Finding a good hummus recipe that doesn’t use tahini can feel like searching for a needle in a haystack. Between ingredient sensitivities and the high cost of tahini at grocery stores these days, many of us are looking for alternatives to the traditional recipe. Plus, let’s be honest – sometimes you just want to whip up some hummus but don’t have tahini sitting in your pantry.
That’s where this beet hummus comes in: it’s budget-friendly, naturally creamy without the tahini, and adds a fun twist to your regular chickpea dip. The best part? You probably have most of the ingredients in your kitchen right now.
Why You’ll Love This Beet Hummus
- Tahini-free option – Perfect for those with sesame allergies or when you’re out of tahini – this recipe proves you can make delicious hummus without this traditional ingredient.
- Beautiful natural color – The beets give this hummus a gorgeous pink hue that makes it a show-stopping addition to any appetizer spread or lunch box.
- Quick preparation – Ready in just 20-30 minutes, this dip comes together faster than a trip to the grocery store.
- Nutrient-rich ingredients – Packed with protein from chickpeas and antioxidants from beets, this hummus is as good for you as it tastes.
- Simple ingredients – Using just a handful of basic ingredients you might already have in your kitchen, this recipe keeps things wonderfully straightforward.
What Kind of Beets Should I Use?
For beet hummus, you’ve got several options when it comes to choosing your beets. Raw beets from the produce section work great – just look for firm, smooth ones without any soft spots or wrinkles. If you’re short on time, pre-cooked beets from the produce section are totally fine and will save you some prep work (just avoid the pickled ones, as they’ll change the flavor too much). While red beets are the most common choice and will give your hummus that gorgeous pink color, golden beets can work too – they’ll just result in a more subdued color. When preparing fresh beets, steam or roast them until they’re fork-tender, and remember that smaller beets tend to cook faster and have a sweeter flavor than larger ones.
Options for Substitutions
This colorful hummus recipe is pretty adaptable – here’s what you can switch up:
- Chickpeas: While chickpeas are the base of traditional hummus and work best here, you could try white beans (like cannellini) for a different spin. The texture might be slightly different, but still nice and creamy.
- Steamed beets: You can use canned beets if you’re short on time. Just drain and rinse them well. Roasted beets work great too and add a slightly sweeter flavor. Just make sure they’re tender enough to blend smoothly.
- Fresh herbs: If fresh rosemary and thyme aren’t available, use dried herbs instead – just cut the amount in half (½ tablespoon each) since dried herbs are more concentrated.
- Coconut oil: Feel free to swap this with olive oil, avocado oil, or even a mild vegetable oil. Each will work fine, though coconut oil gives a subtle sweetness.
- Lemon: You can substitute with lime juice or even a splash of apple cider vinegar if you’re out of lemons. Start with less and adjust to taste since these alternatives can be more tart.
Watch Out for These Mistakes While Cooking
The biggest challenge when making beet hummus is achieving the right consistency – many home cooks skip draining and rinsing the chickpeas properly, which can lead to a grainy texture instead of the smooth, creamy dip you’re after. For the smoothest results, take an extra minute to remove the chickpea skins by gently rubbing them between your hands under running water. Another common mistake is adding too much liquid too quickly; start with just the coconut oil and lemon juice, then add water one tablespoon at a time only if needed while blending. When it comes to the beets, make sure they’re cooked until completely tender (you should be able to easily pierce them with a fork) – undercooked beets will leave you with unwanted chunks in your hummus and won’t blend properly. Finally, let the garlic and herbs blend with the other ingredients for at least 5 minutes before serving, allowing the flavors to properly combine.
What to Serve With Beet Hummus?
This pretty pink dip is perfect for setting out at parties or enjoying as a healthy snack throughout the week! The natural sweetness of beets pairs really well with crispy raw vegetables like cucumber slices, carrot sticks, bell pepper strips, and celery. For a more substantial spread, serve your beet hummus with warm pita triangles, toasted naan bread, or your favorite crackers. I also love spreading this hummus on sandwiches or wraps instead of mayo – it adds great flavor and a fun pop of color to your lunch.
Storage Instructions
Keep Fresh: This bright beet hummus stays good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get better after a day or two as the herbs and garlic have time to mingle together. Just give it a quick stir before serving if you notice any separation.
Portion: You can divide this hummus into smaller portions using mini containers – perfect for grab-and-go snacks or lunch boxes. Each portion will stay fresh in the fridge for the same amount of time, making it super convenient for meal prep.
Freeze: While you can freeze this hummus for up to 3 months in a freezer-safe container, keep in mind that the texture might change slightly after thawing. If you decide to freeze it, leave a bit of space at the top of your container as it may expand slightly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 15-20 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
- 1 can chickpeas (15 oz)
- 1 cup steamed, diced beets
- 4 garlic cloves
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- Half a lemon
- 2 tablespoons coconut oil
Step 1: Prepare and Cook the Beets
Begin by peeling and dicing the beets.
Ensure that the pieces are roughly the same size to allow for even cooking.
Place the diced beets in a steamer and steam for about 10 minutes, or until they become tender.
Once cooked, set the beets aside to cool slightly.
Step 2: Prepare the Chickpeas and Other Ingredients
While the beets are steaming, drain a can of chickpeas and place them in a blender.
Gather the other ingredients: minced garlic, fresh rosemary, fresh thyme, and coconut oil.
Step 3: Combine Ingredients in the Blender
Add the steamed beets to the blender with the chickpeas.
Follow with the garlic, rosemary, thyme, and a tablespoon of coconut oil.
Halve a lemon and use a strainer to catch any seeds as you squeeze the juice of half a lemon directly into the blender.
Step 4: Blend and Serve
Blend all the ingredients together until the mixture becomes smooth and creamy.
Taste and adjust seasoning if necessary.
Serve this vibrant and flavorful beet and chickpea blend as a delicious and healthy spread or dip.
Mangia!
Enjoy your meal!