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Beetroot dip with pistachios and herbs inside purple bowl, with crackers in background.
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Beet Hummus without Tahini

This beet hummus without tahini is deliciously tangy and sweet, healthy, and made using a handful of simple ingredients. With a little preparation it can be ready in as little as 5 minutes!
Course Party Food, Snack
Cuisine vegan
Prep Time 7 minutes
Cook Time 50 minutes
Cooling time 30 minutes
Total Time 1 hour 27 minutes
Servings 6 servings
Calories 64kcal
Author Monika Dabrowski

Equipment

  • Blender or food processor

Ingredients

  • 1 medium beet whole, unpeeled
  • 1x14.11oz can chickpeas
  • 1 garlic clove chopped
  • 1 tablespoon extra virgin olive oil
  • 1⅓ tablespoons lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 4 tablespoons cilantro/fresh coriander finely chopped
  • ⅓ teaspoon ground coriander
  • ¼ teaspoon onion granules
  • ⅓ teaspoon fine sea salt plus pepper to taste
US Customary - Metric

Instructions

  • Roast beetroot: Preheat the oven to 375F/190C/gas mark 5. Wrap the beet in foil and, place on top of a small sheet and roast in the centre of the oven for about 50 minutes. Remove from the oven, unwrap and set aside to cool completely.
    TIP: To save time you can do this step in advance, refrigerate the beetroot and make the recipe the next day.
  • Prepare chickpeas: Drain the chickpeas and place in a bowl lined with a paper towel sheet. Gently wipe the chickpeas to remove excess moisture.
  • Peel beetroot: Once cooled, peel and chop the beetroot.
  • Puree: Place all the hummus ingredients in a blender and puree until smooth.
    TIP: Alternatively use a hand blender. You can use a food processor instead, but the mixture might be a little grainy.
  • Chill: Transfer to a bowl, adjust the seasoning if needed and chill for 30 minutes before serving.

Notes

  • You can roast the beetroot ahead and once cooled, refrigerate, unpeeled, until you are ready to make the recipe.
  • Wipe the chickpeas gently to remove excess moisture before using.
  • Puree the ingredients either in a blender (this will produce a smoother finish) or food processor.
  • Serve with crackers, pretzels or other party food favourites.  Scatter chopped nuts for a bit of texture and drizzle over a little oil before serving.
  • Storing: Keep refrigerated. Beetroot hummus will stay fresh, covered and refrigerated for up to 3 days. 
  • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 64kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg