Make the creamiest beetroot hummus without tahini! Naturally vegan and gluten-free, this recipe is done in under 15 minutes!
Admittedly, I'm not the biggest fan of beets. However, this beetroot hummus is one of my all time favorite recipes!! It's such a bright & vibrant color, it is so easy to make, and it is delicious.
Since I don't always have tahini on hand, I decided to omit it entirely from this recipe. Instead, the creamy texture is a result of using canned chickpeas that are not rinsed, so the aquafaba (or chickpea cooking liquid) is in the hummus!
Additionally, I recommend buying pre-cooked beets. Cooking beets can be extremely time consuming and I find no difference in taste or flavor from buying them pre-cooked. I used steamed, peeled, ready to eat packaged beets.
If you love beets, try out this Beet-Colored Pink Pasta! And if you are a chickpea lover, be sure to try Chickpea Tortilla Soup or Chickpea Pasta Salad!
Why you'll love this recipe
- Perfect Appetizer - Beetroot hummus is the perfect party dish because it is a different take on a beloved plant-based favorite!
- Simplicity - If you're too busy to prepare healthy snacks or great party food, all you have to do here is throw the ingredients into a food processor and blend it up!
- The Color - If nothing else, you can't tell me this beetroot hummus isn't the prettiest appetizer you've ever seen!
What you need for this recipe
Ingredients and Substitutions:
- Beets: I like using pre-steamed beets because of the simplicity of this recipe. This way, you don't have to actually "cook" anything in this recipe. If you want to cook your own beets, I recommend following a recipe like this one.
- Canned Chickpeas: I highly recommend using canned chickpeas or garbanzo beans. The texture of canned chickpeas is soft and slightly salty. Plus, the liquid (aquafaba) coating the chickpeas is key for that extra creamy hummus texture.
- Olive Oil: You will want to use Extra Virgin, high-quality olive oil in this recipe. Any robust and hearty extra virgin olive oil will do a great job.
- Lemon Juice: Fresh is best, but any kind will do!
- Other Herbs & Garnishes: I chose to garnish my hummus with a drizzle of olive oil, lemon zest, fresh dill, fresh parsley, and garlic herb salt. You can garnish yours with whatever you like!
How to Make this Recipe
Step 1: Prepare Ingredients
Slice the beets in half or in quarters. Use whatever size will fit best in your food processor.
Peel garlic cloves and open the can of chickpeas.
Step 2: Partially Process
Add one can of drained (but not rinsed) chickpeas to the food processor along with 2 whole cloves of raw garlic and 3 tablespoons of olive oil.
Blend on low until you have a relatively smooth texture.
Step 3: Add the Remaining Ingredients
Once smooth, add ⅓ cup fresh lemon juice, 8 ounces cooked and peeled beets (and any remaining beet juice), and 3 more tablespoons of olive oil.
Blend again until smooth.
The mixture should become a bright pink or deep red color.
Tip: While the food processor is running, toss in about 3 small ice cubes. This will result in a creamier and fluffier final hummus!
Step 4: Season and Garnish the Hummus
Once you've achieved a smooth pink blend with no lumps, add ½ tablespoon of salt and ¼ teaspoon of cumin.
Blend once more. Taste and adjust to your liking.
Pour the fully blended hummus into a serving dish. Garnish with a drizzle of olive oil, fresh herbs, flaky salt, lemon zest, and whatever else you like!
Enjoy beetroot hummus with pita bread, fresh vegetables, or crackers.
Expert Tips:
- If you want an even brighter color, try adding some beetroot powder to the hummus before blending!
- Feel free to increase the level of garlic to your liking. Two large cloves is a good baseline, but for super garlic lovers, 4-5 might be better.
- Adding additional olive oil is fine as well if you want a smoother texture.
- Many other hummus recipes use tahini, which is blended sesame seeds. To be completely honest, tahini is not a condiment that I love, so I did not have it on hand. If you love tahini and would like to use it, I recommend adding anywhere from 2-4 tablespoons to this recipe.
Recipe FAQs:
Absolutely! Traditional recipes for hummus are almost always a safe option for vegans. Every once in a while, they will have yogurt or cheese mixed in. Otherwise, this and many other recipes for hummus are 100% vegan and gluten-free.
Not creamy hummus is almost always the result of too little liquid. If you're still ending up with a not creamy hummus, try adding more of the liquid from the can of chickpeas 1 tablespoon at a time until creamy. This can also work by adding more olive oil or lemon juice.
If you aren't enjoying the beetroot hummus immediately, store it in an airtight container in the fridge for up to 2-3 days. Always inspect the hummus for any signs of mold or other spoils.
Related Recipes
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Beetroot Hummus Without Tahini
Equipment
- Food Processor or Blender
Ingredients
- 8 ounces Steamed Beets peeled
- 15 ounce Can of Chickpeas drained, not rinsed
- 2 Garlic Cloves
- 6 tablespoon Extra Virgin Olive Oil
- ⅓ cup Lemon Juice
- ½ tablespoon Kosher Salt
- ¼ teaspoon Cumin
- Fresh Herbs optional
- Lemon Zest optional
Instructions
- Slice the beets in half or in quarters. Use whatever size will fit best in your food processor.
- Peel garlic cloves and open the can of chickpeas.
- Add one can of drained (but not rinsed) chickpeas to the food processor along with 2 whole cloves of raw garlic and 3 tablespoons of olive oil.
- Blend on low until you have a relatively smooth texture.
- Once smooth, add ⅓ cup fresh lemon juice, 8 ounces cooked and peeled beets (and any remaining beet juice), and 3 more tablespoons of olive oil.
- Blend again until smooth.
- The mixture should become a bright pink or deep red color.
- Tip: While the food processor is running, toss in about 3 small ice cubes. This will result in a creamier and fluffier final hummus!
- Once you've achieved a smooth pink blend with no lumps, add ½ tablespoon of salt and ¼ teaspoon of cumin.
- Blend once more. Taste and adjust to your liking.
- Pour the fully blended hummus into a serving dish. Garnish with a drizzle of olive oil, fresh herbs, flaky salt, lemon zest, and whatever else you like!
- Enjoy this hummus with pita bread, fresh vegetables, or crackers.
Notes
- If you want an even brighter color, try adding some beetroot powder to the hummus before blending!
- Feel free to increase the level of garlic to your liking. Two large cloves is a good baseline, but for super garlic lovers, 4-5 might be better.
- Adding additional olive oil is fine as well if you want a smoother texture.
- Many other hummus recipes use tahini, which is blended sesame seeds. To be completely honest, tahini is not a condiment that I love, so I did not have it on hand. If you love tahini and would like to use it, I recommend adding anywhere from 2-4 tablespoons to this recipe.
Laura
Best hummus ever! Even non beet lovers liked this. Very easy, definitely will make again. It also looks amazing.
Monica
I are this with yellow beets. Delicious!
Monica
I made this with yellow beets. Delicious! Hubs loved it too.
Emily
Oh, that sounds delicious! I'll have to try it with yellow and maybe add some turmeric to make a vibrant color! Thank you SO much for leaving a review 🙂
Sylvie
Love, love, love this recipe! It's delicious and dare I say nutritious. I added 1 tbsp Tahini. TY Emily
kandice
I love this hummus! and make it weekly atm. How would I tweak the recipe if I wanted to use just beet root powder instead?
Emily
Hi! I don't know the exact amount to add, but I'd start with about a teaspoon first and blend it until you reach the color and flavor you want! I have made it before and it worked well!