Tasty Beet Hummus Without Tahini

Skip the tahini drama and make a beet hummus so vivid it could sell itself on color alone. This is the kind of dip that makes people ask, “Wait, what is this?” and then go back for a third scoop. It’s creamy without being heavy, bold without being weird, and honestly kind of addictive.

If you think beets taste like dirt, you’ve just never had them roasted and whipped into velvet with lemon, garlic, and olive oil. This recipe is proof that simple ingredients can hit way above their weight class.

What Makes This Recipe Awesome

• No tahini, no problem: Instead of sesame paste, we leverage olive oil, lemon, and a touch of nut butter (or yogurt, see variations) to get a creamy, balanced texture.
• Roasted beet sweetness: Roasting concentrates flavor, tames earthiness, and delivers that neon-magenta glow that turns any table into an event.
• Budget-friendly: Canned chickpeas + pantry staples = gourmet results without the gourmet price tag.
• Versatile: Serve as a dip, spread, or sauce. Sandwiches, bowls, crostini—this one plays well with everything.
• Nutrient-packed: Beets bring antioxidants; chickpeas bring protein and fiber.Your body will send a thank-you note.

Ingredients

• 2 medium beets, trimmed and scrubbed (or 1 1/2 cups cooked beet, chopped)
• 1 can (15 oz) chickpeas, drained and rinsed (reserve a little aquafaba if you want extra creaminess)
• 2–3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus more to taste)
• 1 small garlic clove, minced (or roasted for milder flavor)
• 1–2 tablespoons smooth almond butter or cashew butter (optional but excellent tahini stand-in)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 2–4 tablespoons cold water (or reserved aquafaba) to thin
• Freshly ground black pepper, to taste
• Optional garnishes: olive oil drizzle, chopped pistachios, sesame seeds (irony allowed), dill, mint, or feta crumbles

Let’s Get Cooking – Instructions

1. Roast the beets: Heat oven to 400°F (200°C). Wrap beets in foil with a light drizzle of oil and pinch of salt. Roast 45–60 minutes until fork-tender.Cool, peel (skins should slip off), and roughly chop.
2. Prep your base: In a food processor, add chickpeas, garlic, cumin, salt, lemon juice, and nut butter (if using). Pulse until sandy and combined.
3. Add the beets: Toss chopped roasted beets into the processor. Blend until the mixture starts to smooth out and turn gloriously fuchsia.
4. Stream in olive oil: With the motor running, pour in the olive oil.Process for 45–60 seconds until glossy and cohesive.
5. Adjust texture: Add cold water or aquafaba, 1 tablespoon at a time, pulsing until you hit a silky, scoopable consistency. It should cling to a chip without clumping like clay.
6. Taste and tweak: Add more salt, lemon, or a pinch of pepper. If it tastes flat, it needs more salt or acid—simple.
7. Garnish and serve: Swirl into a shallow bowl, make a little well, drizzle olive oil, and top with herbs or crunchy nuts.Serve with warm pita, crackers, or crisp veggies.
8. No-oven shortcut: Use vacuum-packed cooked beets and skip to step 2. Will it be slightly less complex? A touch.Will anyone complain? Unlikely.

Preservation Guide

• Fridge: Store in an airtight container for 4–5 days. Press a piece of parchment against the surface to limit oxidation and color bleed.
• Freezer: Freeze in small portions (think half-cup) for up to 2 months.Thaw overnight in the fridge and re-blend with a splash of water or lemon to revive.
• Meal prep tip: Keep garnishes separate and add just before serving for best texture and crunch.

What’s Great About This

• Color that converts skeptics: The bright magenta hue makes even veggie-haters take a curious bite. Visual marketing, but edible.
• Allergy-friendly flexibility: No sesame. Can be dairy-free and vegan.Easy to make nut-free too (see Variations).
• Speed and simplicity: Once your beets are roasted (or you use pre-cooked), the rest takes 10 minutes. Minimal dishes, maximum payoff.
• Multi-purpose: Works as a dip, sandwich spread, grain-bowl anchor, or even a stunner under roasted salmon. IMO, it’s a hosting cheat code.

Don’t Make These Errors

• Using raw beets without cooking: You’ll get earthy, gritty, and a blender meltdown.Roast or use pre-cooked.
• Skipping salt and acid: Lemon and salt unlock flavor. If it tastes bland, that’s your fix, not more cumin.
• Overloading garlic: Raw garlic is spicy and can dominate. Start small; you can always add more.
• Not blending long enough: Give it time to get creamy.A full minute of processing can be the difference between “meh” and “wow.”
• Adding too much liquid early: Thin slowly. You can’t un-water a dip (sadly).

Recipe Variations

• Nut-free: Skip the nut butter and add 2 tablespoons plain Greek yogurt or 1 tablespoon olive oil plus 1 tablespoon aquafaba for creaminess.
• Smoky beet hummus: Add 1/2 teaspoon smoked paprika and a pinch of chipotle powder. Finish with a squeeze of lime.
• Herb garden version: Blend in 1/4 cup fresh dill and parsley.Bright, fresh, and killer with salmon or cucumbers.
• Citrus twist: Swap half the lemon juice for orange juice and add zest. Sweet-savory vibes, highly snackable.
• Roasted garlic: Roast a whole head at 400°F for 35–40 minutes, squeeze out 2–3 cloves, and use instead of raw. Soft, mellow, luxurious.
• Spiced crunch topper: Toast pumpkin seeds with cumin and chili flakes in a little oil; sprinkle over before serving for texture flex.
• Protein push: Add 2 tablespoons hemp hearts while blending.Subtle, but boosts nutrition without changing flavor.

FAQ

Can I use canned beets?

Yes, but choose unsalted and rinse well. The texture will be a bit softer and the flavor slightly less complex than roasted, but it still works great for a quick batch.

What if I don’t have a food processor?

A high-speed blender works; just add liquid gradually and stop to scrape down often. For a chunkier, rustic version, use a potato masher and some elbow grease—still tasty.

Do I need the nut butter?

Nope.

It adds body and mild nuttiness that mimics tahini, but you can replace it with extra olive oil, a spoon of yogurt, or simply omit and use aquafaba to smooth it out.

How do I fix hummus that’s too earthy?

Add more lemon juice and a pinch of salt. A tiny drizzle of honey or maple (1/2 teaspoon) can also balance beets that lean overly mineral, FYI.

Can I make this spicy?

Absolutely. Add 1/4–1/2 teaspoon cayenne or blend in a roasted jalapeño.

Taste as you go—there’s a thin line between “zing” and “send water.”

Is this recipe vegan and gluten-free?

Yes, as written it’s vegan and naturally gluten-free. Just verify any add-ins (like yogurt or feta) based on your dietary needs.

What do I serve with beet hummus?

Pita, seeded crackers, cucumber, carrots, radishes, bell peppers, or crusty bread. Also elite as a sandwich spread with arugula and roasted veggies.

The Bottom Line

This Tasty Beet Hummus Without Tahini is the rare combo of simple, striking, and seriously delicious.

It’s creamy without dairy, rich without tahini, and bold without being bossy. Make it once, and it becomes your default party trick—weekday snack included. Bright color, clean ingredients, fast prep: that’s a win-win-win.