Beet Hummus without Tahini

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Rich in beautiful pink color, this Beet Hummus is a fun twist on traditional hummus. Made with no tahini and only five ingredients!

I can't stop looking at this hummus. It's so gorgeous. I love the pink hues.

Beets are such a cool vegetable. They are a root vegetable (meaning they grow in the ground) filled with fiber, vitamin C, and folate. Their deep red color lets us know that they are filled with antioxidants. And they're gorgeous. Have I said that already?

Beets have a slightly sweet taste that goes well with a hummus recipe. Not too strong or overpowering, beets show up and add their color and flavor in the perfect proportions. In this recipe we'll be using cooked beets which create a light and smooth hummus texture. So good!

One of the things I love most about hummus is that it's very easy to make. All you have to do is throw the ingredients into the food processor and blend. No chopping or prepping. Just dump and process. (If you want another hummus recipe, be sure to check out my Sweet Potato Hummus too!)

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Ingredients
Step-By-Step Instructions
FAQ
Recipe Prayer
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A tray of veggies, crackers, and a bowl of beet hummus.

Ingredients

Chickpeas: Be sure to buy a can of chickpeas with no added ingredients like salt. If you can only find chickpeas with added salt, omit the salt from the recipe.
Beet: You'll want to use a cooked beet for this recipe. See instructions for cooking beets below.
Sunflower Seed Butter: Traditionally, hummus has tahini. But I like using sunflower seed butter because I think it has a sweeter, milder flavor. You can sub tahini or almond butter.
Garlic: For an umami kick.
Aquafaba: To keep the recipe oil-free we'll use aquafaba. Aquafaba is just the liquid from a can of chickpeas. When you open the can, pour the liquid into a measuring cup and then drain and rinse the chickpeas like normal.
Lemon or Lime Juice: either one is fine. The hummus just needs a bit of acid.
Spices: Cumin and salt. Cumin is a traditional hummus ingredient. Salt enhances all the other flavors. Add as much as you'd like, to taste.

Step-By-Step Instructions

Step 1. Drain and rinse the chickpeas. Reserve ¼ cup of aquafaba to use in the hummus.

Step 2. Add the chickpeas, cooked beet, sunflower seed butter, aquafaba, garlic, cumin, and salt into the bowl of the food processor and process until smooth. Check carefully to make sure the entire beet is blended (sometimes it hides in there!)

Enjoy this Beet Hummus with vegetables, pita, crackers, or on a spoon.

FAQ

How to Cook a Beet

You'll need a cooked beet for this recipe. I've tried using store-bought cooked beets and canned beets in this recipe, and the color and flavor is not as bright and fresh.

For best results buy raw beets and cook them yourself.

How to Roast a Beet

To roast, cover a large beet in aluminum foil and bake at 400 for 40-50 minutes, until it's fork tender. Let cool completely, then use in this recipe.

How to Steam a Beet

Peel the beets, then place them in a steamer basket and cook for 30 minutes, or until tender.

Recipe Prayer

Jesus, thank you for the beauty of your creation. Thank you for giving us the opportunity to enjoy it. Amen.

Do you love hummus as much as I do? You'll definitely enjoy these other bean dips:

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