Summer Style Healthy Hummus

Summer Style Healthy Hummus

by Andréanne Martin, Registered Dietitian

We all appreciates simplicity when it comes to summer cooking. What’s even better is when a simple recipe also provides optimal nutrients.

Well, get your food processor out of the cabinet because once your loved ones taste this beet hummus, everyone will be asking you to make this recipe all the time; it’s sure to satisfy even the pickiest of eaters.

This beet hummus won’t just appeal to the taste buds. The oligosaccharides in this hummus will be a treat for your digestive tract, as well. This prebiotic fibre will nourish your commensal bacteria community, which works to support your well-being.

Gut bacteria live in what is called the intestinal microbiome. When there's enough of these microorganisms, they stimulate the intestine’s cells to produce more mucous and secrete antimicrobial molecules, which help boost the immune system.

These good bacteria also produce metabolites, substances the body needs for many biochemical reactions. For example, B vitamins are produced this way. These micronutrients are also essential for building neurotransmitters (chemical messengers that transmit information from one neuron to another in the brain).

The recipe below contains oligosaccharides (in the beets, garlic, onions and beans) and also provides an optimal dose of probiotic bacteria from the Bio-K+. It gives the hummus a creamier texture, as well. When the bacterial strains added to this recipe pass into your intestine, they will work together with your own bacteria to give them a boost as they do work that’s essential to your health.

Combining prebiotics and probiotics stimulates the growth of good bacteria, which reduces the proliferation of bad bacteria. These are the pathogens that cause proinflammatory metabolite production.

This hummus is perfect for keeping your digestive tract healthy all summer long!

Bon appétit!



Preparation time: 15-20 minutes

Servings: Around 2 cups



1 red beet, cooked

1 540 ml (19 oz) can of white kidney (cannellini) beans, rinsed and drained

1 bottle of Bio-K+ Original

30 ml (2 T) olive oil

1 garlic clove, crushed

65 ml (1/4 cup) tahini paste (sesame seed butter)

Zest and juice from 1 lemon

10 ml (2 t) onion powder



Add beet, beans, garlic, tahini, lemon zest and juice to food processor and mix until smooth. Add onion powder and Bio-K+. Mix well.

While food processor is still running on low, gradually pour in oil.


Lasts for several days in the refrigerator.

Eat with a variety of vegetables or use it to replace mayonnaise in a sandwich!


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Andréanne Martin
About the author
Andréanne Martin, Registered Dietitian
Andréanne Martin is a dietitian and nutritionist who drives projects that enable her to promote healthy lifestyles in order to help as many people as possible to feel better.
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