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.
🥘 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!
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⭐ 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
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.
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.
🥣 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:
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📖 Recipe
Beetroot Hummus (Without Chickpeas)
Equipment
Ingredients
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.
- tahini (sesame), which scores 1. Note that is a potential allergen.
- garlic, which scores 1.
Alice Landoch says
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.
Claire says
Ooh, the homemade bread with the hummus sounds so good! Very happy to hear you are finding lots of recipes you enjoy here!
Vini says
Hi, made this today. Very good. How long do you think it can stay in fridge? Thank you for lovely recipes
Claire says
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!
PinkBird says
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 ?
Claire says
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.
Sarah says
Can you freeze this?
Claire says
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).
Bo says
This was sooo delicious! I loved it 😍
Claire says
So glad you liked it Bo!
Alida Yath says
Thank you! These look delicious. What else can I use for this humus if I don't want to use tahini.
Thank you
Claire says
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.