The idea of combining beetroot and hummus might scare you but once you try it you'll wonder why you waited so long.
The earthiness of roasted beetroot blends seamlessly into the creamy, garlicky hummus, adding not just a vibrant color but a subtle sweetness that balances every bite.
This beetroot hummus isn’t just pretty to look at. It’s bold and full of flavor. And just like my easy hummus recipe, this recipe requires no tahini so no need to worry if you do not have some in your pantry or simply do not like it.
ingredients
- 2 medium-sized beetroots.
- extra virgin olive oil.
- juice of ½ a lemon.
- 1 15 oz can chickpeas (garbanzo beans)
- minced garlic cloves
- cumin.
- salt and pepper.
- some ice-cold water or 3-4 ice cubes.
beetroot hummus no tahini
We start by scrubbing the beets clean. Rub them with a bit of oil, then roast them in your air fryer or oven until tender. Once cooked, peel the beets and blend them in a food processor until smooth.
Add the chickpeas, then blend to combine. Finally, add the minced garlic, cumin, and the rest of the ingredients, then process until smooth.
For an even creamier hummus, stream in a tablespoon or two of ice-cold water (or some ice cubes) while blending.
Garnish with chopped pine nuts, then serve.
storing leftovers
Homemade hummus should not sit out in the open air for more than 2 hours. To keep it fresh, transfer it to an airtight container and store it in the refrigerator for up to 4-5 days. Give it a quick stir before serving.
To freeze:
Spoon the hummus into a freezer-safe container, leaving a bit of space at the top for expansion. Freeze for up to 3 months.
When ready to use, thaw in the fridge overnight and stir well before serving. Add a little olive oil or water if it looks too thick. And simply blend it again if the texture feels a bit strange.
serve it with
Here are some great ways to serve your beetroot hummus:
- Warm pita or flatbread.
- Add it to a grazing board with some crudites (fresh veggie sticks like carrots, cucumbers, or bell peppers work amazing).
- Spread on toast or sandwiches.
- As a topping for grain bowls or salads.
- Alongside grilled meats or falafel.
- With crackers or seeded crispbread for snacking.
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📖 Recipe
Beetroot Hummus Without Tahini
Equipment
Ingredients
- 2 small beetroots
- 4 tablespoon extra virgin olive oil
- 1 can chickpeas (garbanzo beans) - 15 oz
- 3-4 cloves garlic minced
- 1 teaspoon cumin
- ½ lemon (juice of)
- salt and pepper
- 3-4 tablespoon ice cold water (or 3-4 ice cubes)
- a handful chopped pine nuts optional - to garnish
Instructions
- Preheat your oven or air fryer to 400°F (200°C).
- Scrub the beet(s) clean, rub with a tablespoon of oil, then wrap tightly in foil. Roast for 40-50 minutes (oven) or 30-35 minutes (air fryer), or until a skewer easily pierces the flesh. Let cool slightly, then peel.
- Add the roasted beetroot to a food processor and blend until mostly smooth.2 small beetroots
- Add the olive oil and chickpeas, then blend to combine.4 tablespoon extra virgin olive oil, 1 can chickpeas (garbanzo beans) - 15 oz
- Next, add minced garlic, cumin, lemon juice, salt, and pepper. Blend until combined, scraping down the sides as needed.3-4 cloves garlic, 1 teaspoon cumin, ½ lemon (juice of), salt and pepper
- With the food processor running, slowly stream in 3-4 tablespoons of ice-cold water, one tablespoon at a time, until the hummus is smooth and creamy.3-4 tablespoon ice cold water (or 3-4 ice cubes)
- Taste and adjust seasoning if needed. Transfer to a bowl, top with chopped pine nuts or your favorite garnish, and serve.a handful chopped pine nuts
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