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 a simple, flavorful spread that’s perfect as an appetizer, snack, or light lunch. It’s quick to prepare and pairs beautifully with buckwheat seed bread, roasted vegetables, homemade crackers, or simply a handful of raw veggies. The roasted beets add a natural sweetness and give the hummus its striking color.
This version is high in fiber and protein, vegan, and free of added oil. If you enjoy experimenting with colors and flavors, try other variations such as roasted red pepper hummus or purple sweet potato hummus for a different twist.
MEET THE INGREDIENTS
Find exact measurements and instructions in the recipe card below.
To make this hummus you will need:
- Cooked chickpeas (see How to cook chickpeas)
- Roasted beets (see How to roast beets)
- Tahini
- Garlic
- Lemon juice
- Water
- Salt
HOW TO MAKE OIL-FREE ROASTED BEET HUMMUS
Find exact measurements and the recipe card below.
STEP 1
Place the cooked chickpeas, roasted beets, tahini, garlic, lemon juice, water, and salt into a high-speed blender or food processor. Blend until the mixture is smooth and creamy, stopping to scrape down the sides if needed. Add more water a tablespoon at a time if you prefer a thinner consistency.
STEP 2
Transfer the hummus to a serving bowl and garnish with a few whole cooked chickpeas, a sprinkle of sesame seeds, and chopped parsley or other fresh herbs. Serve immediately or chill for later—the flavors deepen after a short rest.
TIPS AND HOW-TOS
Chickpeas can be used from a can or cooked from dried. Cooking dried chickpeas gives you control over texture and sodium, but canned chickpeas are convenient and work well when rinsed to reduce sodium.
If using canned chickpeas, drain them and rinse under cold water to remove excess salt and the canning liquid. This improves flavor and lowers sodium content significantly.
HOW TO COOK CHICKPEAS
- Rinse dried chickpeas thoroughly and place them in a large bowl. Cover with plenty of water — the beans will expand to about three times their size. Soak at least 12 hours or overnight.
- Drain and rinse the soaked chickpeas, then add them to a large pot and cover with fresh water. Bring to a boil, reduce heat, and simmer until tender, about 1½ to 2 hours depending on age and size.
- Keep the pot lid slightly ajar to allow steam to escape and check the water level during cooking, topping up with hot water as needed.
- Store cooked chickpeas in the refrigerator for 3–4 days, or freeze portions for longer storage.
- Note: 1 cup dried chickpeas yields roughly 3 cups cooked.
HOW TO ROAST BEETS
- Preheat the oven to 200°C (about 400°F).
- Wash 3–4 medium beets thoroughly, leaving the skins on.
- Place beets on a baking tray lined with parchment and roast for 40–60 minutes, until a fork slides in easily. Cooking time varies with beet size.
- Allow the beets to cool, then peel and chop them before using in the hummus.
OIL-FREE ROASTED BEET HUMMUS IS
- Vegan
- Gluten-free
- Grain-free
- Nut-free
- Made without added oil
- Whole-food, plant-based
- Flavorful and vibrant
- Quick and easy to prepare
If you enjoyed this recipe, here are a few more favorites:
- Roasted Red Pepper Hummus
- Purple Sweet Potato Hummus
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you share on Instagram, tag @alltheworldisgreen — we love to see your remakes.
Oil-Free Roasted Beet Hummus
Nensi Beram
Equipment
-
High-speed blender or food processor
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 (about 400°F).
-
Wash 3–4 medium beets thoroughly without peeling.
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Place on a parchment-lined baking tray and roast 40–60 minutes, until fork-tender. Time varies by size.
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Remove from oven, let cool, then peel and chop the beets.
Hummus
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Combine all ingredients in a high-speed blender or food processor. Process until smooth and creamy, adding water if needed to reach the desired texture.
-
Serve in a bowl and top with a few whole chickpeas, parsley, and sesame seeds if desired.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.