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.
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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.
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!
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.
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.
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.
More sauces and dips to enjoy
Beetroot hummus (without chickpeas)
- 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!
- Ensure the beetroot has cooled before blending.
- Swap out the mint for another herb if you want to change up the flavours.
- tahini (sesame), which scores 1. Note that is a potential allergen.
- garlic, which scores 1.