Name: Beet Hummus without Tahini
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 medium red beets (washed, peeled and cut into wedges); 1 tsp olive oil; 15 ounces chickpeas (canned) (drained and rinsed (reserve 10 chickpeas for garnish, optional)); 2 garlic cloves; 1 tsp kosher salt; 3 Tbsp lemon juice (approximately juice of 1 large lemon); 2 Tbsp olive oil (plus additional for garnish drizzle); 2 Tbsp water; 1 scallion, optional (chopped, for garnish)

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I’ve perfected this recipe for 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 with you 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 get to cooking 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 a little 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, which is 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 just don’t like the taste of tahini, you can feel good knowing you don’t need it to make and enjoy hummus.

If you find that the hummus is too thick or chunky after blending it, just 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 a superfood that are loaded with antioxidants, and they’re a great source of fiber, potassium, iron, calcium, Vitamin K, and folate. Beets are also a powerful detoxifier and are known for breaking down and helping us excrete toxins from our bodies.

It’s 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.

It’s a showstopper recipe. Everyone who lays eyes on this roasted beet hummus tells me how beautiful it looks. This recipe is perfect for festive meals, maybe for Christmas or New Year’s celebrations.

More Dip Recipes

Try these fun dips too:

Beet Hummus without Tahini

Add an extra layer of healthy nutrients to ordinary hummus with this delicious roasted beet hummus recipe without tahini (you don't need it!). This hummus is as tasty as it is beautiful!

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: beets, hummus

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: people

Calories: 98kcal

Author: Jenny Levine Finke

Equipment

1 Food processor or high-speed blender

Ingredients

Roast Beets

▢ 3 medium red beets washed, peeled and cut into wedges
▢ 1 tsp olive oil

Hummus

▢ 15 ounces chickpeas (canned) drained and rinsed (reserve 10 chickpeas for garnish, optional)
▢ 2 garlic cloves
▢ 1 tsp kosher salt
▢ 3 Tbsp lemon juice approximately juice of 1 large lemon
▢ 2 Tbsp olive oil plus additional for garnish drizzle
▢ 2 Tbsp water
▢ 1 scallion, optional chopped, for garnish

Instructions

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, olive oil and water (as needed) and blend until well combined and smooth. Add more water or olive oil to get the desired texture.
Add mixture to a serving bowl and drizzle with additional olive oil (optional) and top with reserved chickpeas and chopped scallions (optional)

Notes

I recommend setting about 10 chickpeas aside (before processing) so you can use them to garnish the finished product. Serve hummus with tortilla chips, cucumber chips, carrot sticks, or jicama chips.

As a shortcut, you can use canned or pre-cooked beets.

You’ll notice this recipe does not use tahini or sesame paste. I don’t think it needs it. If you don’t like tahini, but you want to enjoy hummus, this recipe is for you!

Nutrition

Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!