Beetroot Hummus (Without Chickpeas)

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

5 from 6 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 144kcal

Author: Claire

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