Beetroot Hummus Without Tahini

A bowl of roasted beetroot hummus garnished with some pine nuts.

Beetroot Hummus Without Tahini

This creamy and delicious beetroot hummus without tahini is perfect as a dip, spread, or colorful side. Made with roasted beets, chickpeas, and a hint of garlic, it has the best flavour combo!

Course Appetizer, Breakfast, brunch, Dips, Dressings and Sauces, Lunch, Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 60kcal

Author Kate Hahnel

Equipment

food processor
mixing bowls and spoons

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

Nutrition