Whipped Cottage Cheese Beet Hummus

There's something magical about peak beet season. Every summer, when the beets start piling up from the fields, I'm always looking for new ways to enjoy them beyond the usual roasted side dish or salad. This whipped cottage cheese beet hummus has quickly become my newest seasonal obsession—and I have a feeling it's about to become yours too.

This vibrant, creamy dip is everything I love about cooking with farm fresh ingredients. Sweet roasted beets are blended with protein-rich cottage cheese, hearty chickpeas, fresh lemon juice, and just enough garlic to create a silky smooth hummus that's as beautiful as it is delicious. The gorgeous ruby color makes it a total showstopper on any snack board, picnic table, or summer gathering.

Not only is this healthy beet hummus packed with flavor, it's loaded with nourishing ingredients. Roasted beets are rich in antioxidants, fiber, and nutrients that support healthy blood flow and cardiovascular health, while cottage cheese adds a satisfying boost of protein and beneficial probiotics. Together, they create a dip that's both incredibly wholesome and surprisingly filling.

If you've never been a huge fan of beets, don't let that stop you. Roasting mellows their earthy flavor and brings out their natural sweetness, while the creamy cottage cheese, nutty chickpeas, bright lemon, and subtle garlic create a perfectly balanced dip that even beet skeptics tend to love.

Whether you're shopping your local farmers market, harvesting from your garden, or opening up your weekly CSA box (hi Tumbleweeders!), this is one of those simple seasonal recipes that makes the most of fresh summer produce.

I hope you love this high-protein, nutrient-packed beet hummus as much as we do. It's become a staple in our kitchen for everything from afternoon snacks and veggie platters to sandwiches and grain bowls—and I can't wait for you to give it a try.

Whipped Cottage Cheese Beet Hummus

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8

Ingredients

  • 1 small to medium sized roasted beet, chopped

  • one 15 ounce jar chickpeas, rinsed

  • 1 cup low-fat cottage cheese

  • 1/4 cup tahini

  • 3 Tablespoons lemon juice

  • 2 cloves of garlic, finely chopped

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon unrefined salt

  • 1/4 teaspoon cumin

  • pinch of crushed red pepper flakes

  • 2 ice cubes

  • 2-3 Tablespoons cold water

  • fresh dill for topping

  • sesame seeds for topping

Preparation

  1. Pre-heat your oven to 400. Chop your beet into small chunks. Drizzle with olive oil and a healthy pinch of salt and pepper. Cook until fork tender, about 20 minutes. Remove from the oven and let the beets cool to room temperature.

  2. Add the roasted beet, chickpeas, cottage cheese, tahini, lemon juice, garlic, onion powder, salt, cumin and pepper flakes to a food processor. Blend until well incorporated. Add the ice cubes (this is an important step to get everything extra silky smooth!) And blend again until smooth. Add about 2-3 Tablespoons of water to thin the hummus as needed. Taste for seasonings and adjust.

  3. Top with fresh dill, sesame seeds and extra roasted beets

Notes

The hummus keeps for 10 days in the fridge

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