This simple, vibrant easy beetroot hummus recipe without tahini is low in fat, gluten free and bursting with colour, flavour and veggie goodness!
Today on the blog a simple beetroot hummus recipe – it’s vibrant, delicious, super easy to make and perfect for sharing.
Prepping the beets for beetroot hummus recipe
For this recipe I chose to boil the beets. This is easy to do, and the skin will also come off easily afterwards. I don’t recommend peeling the beetroot first. Your beetroot will have a more intense flavour if you peel it after you’ve boiled it.
This method works well not just in dips but also salads. Check out beetroot quinoa salad with orange and beetroot salsa with pomegranate where I’ve also used boiled beets. It’s also easy to spiralize cooked beetroot, which is what I’ve done in spiralized beetroot salad with zucchini.
I prepared the beetroot myself (i.e. boiled and peeled it) but if you are pressed for time you can buy beetroot that’s already been cooked.
Bear in mind, however, that the shop bought ready to eat beetroot tends to be overcooked (no idea why!). So the dip may not have the depth and richness of flavour you would get when cooking your own. You might have to use more seasoning to compensate for that.
If you want to save time a good alternative is to boil the beets ahead. Once cooled completely, refrigerate them, covered, unpeeled, until you are ready to make the dip.
Equipment you’ll need
Saucepan with lid
Cutting board with knife
How to make vegan beetroot hummus: step-by-step
1. Boil the beets, covered, for approx. 30 minutes or until tender.
2. Once cooled, peel and chop the beetroot.
3. Place all the dip ingredients, including peeled and chopped beets, inside a blender. 4. Puree until smooth.
Beetroot hummus without tahini
I decided not to use tahini in this beet hummus simply because it didn’t need it! This recipe is all about beetroot and all the other ingredients are there to support it. Tahini just wasn’t necessary in this hummus recipe.
Boil the beets whole, unpeeled, until tender, and cool completely before making the dip. You can cook them ahead and once cooled, refrigerate, unpeeled, until you are ready to make the recipe.
Chickpeas are a tried and tested dip ingredient, great with so many flavour combinations, including beetroot. Make this easy beetroot dip as sharp and spicy as you like – my version is quite mild. I used lemon juice but you could combine it with a bit of vinegar for extra sharpness to suit your taste.
Serve with crackers, pretzels or any other party food favourites. 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.
More healthy dip recipe ideas
KEEP IN TOUCH!
How has your beetroot hummus dip turned out for you? Let me know in the comments below, thanks!
Vegan Beetroot Hummus Recipe
- 2 medium beets cooked whole, unpeeled
- 1x 400 g tin chickpeas strained, rinsed
- 1 garlic clove chopped
- 2 tbsp good vegetable oil I used cold pressed rapeseed oil
- 4 tbsp cilantro finely chopped
- 5 tbsp lemon juice
- 2/3 tsp onion granules
- Sea salt and pepper to taste
- Boil the beetroot until tender but not too soft (about 30 minutes, depending on the size of your beetroot). Allow to cool, peel and chop.
- Combine all the ingredients and puree until smooth. Keep refrigerated for up to 3 days.