Love beets? Love hummus? Hate tahini? I’ve created this delicious roasted beet hummus without tahini. This post contains affiliate links. Please read my disclosures.
As the end of the year approaches, I can officially say that I’m ready to start making and eating healthier dishes. While I love the holiday season, I must admit that I’m cookie-d out!
Now we can look onward to the New Year and work towards making some healthier choices, preferably recipes that contain no sugar and are nutrient dense too.
Today I want to share with you a recipe for roasted beet hummus that will certainly help you start thinking about eating healthier in the New Year.
I also think this recipe is so beautiful and would work as a show-stopping appetizer at your New Year’s celebrations. Of course, you can serve it any time of the year.
How to Make Roasted Beet Hummus
The recipe is quite simple to make, but it does require a little preparation. You’ll need to wash, peel and roast 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 a little red or pink tinted as a result. This is totally normal, so don’t worry or call your doctor, ok?
Once you roast the beets, you’ll want to combine them with the chickpeas, garlic cloves and other ingredients until well blended. The best way to blend all the ingredients together is in your food processor or high-speed blender.
No Tahini?
You’ll notice I don’t add any tahini to this recipe. Traditional hummus, like my Lemon Dill Hummus, uses tahini, which is sesame seeds ground into a creamy paste.
Tahini adds a slight 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 hummus.
If you find that the hummus is too thick or chunky after blending it, add a little water – or even a little extra olive oil – and blend it again until you reach the desired texture.
Why You Should Eat Beets
Beets truly are a superfood and with good reason. They offer so many benefits to your health, and on top of it all, they offer a wonderful touch of sweetness too.
Here are a few reasons to add beets to your diet
(1) They’re loaded with antioxidants. Antioxidants are essential to helping reduce inflammation and oxidative stress in your body.
(2) Beets are a great source of fiber, potassium, iron, calcium, Vitamin K and folate.
(3) Beets have been connected to lower blood pressure and better circulation due to their nitrate content. Nitrate converts to nitric oxide and improves all-around blood flow.
(4) The red pigment inside beets contain phytonutrients that have been known to ward off certain types of cancer.
(5) Beets are a powerful detoxifier and are known for breaking down and helping us excrete toxins from our bodies. They are also known to help to purify the blood and liver.
How Does It Taste?
I love this recipe for so many reasons. For starters, it’s beautiful. The red pigment from the beets give this wonderful hummus recipe a feast for the eyes.
Second, it’s truly delicious. The chickpeas make it creamy, and the garlic, lemon and beets gives off sweet and savory flavors in each bite.
Third, this roasted beet hummus is healthy through and through and made with a clean ingredient list. No gluten or icky ingredients in here!
Love Dips?
Try these dips too:
Beet Hummus without Tahini
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 375 degrees 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 if creamier texture is desired.
- Add mixture to a serving bowl and drizzle with additional olive oil (optional) and top with reserved chickpeas and chopped scallions (optional)
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