The roasted beet hummus recipe was originally published on Sep 16, 2019. It has been retested and updated with new photos and helpful tips.
EASY HUMMUS RECIPE
Oil-free roasted beet hummus is one of my favorite recipes. So easy to make, it is great as an appetizer or even a light lunch. You can enjoy this delicious spread with buckwheat seed bread, roasted vegetables, homemade crackers, or simply eat it with a spoon.
It is high in fiber and protein, and a bit sweeter than the original version because of the addition of roasted beets. And it has such an awesome color, don’t you think?
If you fancy different flavors check out Roasted Red Pepper Hummus and Purple Sweet Potato Hummus.
MEET THE INGREDIENTS
You can find instructions and the exact measurements in the recipe card below.
This is what you’ll need to make it:
- Cooked chickpeas (check How to cook chickpeas)
- Roasted beets (check How to roast beets)
- Tahini
- Garlic
- Lemon juice
- Water
- Salt
HOW TO MAKE OIL-FREE ROASTED BEET HUMMUS
You can find instructions and the exact measurements in the recipe card below.
STEP 1
Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
STEP 2
Serve in a bowl and top with cooked chickpeas, sesame seeds, and parsley.
TIPS AND HOW-TOS
Chickpeas are usually sold dried or cooked in a can. I prefer to use the dried ones and cook them myself (see How to cook chickpeas below) but if you don’t feel like cooking, just use canned chickpeas for this recipe.
If you are using canned chickpeas, drain and rinse them with water to cut the sodium content by almost a half.
HOW TO COOK CHICKPEAS
- Wash chickpeas really well, add them to a large bowl and cover with water. The chickpeas will triple in size so it’s important to add plenty of water. Soak the chickpeas for at least 12 hours, best overnight.
- Drain and rinse soaked chickpeas and place them in a large pot. Cover the chickpeas with water and bring everything to a boil. Reduce the heat and simmer until they are tender, 1 and 1/2 to 2 hours.
- It’s best if you keep the lid on but slightly ajar allowing some steam to escape while cooking. Keep an eye on the water level during cooking and top up with fresh hot water from time to time if needed.
- Keep cooked chickpeas in the fridge for 3-4 days.
- And remember, dried chickpeas triple in size when cooked so 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas.
HOW TO ROAST BEETS
- Preheat oven to 200°C.
- Wash 3-4 medium beets thoroughly (don’t peel their skin off).
- Place them onto a baking tray lined with baking paper and roast for 40 – 60 minutes until they’re fork-tender. The time will depend on the size of your beets.
- Remove from oven and let them cool down.
- Peel and chop the beets.
OIL-FREE ROASTED BEET HUMMUS IS
- Vegan
- Gluten-free
- Grain-free
- Nut-free
- Has no added oil
- Whole-food plant-based
- Flavorful
- Easy to make
INTERESTED IN MORE HUMMUS RECIPES?
If you enjoyed this recipe, here are a few more favorites:
Oil-Free Roasted Beet Hummus
Equipment
Ingredients
- 250 g cooked chickpeas drain chickpeas well
- 200 g roasted beets
- 2 tablespoons tahini
- 2 cloves garlic
- 40 ml lemon juice
- 30 ml water
- salt to taste
Instructions
Roasted beets
- Preheat oven to 200°C.
- Wash 3-4 medium beets thoroughly (don't peel their skin off).
- Place them onto a baking tray lined with baking paper and roast for 40 - 60 minutes until they’re fork-tender. The time will depend on the size of your beets.
- Remove from oven and let them cool down.
- Peel and chop the beets.
Hummus
- Place all ingredients into a high-speed blender and process until the mixture is smooth and creamy.
- Serve in a bowl and top with cooked chickpeas, parsley, and sesame seeds.
Nutrition facts
Never miss a recipe!
All images and text © Nensi & Slaven Beram.
Read more about copyright and usage policy here
