Beetroot Hummus (Without Chickpeas)
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 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Appetizer, Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 144kcal
- 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
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!
- 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.
Calories: 144kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 39mg | Potassium: 227mg | Fiber: 2g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg