Name: Beet Hummus without Tahini
Prep time: 7 min
Cook time: 50 min
Total time: 87 min
Ingredients: 1 medium beet (whole, unpeeled); 1x14.11oz can chickpeas; 1 garlic clove (chopped); 1 tablespoon extra virgin olive oil; 1⅓ tablespoons lemon juice; 1 teaspoon soy sauce; 1 teaspoon balsamic vinegar; 1 teaspoon maple syrup; 4 tablespoons cilantro/fresh coriander (finely chopped); ⅓ teaspoon ground coriander; ¼ teaspoon onion granules; ⅓ teaspoon fine sea salt (plus pepper to taste)

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This beet hummus without tahini is deliciously tangy and sweet, healthy, and made using a handful of simple ingredients. With a little preparation it can be ready in as little as 5 minutes!

See also horseradish beets and beet chutney!

Beet dip with chopped pistachios and lemon wedges inside brown dish, with crackers and pistachios scattered around.

This vibrant beet hummus without tahini is delicious, easy to make and perfect for sharing. It is made using roasted beetroot along with chickpeas, the quintessential hummus ingredient, as well as a few additional ingredients to enhance the flavour of the mixture.

I decided not to use tahini in this beet hummus simply because it didn't need it!

How to prepare the beetroot

To make this beet hummus I chose to roast the beetroot. Roasting is the best method of getting maximum flavour out of beets. This is especially important in recipes where beetroot is the star ingredient (which also include beet carpaccio and beet risotto). It also ensures the beetroot will not have too much moisture and won't produce a runny hummus.

I do not recommend peeling the beetroot before roasting. It will have a more intense flavour if you roast it with the skin on (plus the skin will come off easily).

TIP: If you want to save time roast the beetroot ahead. Once cooled completely, refrigerate it, covered, unpeeled, until you are ready to make the hummus.

Can I boil the beetroot instead of roasting it

Yes, you can if you prefer. You may, however, have to add a little more seasoning and/or vinegar to your beet hummus for more depth of flavour.

To boil the beetroot place it in a small pan, cover with water and boil gently with the lid on for 30-40 minutes (or until fork tender). Remove from the heat, drain and cool completely then prepare the recipe as per Instructions.

TIP: I do not recommend using ready-cooked shop bought beetroot (it contains too much moisture and not enough flavour).

Beet hummus ingredients and substitutions

Ingredients for making tahini free beet hummus in individual dishes. — Beet hummus without tahini ingredients.

Beetroot: I do not recommend using ready-cooked shop bought beetroot.
Chickpeas: Remove excess moisture from the chickpeas before using.
Garlic.
Cilantro/coriander: adds freshness. You can use 1 tablespoon of freshly chopped mint instead if desired.
Lemon juice.
Balsamic vinegar: adds more depth of flavour.
Soy sauce: as above.
Maple syrup: adds a touch of sweetness.
Seasoning: in addition to salt and pepper I used onion granules and ground coriander.

Step-by-step recipe instructions

1. Roast beetroot: Preheat the oven to 375F/190C/gas mark 5. Wrap the beet in foil and, place on top of a small sheet and roast in the centre of the oven for about 50 minutes. Remove from the oven, unwrap and set aside to cool completely.

TIP: To save time you can do this step in advance, refrigerate the beetroot and make the recipe the next day.

2. Prepare chickpeas: Drain the chickpeas and place in a bowl lined with a paper towel sheet. Gently wipe the chickpeas to remove excess moisture.

Top down view of chickpeas on top of paper towel.

3. Peel beetroot: Once cooled, peel and chop the beetroot.

Top down view of chopped beets with peel and small knife on top of white plate.

4. Puree: Place all the hummus ingredients in a blender and puree until smooth.

TIP: Alternatively use a hand blender. You can use a food processor instead, but the mixture might be a little grainy.

Chickpeas and chopped beets inside blender.

Top down view of beetroot hummus inside blender.

5. Chill: Transfer to a bowl, adjust the seasoning if needed and chill for 30 minutes before serving.

Beetroot dip with pistachios and herbs inside purple bowl, with crackers in background.

Toppings you can use

Extra virgin olive oil
Nuts: pistachios or roasted chopped walnuts or pecans
Herbs: freshly chopped chives or cilantro/coriander.
Cumin: add a sprinkle.
Nigella seeds/onion seeds

Serving suggestions

This no tahini beet hummus is delicious with nachos, crackers or homemade breadsticks, as well as vegetable sticks, including cucumber, carrots, celery or broccoli stem. I also love to spread it on toast and top with avocado!

Top tips

You can roast the beetroot ahead and once cooled, refrigerate, unpeeled, until you are ready to make the recipe.
Wipe the chickpeas gently to remove excess moisture before using.
Puree the ingredients either in a blender (this will produce a smoother finish), using a hand blender or food processor.
Serve with crackers, pretzels or other party food favourites. You can also scatter chopped nuts for a bit of texture and drizzle over a little oil before serving.
Storing: Keep refrigerated. Beetroot hummus will stay fresh, covered and refrigerated for up to 3 days.
Not suitable for freezing.

More dip recipes to try next

See also these other dip/snack recipes!

Recipe

Keep in touch!

If you make this no tahini vegan beet hummus I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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Beet Hummus without Tahini