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Hummus is a staple of a lot of vegan diets – it provides protein (including that sneaky amino acid lysine!), fiber, lots of minerals and is really, really tasty. For some reason, I’ve really been craving beets lately, and so this low carb vegan beet hummus was born!
For this recipe, I played around with my vegan keto lupini bean hummus recipe that’s in my cookbook. It’s super easy to throw together and doesn’t really require too many ingredients. Too make this springtime dip/spread, you really just need the following:
- Olive oil
- Lupini Beans
That’s it! The beans are already pretty salty, so no need to add salt. You can dress up the recipe with a little more seasoning (I recommend ginger or garlic), but the base is delicious on its own! I like to garnish this with lemon zest and serve it with some sprouts or microgreens, for even more springtime flair and nutrition. Like all recipes on this site, this low carb hummus is vegan and gluten-free, and it just so happens to be soy-free, nut-free, peanut-free and coconut-free as well!
Where Do I Buy Lupini Beans?
I get this question a lot, so I figured I’d answer it here pre-emptively for all of you! The answer is not super exciting: I just find lupini beans in the regular grocery stores in my area. It’s not with the beans, but is instead in any of the following areas: Latin American foods, Kosher foods, Italian and Mediterranean foods. They’re typically sold brined in jars, so you may miss them if you’re looking for cans! The brand I tend to buy the most is Levant, and is found in the Kosher section of several local grocery stores. Pastene is another brand I see around a lot, and is with the rest of the Italian imports. You can also buy them online! Both Amazon and Thrive Market sell the Brami brand, though they are much, much cheaper to buy in jars in stores. For reference, The Levant beans are $2.50 (USD) for 600g (21.4oz) of lupins.
Notes on Making Low Carb Vegan Beet Hummus
- This recipe requires a good blender or food processor. I use my Vitamix for this (in the 32oz container), and it worked great, but there are plenty of high-powered blenders that will also do the trick.
- You can use either cooked or raw beets for this, but the cooked ones blend up so much easier!
- You do not need to remove the skin from the lupini beans! It will get pulverized by the food processor/blender.
- If you want this even more lemony, zest both lemons and mix in the zest of the first one with the hummus before garnishing with the second.
- For some added flavor, you could blend in either 2 garlic cloves or 1 tsp of fresh grated ginger. Both give a nice extra kick!
- If this mixture doesn’t seem to want to get smooth, blend in additional water, 1 tbsp at a time, until the desired consistency is reached.
- While I strive to provide accurate nutritional information, certain varieties and brands of ingredients may have differing nutritional values, so your calculations may vary.
This bright and lemony low carb vegan beet hummus makes for the perfect spring dip or spread.
- 1 1/2 cups (250g) lupini beans (weight is for beans only, after being drained)
- 1/4 cup (60ml) olive oil
- 1/4 cup (64g) tahini
- 2 oz (56g) cooked or raw beets
- Juice of two lemons (6 tbsp, 90ml)
- Zest of one lemon for garnish
- 2 cloves of garlic OR 1 tsp fresh grated ginger
- Blend all ingredients together except for lemon zest in either a food processor or blender. If it's still too thick, just add a touch more water until the desired consistency is reached.