Fall in love with beet hummus, a stunning dip and spread that gives you all the nutritious benefits of beets in the most delicious of ways. Beet hummus without chickpeas provides a tasty treat you can indulge in with reckless abandon. Whether for your sandwiches, pastas, or a quick appetizer, everyone will love this beetroot hummus!
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Table of Contents
Why You’ll Love This Recipe
- Colorful: The naturally pretty color of beets makes the presentation special with beetroot hummus.
- Smooth: The dreamy, silky texture is perfect for dipping.
- Nutrient-packed: Beets are brimming with nutrition, and this is one of the tastiest ways to get their support for your health.
Nutrition For Mental Health
One cup of boiled beetroot is 88% water! It contains 1.6 grams of protein, 9.6 grams of carbohydrates (2.8 grams of fiber), and 0.2 grams of fat. Beets are a great source of antioxidants and folate. They also contain manganese, copper, potassium, magnesium, iron, and vitamin C.
Copper is an important trace mineral that we get through the foods we eat. Adequate dietary copper intake is associated with a lower risk of depression.
Ingredients + Substitutions
This simple beet hummus without chickpeas only requires a few ingredients. Here’s how to ensure it comes out with the absolute best taste and texture!
- Beets: I used Love Beets Organic Cooked beets to make this flavor-packed beetroot hummus. It saves a lot of time because you don’t have to cook the beets yourself! If you can’t find Love Beets anywhere near you, then you can use boiled beets! (Wash and peel fresh beets. Bring a medium pot of water to a boil. Add beets and a pinch of salt and simmer for about 30 minutes, until fork tender.) Allow them to mostly cool, then follow this recipe for homemade beet hummus!)
- Tahini: Using the best tahini possible makes a huge difference. Tahini should be similar in consistency to caramel sauce rather than that of other seed or nut butters.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Beet Hummus Without Chickpeas
Even when friends or family drop by at a moment’s notice, you can whip up this fantastic beetroot hummus to serve them in just minutes!
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- Add beets, lemon juice, garlic, tahini, and salt to a high-speed blender (or food processor) and blend on high for 30-60 seconds (until smooth and creamy).
- Serve with your favorite fresh herbs, pita bread, olives, and veggies.
Servings Ideas
Make this beet hummus without chickpeas, and you can serve it in so many ways. Choose fresh veggies and pita bread, or make my Oven Roasted Falafel or Quick Pickled Onions, and put it in a wrap, or make this Beet Hummus Veggie Sandwich. You can also use it as a pasta sauce on your Orzo Pasta or any way you choose!
For even more tasty pairings, use this helpful guide: What To Serve With Hummus Dip.
Storage Tips
Grab an airtight container and put this beet hummus in your fridge to enjoy for up to a week. You can also make a big batch and portion it out in airtight freezer containers, which will keep it good for up to 2 months.
FAQ
Yes, especially when you make it from scratch. I only use wholesome ingredients here, so you’ll be getting this beet hummus in true form with all the vitamins, minerals, and antioxidants naturally found in beets.
My beetroot hummus includes beets, lemon juice, garlic, and tahini with just a touch of salt.
It has an incredible balance of flavors with the earthiness of the beets along with a hint of sweet, tanginess from the lemon, a little pungence from the garlic, and savory notes from the tahini.
Yes, you can, and that’s what this recipe is all about – the focus is all on the beets here, and you’ll have a new hummus to fall in love with.
If you tried this Beet Hummus Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Beet Hummus
Equipment
Ingredients
- 1.2 pounds Organic Love Beets, (2 packages) or 1 pound of fresh beets, washed, trimmed, and boiled for 30-45 minutes
- 1/3 cup lemon juice, freshly squeezed
- 3 cloves garlic, minced
- 1/3 cup tahini
- ¾ teaspoon salt
Instructions
- Add beets, lemon juice, garlic, tahini, and salt to a high-speed blender (or food processor) and blend on high for 30-60 seconds (until smooth and creamy).
- Serve with your favorite fresh herbs, pita bread, olives, and veggies.
Notes
One cup of boiled beetroot is 88% water! It contains 1.6 grams of protein, 9.6 grams of carbohydrates (2.8 grams of fiber), and 0.2 grams of fat. Beets are a great source of antioxidants and folate. They also contain manganese, copper, potassium, magnesium, iron, and vitamin C. Copper is an important trace mineral that we get through the foods we eat. Adequate dietary copper intake is associated with a lower risk of depression. Storage Tips
Grab an airtight container and put this beet hummus in your fridge to enjoy for up to 4-5 days. You can also make a big batch and portion it out in airtight freezer containers, which will keep for up to 2 months.
Nutrition
Did you make this recipe?
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Reference
Chen, J., Song, W., & Zhang, W. (2023). The emerging role of copper in depression. Frontiers in neuroscience, 17, 1230404. https://doi.org/10.3389/fnins.2023.1230404
My new favorite hummus!