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    Home » Recipes » Appetizer

    Published: Aug 22, 2021 · Modified: Feb 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Beetroot hummus (without chickpeas)

    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.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This is at no extra cost to you, and is much appreciated support towards the running of the blog.

    Why you'll love this recipe

    • 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

    This easy to make recipe combines lots of healthy ingredients, and is a fresh and bright recipe perfect for summer BBQs, picnics and outdoor dining. As well as the beetroot, the recipes uses mostly pantry staples:

    • Beetroot: it has a lovely deep flavour when roasted, and is bursting with healthy vitamins.
    • 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 flavour and health benefits.
    • Garlic: for a hit of flavour. I only use one clove, but increase if you are a garlic fan!

    For those on a low histamine diet, please note that tahini (sesame) rates as 1 on the SIGHI list, and is listed as a potential allergen. Only try this recipe if you know you can tolerate sesame.

    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.

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

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

    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.

    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.

    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.

    • beetroot and tahini in a blender.
    • blended beets in a blender.

    How to serve

    There are a few ways to enjoy this dip (and I've tried all of them!):

    • Use as a dip with freshly cut crudites. Carrot stick, 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 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.

    Equipment required

    This recipe is very simple, and other than an oven which I think most of us have, you will need a food processor or a blender such as a Nutri-Bullet.

    someone holding a carrot stick with beetroot hummus on it from a bowl below.

    More sauces and dips to enjoy

    • Whipped ricotta crostini
    • Ginger Brussels sprouts
    • Cottage cheese tzatziki
    • Herb cream cheese stuffed mini peppers

    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 tried the 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 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Appetizer, Side Dish
    Cuisine American, British
    Servings 1 cup

    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. 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

    • Ensure the beetroot has cooled before blending.
    • Swap out the mint for another herb if you want to change up the flavours.
     
    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.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. 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.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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