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Home » Recipes » Appetizers

Beetroot Hummus (Without Chickpeas)

Published: Aug 22, 2021 · Modified: Sep 28, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 12 Comments

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Love hummus but can't tolerate chickpeas? Then this beetroot hummus without chickpeas is just for you! It is full of flavour from the roasted beets and the creamy tahini, and is so simple to make. A vegan, gluten-free and low histamine dip.

overhead view of beetroot hummus in a bowl surrounded by crudites and crackers.

🥘 Hummus without chickpeas

Hummus is such a go-to dip, and especially perfect in the summer with other plates such as my whipped ricotta dip and spicy zucchini baba ganoush, served with crudites and maybe crackers or vegetable chips.

Chickpeas though can be a bit tricky if you have dietary restrictions or are low fodmap. This beetroot hummus still has the vibrancy and flavour you want from a dip, but without the chickpeas. The creamy taste and texture comes instead from the combination of the beetroot and tahini.

Love beets? I think you will love my beetroot broccoli salad and my beetroot sweet potato soup as tasty lunch ideas!

Jump to:
  • 🥘 Hummus without chickpeas
  • ⭐ Why this recipe is so good
  • 🍯 Ingredients
  • 📖 Variations on the recipe
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 🍽 How to serve
  • 🥣 More sauces and dips
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

  • Taste of summer. The hummus feels light and fresh, and so good for you too!
  • Feels a bit special. Using beetroot makes for a nice change from regular hummus. Impress your guests at your next BBQ!
  • Easy to make. Such a simple recipe, that takes minutes to prepare once the beetroot has been roasted in the oven.

🍯 Ingredients

labelled beetroot, tahini, garlic, olive oil, mint and apple cider vinegar.

Make sure to see the recipe card below for the full ingredients and their quantities!

Some notes on a few of them:

  • Beetroot: it has a lovely deep flavour when roasted in the oven.
  • Tahini: the traditional hummus ingredient, it gives a creamy taste and consistency.
  • Apple juice: used instead of lemon juice, for a hint of sweetness and a touch of acidity.
  • Mint: for a fresh and bright taste. Add more if you want a more herby flavour.
  • Olive oil: I suggest using an extra virgin olive oil for its rich flavour.
  • Garlic: for a hit of flavour. I only use one clove, but increase if you are a garlic fan!

📖 Variations on the recipe

You can easily vary the taste of this hummus by changing up the herbs you use. If you aren't a fan of mint, then parsley, thyme or basil would also be lovely.

Not a fan of garlic? Simply leave out and perhaps add a few extra herbs instead.

🔪 Step by step instructions

Making hummus in the traditional way couldn't be more simple, and is literally a case of adding ingredients to a blender. This beetroot hummus does have one step before that, but it adds so much flavour (and colour!), so is definitely worth the extra time.

beetroot and tahini in a blender next to a white and black striped cloth.
blended beets in a blender next to a white and black striped cloth.

Step 1

Roast the beetroot in the oven for around 45 minutes. Time will vary depending upon how large the beetroot are. You need to drizzle a little olive oil over them first, then wrap in aluminium foil and place in a baking tray. Make sure to wrap them fully (I did so after taking the picture above). After baking, set aside to cool.

Step 2

Once the beetroot have cooled add to the blender, along with the other ingredients. Blend for 20-30 seconds until you have the consistency you prefer. Personally I like mine a little chunky, but if you blend further then it will go more creamy in texture.

💭 Recipe tips and notes

  • Make sure the beets are fork tender out of the oven so they easily blend up. If not, give them a few more minutes.
  • Ensure the beetroot has cooled before blending.
  • Swap out the mint for another herb if you want to change up the flavours.

🍽 How to serve

  • Use as a dip with freshly cut crudites. Carrot sticks, celery and radishes are always good. I find kids will eat their veggies a bit more if they have a dip too!
  • Serve as a dip with crackers. If you can eat regular crackers then use your favourite or perhaps my air fryer pita chips, or if wheat is an issue for you or the ingredients of store-bought, then how about my multi-seed crackers instead? They are just seeds and water - that's it!
  • Use as a spread for sandwiches or on rice cakes.
  • Have as a topping for a baked potato or sweet potato - so delicious and a little different as an easy weeknight dinner.
someone holding a carrot stick with beetroot hummus on it from a bowl below.

🥣 More sauces and dips

Find so many tasty appetizers including my most popular cream cheese stuffed peppers and whipped ricotta crostini. Some recent recipes to enjoy:

  • air fryer Tenderstem broccoli on a white plate with a small bowl of tahini dressing.
    Air Fryer Tenderstem Broccoli
  • blueberry ricotta toast on a wooden board next to fresh blueberries.
    Blueberry Ricotta Toast
  • peach corn salsa in a white bowl with a spoon next to fresh peaches and cilantro.
    Peach Corn Salsa
  • air fryer baby carrots in a white bowl on a wooden board next to a small bowl of herbs.
    Easy Air Fryer Baby Carrots

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

overhead view of a bowl of roasted beetroot hummus surrounded by crudites and crackers.

Beetroot Hummus (Without Chickpeas)

Claire
This beetroot hummus without chickpeas is a twist on the traditional recipe, made with roasted beets for a bright and fresh flavour. Makes approximately one cup.
5 from 7 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Appetizer, Side Dish
Cuisine American, British
Servings 4 servings
Calories 144 kcal

Equipment

  • Blender

Ingredients
  

  • 2 beetroot
  • ¼ cup tahini
  • 1 tablespoon olive oil + 1 teaspoon for roasting
  • 2 tablespoon apple juice
  • 1 garlic clove
  • 2 tablespoon mint
  • pinch salt

Instructions
 

  • Preheat the oven to 180C / 360F. Once at temperature, drizzle the beetroot with a little olive oil and roast for around 45 minutes or until tender. Set aside to cool.
  • Once the beetroot has cooled add to a blender with the other ingredients. Blend to a thick dip, or blend for longer for a more creamy consistency. If required, add a teaspoon of water at a time to thin the hummus.
  • Spoon into your serving bowl, drizzle with a little olive oil and garnish with a sprinkle of herbs. Then enjoy!

Notes

  • Make sure the beets are fork tender out of the oven. If not, give them a few more minutes.
  • Ensure the beetroot has cooled before blending.
  • Swap out the mint for another herb if you want to change up the flavours.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this beetroot hummus score 0 on the SIGHI list, with the exception of:
  • tahini (sesame), which scores 1. Note that is a potential allergen.
  • garlic, which scores 1.

Nutrition

Calories: 144kcalCarbohydrates: 9gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 39mgPotassium: 227mgFiber: 2gSugar: 4gVitamin A: 130IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Alice Landoch says

    August 08, 2024 at 7:57 pm

    5 stars
    This is so yummy. I am in heaven. It even tastes sweet to me. Eating with red peppers, celery and radish and on some homemade bread that my husband made for me. I sliced radishes and putting beet hummus on top and they go together so well. Thank you for making this low histamine diet exciting and delicious.

    Reply
    • Claire says

      August 08, 2024 at 8:12 pm

      Ooh, the homemade bread with the hummus sounds so good! Very happy to hear you are finding lots of recipes you enjoy here!

      Reply
  2. Vini says

    April 30, 2024 at 1:17 pm

    Hi, made this today. Very good. How long do you think it can stay in fridge? Thank you for lovely recipes

    Reply
    • Claire says

      April 30, 2024 at 1:28 pm

      Hi there! It will last for about 2 days in the fridge, but if you are a low histamine reader then it's usually not advised to store food due to histamine formation. Glad you enjoyed the beet dip!

      Reply
  3. PinkBird says

    April 17, 2024 at 6:01 am

    Isn't this recipe high in oxalates ?
    I used to tolerate them but not anymore. I believe it may be because I don't take as much calcium as before maybe...
    Could this still be harmless ?

    Reply
    • Claire says

      April 17, 2024 at 7:00 am

      Hi there! My recipes are designed as low histamine, not as specific to a low oxalate diet. I would suggest to work with a dietician to figure out which foods are tolerated and not for your personal health needs. As I understand it, beets are higher in oxalates if you need to avoid them.

      Reply
  4. Sarah says

    December 22, 2023 at 2:28 pm

    5 stars
    Can you freeze this?

    Reply
    • Claire says

      December 22, 2023 at 3:53 pm

      I haven't tried freezing this particular recipe, but beet dips should freeze fine in freezer-safe sealed containers (just don't leave it too long in the freezer).

      Reply
  5. Bo says

    August 27, 2022 at 12:32 pm

    5 stars
    This was sooo delicious! I loved it 😍

    Reply
    • Claire says

      August 27, 2022 at 1:21 pm

      So glad you liked it Bo!

      Reply
  6. Alida Yath says

    June 22, 2022 at 4:20 pm

    Thank you! These look delicious. What else can I use for this humus if I don't want to use tahini.
    Thank you

    Reply
    • Claire says

      June 22, 2022 at 8:50 pm

      Thank you! I don't think there is a way to make hummus without chickpeas and tahini I'm afraid, as it wouldn't have the thick texture.

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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