Quick Beetroot Hummus Without Tahini
Switch up your normal hummus with this quick Beetroot Hummus without tahini. If you’ve made hummus before then you know that most recipes call for tahini. Tahini is a paste made from toasted sesame seeds and mostly a major ingredient in hummus. It gives hummus that nutty flavor and texture.
For this recipe I will not be adding any tahini and the recipe will still be delicious. Also if you’ve bought tahini before you may have realized that that small tub in the supermarket can be quite pricey. So don’t ever shy away from making any hummus because of lack of tahini.
What is Hummus?
Hummus is a spread or dip made from smashed/blended chickpeas, lemon juice and garlic popular in most Middle East cuisines. Traditional hummus recipes call for tahini for the nutty flavor. In this recipe I included beetroot and not tahini. Adding beetroot in this recipe is a good way to add fiber into the soup as well as other important nutrients like Vitamin B9, manganese, potassium and Vitamin C.
Cooked or Raw Beets?
I prefer cooked beets whether that’s by boiling or roasting is up to you. Roasting for me takes too much time and I’m normally too hungry when I make this. I’ve tried this recipe with raw grated beets but the taste is not as good therefore I prefer cooked beets.
What you will need for this Beetroot hummus recipe
- Cooked beets
- Cooked chickpeas
- Garlic
- Lemon juice
- Water to thin out
- Salt
Tools Needed
Food processor
How to Enjoy this Quick Beetroot Hummus Without Tahini
- As a spread for your toast
- Vegetables dip like carrots
- As a pasta / pizza sauce
- As a salad dressing
How to Store this Beetroot Hummus
This hummus can store in the refrigerator in an air tight container for 1 week.
Also check out this recipe for Vegan Pumpkin Soup without Coconut Milk that you’d be interested to try out and don’t forget to tag me on Instagram.
Quick Beetroot Hummus Without Tahini
Equipment
- Food Processor
Ingredients
- 1 cup Chickpeas cooked
- 1 medium Beetroot
- 2 cloves Garlic
- 1 tbsp Lemon juice
- 1/2 tsp Cumin powder
- 1/2 tsp Salt
- Water to thin out
Instructions
- Cut up beetroot and cook in a pot with a little water over medium heat
- In a food processor, place chickpeas and cooked beets and process for one minute. Add garlic, lemon juice, cumin powder and salt and process adding water to thin the mixture out.
- If the mixture id too thick add more water and keep tasting as you adjust the salt
- Refrigerate or enjoy immediately. This beetroot hummus will store in the fridge for up to 1 week in an air tight container.