I’ve perfected this recipe for roasted beet hummus without tahini using fresh beets, chickpeas, and olive oil. The gorgeous dip tastes even better than it looks. This post contains affiliate links. Please read my disclosures.
Today I want to share a recipe for roasted beet hummus without tahini that will titillate your taste buds with sweet beets and creamy chickpeas.
This recipe is perfect during beet season, which starts in June and runs through October. Although you can technically make this beet hummus year-round using canned beets, too (they just won’t be roasted).
So gather your ingredients and cook this special, show-stopping roasted beet hummus made without tahini, which you won’t miss.
How to Make Roasted Beet Hummus
To make this recipe, start by washing, peeling, and roughly chopping the beets. This can be a messy job as beets have a vibrant red color that stains anything they touch. Use gloves and a plate that washes off easily when handling the beets. Avoid using your bare hands (they will stain pink) and a wooden cutting board (again, it will stain).
Ironically, when you eat beets, you may notice that your pee or poop will be tinted pink or red. This is totally normal, so don’t worry or call your doctor.
Toss the beets with oil and place them on a greased foil-lined baking sheet. Place them in a 375ºF oven to roast for about 30-35 minutes, mixing halfway and watching the beets carefully so they don’t burn.
Allow the beets to slightly cool before combining them in your food processor with chickpeas, garlic cloves, lemon juice, and other ingredients noted in the recipe card below.
Why No Tahini?
You’ll notice I didn’t add any tahini to this recipe. Traditional hummus, like my Lemon Dill Hummus, uses tahini, a creamy paste made from ground sesame seeds.
Tahini adds a slightly nutty flavor to the hummus, along with a creamy texture, but because I want the sweetness of the beets to shine, I omitted tahini altogether.
Plus, if you have a sesame allergy or don’t like the taste of tahini, you can feel good knowing you don’t need it to make and enjoy homemade hummus.
If you find the hummus too thick or chunky after blending it, add a little water or extra olive oil and blend it again until you reach the desired texture.
Why We Love this Recipe
We love eating healthy, and beets make it easy to eat healthily. Beets are loaded with antioxidants, and they’re a great source of fiber, potassium, iron, calcium, Vitamin K, and folate. Beets are also powerful detoxifiers that break down and excrete toxins from our bodies.
This roasted beet hummus is creamy and delicious, thanks to the combination of chickpeas, beets, garlic, and lemon. Once you taste it, you’ll understand why we love eating it. And it’s perfect for festive meals like for Christmas or New Year’s celebrations.
More Dip Recipes
Try these fun dips too:
- Lemon Dill Hummus
- Festive Cranberry Jalapeno Dip (Salsa)
- Easy + Delicious Pumpkin Hummus Recipe
- Chunky Pico de Gallo with Avocado
- 8-Ingredient Roasted Chili Corn Salsa
Beet Hummus without Tahini
- 1 Food processor or high-speed blender
- 3 medium red beets washed, peeled and cut into wedges
- 1 tsp olive oil
- 15 ounces chickpeas (canned) drained and rinsed (reserve 5-10 chickpeas for garnish, optional)
- 2 garlic cloves
- 1 tsp kosher salt
- 3 Tbsp lemon juice approximately juice of 1 large lemon
- 2 Tbsp water
- 2 Tbsp olive oil plus additional for garnish drizzle
- 1 scallion, optional chopped, for garnish
- Preheat oven to 375ºF and line a baking sheet with foil. Spray foil with cooking spray.
- Toss beet wedges with 1 tsp of olive oil. Place beets on greased baking sheet and roast them in your oven for about 30-35 minutes until tender.
- Remove the beets from the oven and allow them to cool while you assemble the rest of the hummus ingredients.
- In your food processor or high-speed blender, add chickpeas, garlic cloves, roasted beets, salt, lemon juice, water (as needed), and oil, and blend until well combined and smooth. Add more water, if needed, to get desired smooth texture.
- Add the mixture to a serving bowl and drizzle with additional olive oil (optional) and top with reserved chickpeas and chopped scallions (optional).
Leave a Comment