Juicy Beet Hummus Without Chickpeas

I used to think hummus always needed chickpeas – it’s just how it’s made, right? Well, that was before I discovered you can make it with beets instead. As someone who tries to eat more veggies, this twist on regular hummus caught my attention right away. It’s a fun way to change up the usual dips I serve at get-togethers or pack in lunch boxes.

The nice thing about this beet hummus is how simple it is to make. You don’t need to soak any chickpeas overnight or open multiple cans. Just roast some beets, blend them up with a few basic ingredients, and you’re done. Plus, the natural color makes it look like you spent way more time on it than you actually did.

Don’t worry if you’re not the biggest beet fan – this recipe might just change your mind. The tahini and garlic balance out the earthy beet flavor, making it perfect for spreading on sandwiches or serving with fresh vegetables and crackers.

What Kind of Beets Should I Use?

For this hummus recipe, you’ll want to look for fresh, firm beets with smooth skin and deep maroon coloring. While you can find both red and golden beets at most grocery stores, the traditional red beets will give your hummus that gorgeous pink color that makes it so appealing. If you’re short on time, pre-cooked beets (found in the produce section) can work too, though roasting your own will give you a deeper, more concentrated flavor. Just avoid canned beets, which can be too watery and might make your hummus runny. When selecting fresh beets, choose ones that are medium-sized – about the size of a tennis ball – as they’ll be easier to cook evenly and tend to have the best flavor.

Options for Substitutions

This unique dip recipe can be adapted with several substitutions if needed:

• Beetroot: Since beets are the star ingredient here, they’re essential and shouldn’t be substituted. However, you can use pre-cooked beets from the store instead of roasting your own to save time.
• Tahini: If you don’t have tahini, you can use sunflower seed butter or cashew butter. The flavor will be different, but you’ll still get that creamy texture. Just note that sunflower butter might make the color slightly darker.
• Apple juice: You can swap apple juice with orange juice, or even water with a squeeze of lemon juice for that hint of freshness.
• Fresh mint: Out of fresh mint? Try fresh basil or parsley instead. If using dried mint, use only 2 teaspoons as dried herbs are more concentrated.
• Olive oil: Any neutral oil like avocado or grapeseed oil works well here. You could even use a bit of Greek yogurt for extra creaminess if you don’t mind it not being vegan.

Watch Out for These Mistakes While Cooking

The biggest challenge when making beet hummus is achieving the right consistency – many home cooks add too much liquid too quickly, resulting in a runny dip that won’t hold its shape. Instead, start with less apple juice and gradually add more until you reach your desired texture.

Raw beets can make your hummus taste earthy and slightly bitter, so don’t skip the roasting step – wrap your beets in foil with a drizzle of olive oil and roast until fork-tender (about 45-60 minutes at 400°F), which brings out their natural sweetness.

A common mistake is blending all ingredients at once, which can leave you with uneven texture and chunks of garlic – start by processing the roasted beets alone until smooth, then add the remaining ingredients one at a time.

For the freshest flavor, let the hummus rest in the fridge for at least an hour before serving, allowing the mint and garlic flavors to properly blend with the beets.

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! For dipping, grab your favorite raw veggies like cucumber slices, carrot sticks, or bell pepper strips – they add a nice crunch and keep things light. Warm pita triangles or toasted naan bread pieces are great for scooping up this creamy spread, while crackers or pretzel crisps work well for casual snacking. You can also spread this beet hummus on sandwiches or wraps instead of mayo, or dollop it onto grain bowls for extra flavor and color.

Storage Instructions

Keep Fresh: This beautiful 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 they have time to mingle together. Just give it a quick stir before serving if you notice any separation.

Prep Ahead: You can roast the beets up to 3 days in advance and keep them in the fridge until you’re ready to make the hummus. This is super handy when you’re planning to serve it for a party or want to save some time on busy days.

Serve: Take the hummus out of the fridge about 15 minutes before serving to let it come to room temperature – this helps the flavors shine through better. If it seems a bit thick after being in the fridge, just stir in a tiny splash of olive oil to bring it back to your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	45 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-15 g
• Fat: 30-35 g
• Carbohydrates: 35-40 g

Ingredients

• 2 beetroots
• 1/4 cup tahini paste
• 1 tablespoon olive oil (plus 1 teaspoon for roasting)
• 2 tablespoons apple juice
• 1 clove garlic
• 2 tablespoons fresh mint leaves
• A pinch of salt

Step 1: Roast the Beetroot

Begin by preheating your oven to 180°C (360°F).

Once the oven has reached the desired temperature, drizzle the beetroot with a little olive oil, making sure it’s evenly coated.

Place the beetroot on a baking sheet and roast for around 45 minutes, or until tender when pierced with a fork.

After roasting, set it aside and allow it to cool.

Step 2: Blend Ingredients

After the beetroot has cooled, transfer it to a blender.

Add the other ingredients of your choice—for example, chickpeas, tahini, lemon juice, garlic, and salt.

Blend everything together until you achieve a thick dip.

For a more creamy consistency, blend for a bit longer.

If the mixture is too thick, you can add a teaspoon of water at a time to achieve your desired texture.

Step 3: Serve and Garnish

Spoon your beetroot hummus into a serving bowl.

Drizzle it with a little olive oil to enhance the flavor and mouthfeel.

Garnish with a sprinkle of fresh herbs like parsley or cilantro for an aromatic finish.

Your beetroot hummus is now ready to enjoy as a tasty snack or appetizer!