Go Back
–+ servings

Beetroot Hummus Without Tahini

Make the creamiest beetroot hummus without tahini! Naturally vegan and gluten-free, this recipe is done in under 15 minutes!
5 from 8 votes
Print Pin
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Blending Time: 5 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 206kcal
Author: Emily

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.

Nutrition

Calories: 206kcal | Carbohydrates: 16.4g | Protein: 4.4g | Fat: 14.6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 251mg | Fiber: 4.4g | Sugar: 3.3g | Vitamin C: 1.2mg | Calcium: 1.2mg | Iron: 1.2mg
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!