this exceptionally smooth and creamy golden beet hummus. The unique addition of golden beets not only imparts a subtle, sweet, and earthy flavor but also contributes an unparalleled silkiness that’s difficult to achieve with beans alone. This beloved dip is taken to the next level with a special blending technique, ensuring every spoonful is a luxurious experience. It’s the perfect vibrant appetizer or healthy snack to brighten any table. If you’re eager to get started, you can skip directly to the recipe.

Embrace the Call of the Water: A Journey of Freedom and Flavor

“The sea, once it casts its spell, holds one in its net of wonder forever.” ~Jacques Cousteau

While the ocean certainly captivates, for me, the magic of lakes holds an equally powerful allure. There’s something profoundly liberating about being on the water, whether it’s the vast expanse of the sea or the serene charm of a freshwater lake. It’s a feeling that resonates deep within my soul, a sense of thrill and absolute freedom that washes over me.

My connection to boats began early. Growing up amidst river boats and motorboats, I learned to cherish the exhilaration of skimming across the waves. In those moments, all worries seem to melt away, scattered by the sparkling water. It’s a sweet escape, a “bye bye worries” feeling that rejuvenates the spirit. And then there’s the incomparable sensation of weightlessness, lying gently rocked by the water, gazing up at the endless blue sky. It’s a moment of profound introspection, understanding our small place in the grand universe, and how fleeting our everyday cares truly are. For a precious while, you can truly forget it all, imagining yourself sailing into the unknown, towards a bright, boundless future. The possibilities are as endless as the horizon.

Sailing Adventures: Recharging the Soul

This year, I was fortunate enough to get my sailing fix once again – that much-needed dose of “boat-in-the-water, breeze-in-my-face.” Earlier in the summer, Raymond and I embarked on a thrilling journey across the waves with our wonderful friends. (Have I mentioned how incredibly lucky we are to have friends who own a magnificent sailboat?)

We hit a glorious day, blessed with perfect wind. Flying across the water under full sail, with the boat heeling so dramatically that I could feel the delicious spray on my face and touch the cool water with my fingertips, was an absolutely thrilling and soul-cleansing ride. It felt as though the wind was blowing the cobwebs out of my mind, creating space for fresh, beautiful thoughts and renewed perspectives.

Just last week, the opportunity arose again for our annual girls’ night sleepover on the boat. Sabine, ever the brave friend, once again decided she could endure my snoring for a night! Packing my cooler with an array of delicious snacks and my trusty sleeping bag always evokes the exciting feeling of heading off to a grown-up summer camp, brimming with anticipation for adventure.

A Kayaking Misadventure and a Delicious Discovery

Adventure certainly called my name this time, perhaps a little too loudly. Sabine and I set off on a kayak trip, eager to explore the charming little tributary we had discovered and paddled into last year. The promise of hidden natural beauty spurred us on.

We paddled deep into the reeds, venturing further up the narrow creek. It felt like we had entered an entirely different world, far removed from the expansive lake and the familiar land, enveloped by nature’s quiet embrace.

However, as I continued paddling, I began to experience increasing difficulty steering my kayak. It stubbornly insisted on going in circles, forcing me to compensate by paddling strenuously on one side to regain a straight course, only for it to pirouette in the opposite direction shortly after. This cantankerous vessel was becoming quite the challenge! Beneath my breath, a few not-so-ladylike expletives might have escaped. The effort mounted, my previously injured shoulder started to ache, and all I yearned for was to return to the blessed dock.

With considerable exertion and a few more choice words, I finally coaxed my wayward kayak back to the dock. It was then that a dreadful thought struck me: “Uh-oh.” The surface of the dock sat about two feet above the water level. The daunting task was to hoist myself out of the kayak and onto the boards without capsizing the incredibly light and unstable craft. My trembling shoulders felt utterly devoid of the strength required to pull my entire body weight upwards.

Well, you can probably picture what unfolded next…

Indeed. More muttered curses accompanied the kayak’s frantic wobbling – first this way, then that way – until it performed an abrupt nose dive, rapidly filling with water. In a desperate scramble, I flung my camera onto the safety of the dock. I tried with all my might to stay upright and keep my leather slip-on sandals (oh, what a brilliant footwear choice!) on my feet, all while futilely attempting to heave myself onto the boards. It was to no avail. The kayak sank, and I found myself submerged up to my armpits. Mercifully, a kind fellow was tending his boat nearby, and Sabine quickly called for help. Between the two of them, they managed to drag, pull, and flop me unceremoniously onto the dock, where I lay ignominiously – a streaming, water-logged, red-sweatered whale. Thankfully, there are no photos to document that particular aquatic escapade.

After a much-needed drying off and a change into fresh clothes, it was pure heaven to sit on the boat, a refreshing drink in hand, nibbling on delicious appetizers while watching the spectacular sunset. Reflecting on my aquatic mishap, I realized my problem likely stemmed from forgetting to brace my feet against the footrests in the kayak (a common oversight when I’m thinking of canoeing), or perhaps I was applying uneven pressure to the kayak’s floor, causing it to spin. Either that, or my kayak was indeed possessed!

Enough water for one day!

Savoring the Flavors: Golden Beet Hummus & Lakeside Delights

It was definitely time for those much-anticipated nibbles. We feasted on an exquisite spread: smoked salmon accompanied by a zesty horseradish cream cheese and delicate mini buckwheat blintzes, plump olives, and, of course, this amazingly creamy golden beet hummus served with an assortment of crisp veggies. I even cleverly cut a raw golden beet into sticks to add to the dipping platter – a truly delicious and vibrant addition!

Hummus is a household favorite, and while countless tubs line grocery store shelves, nothing truly compares to the fresh, vibrant taste of homemade. This particular recipe, featuring cannellini beans and beautiful golden or yellow beets, elevates the dip to a whole new level of lusciously silky smoothness. These exceptional beets, sourced from Peas on Earth organic farm at the Strathcona Farmers Market, transformed my homemade hummus from ordinary to truly extraordinary.

* * * * *

Kitchen Frau Notes for Perfect Hummus: Tips for the Best Golden Beet Dip

This golden beet hummus is not only delicious but also incredibly practical to prepare and store. Hummus freezes beautifully, making it an excellent candidate for meal prep. I often like to enjoy half of a fresh batch immediately and then freeze the remainder in a small, freezer-safe container. This ensures I always have a healthy, homemade dip ready for a quick snack or last-minute appetizer.

Flavor development is key with hummus. You’ll find that the hummus mellows significantly after the first day. So, if you find the garlic flavor a bit too assertive when it’s freshly made, simply wait a day; the flavors will meld beautifully. Conversely, if your hummus seems to have lost some of its vibrant “oomph” on the second or third day, a fresh squeeze of lemon juice can work wonders, instantly brightening and re-invigorating the taste.

For that extra smooth and creamy texture, a little trick makes all the difference: start by combining the lemon juice, olive oil, and tahini in your food processor and blend them together first. This initial step helps these ingredients emulsify properly, creating a creamy base before you even add the main components. This foundational creaminess significantly contributes to the overall luxurious texture of the finished dip, making it irresistibly smooth.

*To achieve perfectly cooked beets, begin by trimming off their tops and thoroughly scrubbing them clean. Place the beets in a large saucepan and cover them generously with water. Bring the water to a boil, then reduce the heat to a simmer and cover the saucepan. Allow the beets to simmer until they are tender when pierced with a fork. This cooking time can vary quite a bit, typically ranging from a half hour to a full hour, depending on the size and freshness of your beets. Once cooked, drain the beets. For easy peeling, set a colander in the sink under cold running water. Hold each cooked beet under the stream and gently rub off the skins with your fingers; the colander will efficiently catch all the peelings. Alternatively, for a deeper flavor profile, you can roast the beets. Wrap them in tin foil and roast them in the oven at 400°F (200°C) until tender. Once cooled slightly, the skins can be easily removed with a paring knife.

White Bean and Golden Beet Hummus Recipe

This recipe yields about 2½ cups of incredibly flavorful hummus, perfect for sharing or savoring over several days. Its vibrant color and rich taste will make it a standout on any platter.

Ingredients:

• 1 can (14oz/398ml) cannellini beans or white kidney beans (or 1½ cups cooked beans)
• ⅓ cup (80ml) tahini paste
• juice of one large lemon (approximately 3 tablespoons)
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large clove garlic (or 2 small cloves), peeled
• ¾ teaspoon salt
• ¼ teaspoon ground cumin
• Pinch of cayenne pepper (optional, for a subtle kick)
• 1½ cups diced, cooked yellow/golden beets* (approximately 220gms), typically 2 – 3 medium-sized beets

Instructions:

1. Begin by setting the cannellini beans aside in a sieve to drain thoroughly. There’s no need to rinse them, as the residual liquid can add to the hummus’s flavor and texture.
2. In the bowl of your food processor, combine the tahini paste, fresh lemon juice, olive oil, garlic clove(s), salt, ground cumin, and the pinch of cayenne pepper (if using).
3. Process these ingredients until they form a smooth, creamy, and emulsified mixture. This initial step is crucial for achieving that signature velvety texture in your hummus.
4. Add the drained cannellini beans and the diced, cooked golden beets to the food processor.
5. Continue to whiz the mixture until it becomes exceptionally smooth and creamy. This may take several minutes, so be patient and scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
6. To serve, transfer the hummus to a serving bowl. For an appealing finish, drizzle lightly with a bit of extra olive oil and sprinkle with a dash of paprika or additional cayenne pepper, if desired.
7. Serve this delightful golden beet hummus with an assortment of raw vegetables (carrot sticks, cucumber slices, bell pepper strips, or even raw golden beet sticks!), crispy crackers, or warm pita bread pieces for dipping.
8. This hummus freezes exceptionally well, making it a great option for future enjoyment.

Variation: For a strikingly vibrant dip, substitute red beets for the golden beets. This will yield a beautiful, brilliant magenta-coloured beet hummus, equally delicious and visually stunning!

Guten Appetit!

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