This simple, vibrant Easy Beetroot Hummus Dip without Tahini is low in fat, gluten free and bursting with colour, flavour and veggie goodness!
Beetroot with its deep burgundy colour looks so Christmassy, doesn’t it? At least that’s my excuse for cooking with beetroot yet again! Today on the blog a simple Easy Beetroot Hummus Dip without Tahini, vibrant looking, perfect to serve at a Christmas party!
So why did I make this beetroot hummus without tahini?
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.
How to cook beetroot
You can prepare beetroot in various ways, depending on your recipe. You can boil it whole, unpeeled (as I have done for this recipe), boil it peeled, cut into chunks, as well as roasted whole or in chunks. You can steam it too, of course, just like any other vegetable.
Roasting brings lots of flavour out of most vegetables, especially root vegetables, and beetroot is no exception. If you would like to roast it whole I recommend leaving the skin on. It will come off very easily afterwards. Roasting beetroot whole will remove lots of its moisture. This method worked well in my Beetroot Potato Dumpling Recipe, where I wanted as little moisture as possible in the beetroot.
Roasting chunks of beetroot works well in salads. Simply peel (or leave the skin on but wash well before chopping), drizzle with a little oil and/or herbs, and pop in the oven for about 25 minutes. I used this method in this Roasted Beetroot Chickpea Zoodle Salad with Tahini Dressing.
For this beetroot hummus dip, however, I chose to boil the beets.
Boiling unpeeled beetroot whole is also a good way of preparing it. It’s easy, fuss free, and the skin will also come odd 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 also works well in salads as well as dips. I used boiled beetroot in this Beetroot Orange Quinoa Salad with Capers. As well as in this easy beetroot hummus recipe.
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. Bare 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.
Another alternative is to boil the beets ahead and, once cooled completely, refrigerate until you are ready to make the dip.
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. Oh, and did I mention this beetroot dip is low fat? Because it is. And there is no added sugar either:)
More healthy dip recipe ideas
Check out all my easy, healthy and delicious dip recipes.
Easy Beetroot Hummus without Tahini
- 2 medium beets cooked whole, unpeeled
- 1 400 g tin chickpeas, strained, rinsed
- 1 small garlic clove, chopped
- 2 tablespoons vegetable oil I used cold pressed rapeseed oil
- 4 tablespoons cilantro, finely chopped
- 4-5 tablespoons lemon juice
- 2 tablespoons thick yogurt
- 1/2 tsp onion granules
- Salt and pepper to taste
- Cook 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 process until the mixture is smooth. Keep refrigerated for up to 3 days.
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