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.
Servings: 6
Calories: 95kcal
Ingredients
- 2 medium cooked beets about 1 ½ - 2 cups diced
- 1 ½ cups chickpeas 1 can 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.
Nutrition
Calories: 95kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 255mg | Potassium: 314mg | Fiber: 5g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg