Delicious and easy to make, this tahini free beet hummus will be the star of the show!
Why Tahini Free Beet Hummus?
I freaking love hummus, like I’ll eat a whole container in one sitting if I could, love. However, on my last store-bought hummus binge, I broke out in hives. I’m not 100% sure what set it off but after breaking down the ingredients, it seems like tahini might have been the culprit. Soooooo just in case, I’ve tried to decrease my consumption of tahini.
So how do you make tahini-free hummus? Simple – just don’t add tahini! I found that even without the tahini, it tasted just as good, if not better!
What You’ll Need To Make This Healthy Beet Hummus
- roasted beets
- garlic
- olive oil
- chickpeas
- lemon juice
- salt & pepper
Roasted Beets
This tahini free beet hummus requires roasted beets. I know some people roast beets as is but I prefer peeling the beets first then dicing them (and seasoning) before wrapping it in tin foil and baking it. I kept it simple with salt and pepper. While roasting the beets, I also threw in a head of garlic and roasted that too.
Is Beet Hummus Good for You?
Yes! This healthy beet hummus is made out of wholesome ingredients with no added sugars or preservatives! Plus both beets and chickpeas are quite inexpensive despite being super healthy. Bonus: you save money from skipping the tahini lol.
Fun Ways to Enjoy Tahini Free Beet Hummus
- STRAIGHT UP AS IS
- In a sandwich
- As a pizza “sauce”
- As a salad dressing
- Toss your pasta with hummus
- In a buddha bowl
Tahini Free Beet Hummus
Ingredients
- 4 small roasted beets, diced
- 3 cloves (roasted) garlic
- 3 tbsp + 2 drizzles olive oil
- 1 can chickpeas, 540mL
- 2-3 tbsp lemon juice
- salt and pepper
Instructions
- Heat your oven to 400 and in a piece of tinfoil, wrap up peeled, diced, and coated with a drizzle of olive oil, salt, and pepper. Place it in the oven for 20-30 minutes.
- OPTIONAL: At the same time, cut off the top of a head of garlic, place it in the middle of a piece of tinfoil, drizzle olive oil on the top of the garlic, and wrap it up and bake alongside the beets.
- Once everything is cooked, in a food processor, place your beets, 3 cloves of garlic, a can of (drained but keep liquid aside) chickpeas, lemon juice, salt, and pepper. While pulsing in the food processor, if liquid is needed, add the liquid from the chickpeas into the food processor.
- You may need to scrap down the sides with a spatula in food processor. Once done, serve as is. (Optional: garnish! I put some olive oil and some sunflower seeds to add a bit of a crunch).
Nutrition Per Serving
Let’s Chat! What’s your favourite way of eating hummus?
For more hummus recipes to try
- Tahini Free Taco Hummus
- Taco Hummus Buddha Bowl
- Hummus Crusted Salmon with Panko
- Brownie Batter Dessert Hummus (from The Dinner Mom)
Other places to connect with me
Instagram: @carmyshungry
Facebook: http://www.facebook.com/carmyycom
Email: [email protected]
Corinne Cooley Derringer says
Happy to find your recipe since Trader Joe’s discontinued beet hummus.
My favorite use if it is to stir swirls of it on the surface of butternut squash soup (slightly curried is the way I like the soup).
Carmy says
That sounds delicious!
Miki says
I roasted the garlic like you suggested and it was so good!!!
Lynne Peloquin says
What is the storage life of this hummus?
Carmy says
Homemade hummus usually lasts around 4 days when stored in the fridge in an airtight container.
Corry says
Absolutely delicious! I added extra roasted garlic. Everyone in my family aged 2-47 loved it, paired with whole wheat pita and baby carrots.
Corry says
5 stars!
Carmy says
So glad everyone enjoyed! :)
Cecilia says
Can i use boiled beets?
Carmy says
I dont see why not!
Marianne says
Can I substitute almonds for chickpeas?
Carmy says
I do not recommend replacing chickpeas for almonds in a hummus.