This easy beet hummus recipe is made without tahini or added oil for a creamy, plant-based beetroot dip that takes minutes to make.
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Why This Recipe Works
Homemade hummus is a delicious recipe that is always better when you make your own. It takes minutes, is less expensive, and you can control the ingredients and spice profile.
Beets are incredibly good for you and have multiple health benefits. They provide loads of vitamins and nutrients, including folate, magnesium, and folate, for few calories and no fat. They are also high in fiber, and evidence shows that they help control blood flow and pressure.
Although we love tahini in traditional hummus recipes or sweet potato dip, not using it creates a fluffy, light texture and dramatically cuts the fat in the process.
Ingredients, Notes, and Substitutions
Beets. Cooked beets, the plant, and beetroot, the bulb we use for making hummus, can be purchased pre-cooked in vacuum packs in the produce section of grocery stores. Be sure they are not pickled beets. Likewise, you can easily roast fresh beets (instructions below).
Chickpeas. Also called garbanzo beans, they lend a slightly nutty flavor that will not overwhelm the sweetness of the beets. It isn't necessary to worry about chickpea skins – they add flavor and puree quickly.
Aquafaba. This s a fancy term for the juice from canned chickpeas. And it’s rightful that it gets a proper name because aquafaba is a super-useful ingredient. It’s the secret to our oil-free, creamy refried beans and does wonders with hummus recipes. Forget about shelling out for extra virgin olive oil. The answer to creamy texture for hummus and other bean-based dishes is in the can because aquafaba is the best substitute for oil and makes the creamiest hummus recipes ever. Reserve ¼ of a cup when you drain the chickpeas.
Garlic. A garlic clove (or two) adds a bright and slightly spicy depth of flavor. Mince or press 2 cloves of raw garlic before adding it to the food processor. This ensures better distribution. Even the garlic lovers amongst us don’t want to bite into a garlic chunk.
Lemon. Use fresh lemon juice and lemon zest if possible. 3 tablespoons are about the right about of sour to counter the sweetness of the beets. Add more if you like - that's the beauty of homemade.
Spices. A little cumin and smoked paprika add earthy flavor and a pinch of spiciness. Cayenne pepper adds a flavor kick. You can also use red chili flakes or ground chilies. Wait to add salt until after you make the hummus.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Step-by-Step Instructions
Step 1: Add the beets, drained chickpeas, lemon juice, garlic, and spices to a food processor or blender.
Step 2: Blend until the ingredients are smooth.
Step 3: Add aquafaba, a tablespoon at a time, until the hummus is smooth and creamy.
Step 4: Test, taste, adjust the spices and add salt to taste.
How to Cook Beets
There are 3 ways to cook fresh beets for hummus. For all three methods, trim the tops off the beets, rinse them, and leave the skins on. After cooking them, let the beets cool a little, then place one in the middle of a paper towel and use the rest of the towel to rub off the beet skin.
- Boil. Add the beets to a large pot of boiling water with a pinch of salt. Adjust the heat and simmer the beets for 30 minutes or until tender.
- Steam. Add enough water, not covering the steamer basket, cover the pot, and bring the water to a boil. Add the beets to the basket, cover, and steam for 30 minutes.
- Roast. Unlike boiling or steaming, roasting preserves all the beet flavor. Preheat the oven to 400 F (200 C). Individually wrap beets in aluminum foil and place them on a baking sheet. Roast for 40-60 minutes, depending on the size of the beets.
Recipe Variations
Typically, we use red beets for this recipe; however, you can easily substitute them with golden beets. You will likely need to roast them yourself as they are less common.
A spinoff of sumac, Za'atar, will add sumac, thyme, and sesame seeds which is also a tasty variation on this original recipe. Consider adding or substituting a few spices, including chili powder or chipotle chili powder, for a smoky flavor. Finally, add ¼- ½ a teaspoon of sumac for a more intense lemony taste.
To get creative, substitute the spices (except salt) with Ethiopian Berbere spice mix or a pinch of garam masala for an Indian-style hummus.
What to serve with hummus
As a snack, dipping wedges of toasted pita bread or pita chips are our favorite but don't limit yourself. Delicious beetroot hummus is excellent for making colorful veggie wraps or sandwiches. For a protein-rich main dish, add it to salads with falafel, crispy tofu, lentils, or baked veggie balls.
Storage
Stir the hummus before serving. Add a little lemon juice or spruce up the spices before reserving. Store leftover hummus in an airtight container for 4 days.
Frequently Asked Questions
Traditionally hummus recipes rely on tahini, which has the consistency of peanut butter, to thicken hummus. Still, there's an easy solution – aquafaba, which has the texture of oil. In addition, and for best results, be sure chickpeas are drained and allowed to dry. If you've made your hummus and you still find it too thin, let it rest. It will thicken as it warms to room temperature. Finally, if all else fails, add more chickpeas.
If you want the flavor of roasted beet slices, peel the beets and slice them into ¾ - ½ inch wedges, then roast them at 400 F (200 C) for 25 to 30 minutes. Make beet hummus as directed.
Related Recipes
Recipe
Beet Hummus Without Tahini
This easy beet hummus recipe is made without tahini or added oil for a creamy, plant-based beetroot dip that takes minutes to make.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 ½ cups 1x
- Category: Dips and Spreads
- Method: Blend
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 2 cooked beets (medium, about 1 ½ - 2 cups diced)
- 1 can chickpeas (15 ounces) with ¼ cup of the liquid reserved
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- Salt to taste
Instructions
- Add the beets, chickpeas, lemon juice, garlic, cumin, smoked paprika, and cayenne pepper to a blender or food processor. Blend until smooth.
- Add 1 tablespoon of aquafaba (chickpea liquid) and continue blending, adding more until you reach the desired consistency.
- Transfer to a serving bowl, taste, adjust the spices, and add salt if desired.
- Makes about 1 ½ cups.
Notes
- Total time does not include cooking your beets. Look for pre-cooked beets in vacuum packs in grocery stores in the produce section.
- Consult the post for multiple ways to cook your beets.
- The hummus will thicken as it sits. If you want it substantially thicker, add more chickpeas.
Keywords: beet hummus without tahini, oil-free
Michelle Duran
Will try next time I have beets on hand! I usually roast in oven, fairly high temp, as you advise, and they take around 45min. Let them cool, peels slip right off! Also, have recently developed a love for sautéed beet greens! They’re great!
Denise
This hummus is great made with roasted beets. Besides, roasted beats are super good. We like them with a bit of Tahini-lime-mint dressing. Yummy!