Tahini Free Beet Hummus

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

Delicious and easy to make, this tahini free beet hummus will be the star of the show!

5 from 4 votes

Print Rate

Prep Time: 30 minutes mins

Cook Time: 3 minutes mins

Total Time: 33 minutes mins

Servings: 3 people

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).

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Serving: 3servings | Calories: 476kcal | Carbohydrates: 61g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Sodium: 92mg | Potassium: 861mg | Fiber: 16g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 6.1mg

Author: Carmy

Course: Side Dish

Cuisine: Mediterranean

Nutrition Disclaimer

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)

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