This beet hummus without tahini combines cooked beets and chickpeas with lemon, garlic, and smoked paprika. Plain packaged beets keep the preparation to five minutes, with everything blended in a food processor.
Why You'll Love This Beet Hummus Without Tahini
- No cooking needed: Start with cooked beets to skip roasting or boiling.
- Creamy without tahini: Chickpeas and olive oil blend into a smooth, creamy base.
- Balanced flavor: Lemon and smoked paprika complement the beets' earthy sweetness.
- Easy to make ahead: Prepare the hummus in advance and refrigerate until needed.
I like making this beet hummus when I want something colorful and simple for a snack board or appetizer. It brings a different flavor to the familiar chickpea base without making the preparation more involved. My hummus without tahini is the plain alternative, while this version lets the sweetness and color of the beets come through.
The flavor is earthy and lightly sweet, with garlic adding a savory edge and smoked paprika bringing a little smokiness. Lemon juice balances the richness of the olive oil, so tasting after blending is useful: some beets are sweeter than others and may need a little more lemon. If you enjoy vegetable-based dips, my muhammara takes a different approach with roasted red peppers and walnuts.
Key Ingredients in Beet Hummus
The complete quantities are in the recipe card. These are the ingredients that shape the flavor and texture:
- Plain cooked beets: Packaged cooked beets make this a quick recipe and contribute the deep pink color and earthy sweetness. Choose plain beets for the flavor used here.
- Canned chickpeas: These give the hummus its body and creamy base. Drain them well so the canning liquid does not loosen the dip.
- Extra virgin olive oil: It helps the ingredients blend and gives the hummus a richer texture. A separate drizzle finishes the dish.
- Garlic and smoked paprika: Garlic adds a savory bite, while smoked paprika brings smokiness to balance the sweet beets.
- Lemon juice and salt: Lemon adds acidity, and salt brings the flavors together. Taste the blended hummus before adding more of either.
How to Make Beet Hummus in 5 Minutes
You'll find the full printable recipe below. Here is the method at a glance:
1. Combine the ingredients: Put the drained chickpeas, cooked beets, garlic, salt, smoked paprika, lemon juice, and olive oil into a food processor.
2. Blend until smooth: Process until creamy, stopping to scrape down the sides so everything blends evenly. Check the seasoning and add a little more lemon juice or salt if needed. Blend briefly to incorporate.
3. Plate the hummus: Spoon the beet hummus onto a plate and use the back of a spoon to create a swirl pattern.
4. Finish the hummus: Drizzle extra virgin olive oil inside the swirl, then sprinkle sesame seeds, pomegranate seeds, and chopped chives on top.
Tips for Smooth Beet Hummus
- Drain thoroughly: Extra liquid from the chickpeas can make the dip looser than intended.
- Scrape down the processor: Ingredients can collect around the sides. Stop and scrape them back toward the blades before continuing to blend.
- Adjust the garlic to your taste: Start with two cloves if you prefer a milder flavor; the full recipe uses three.
- Taste before adding more lemon: The sweetness of cooked beets varies. Blend first, then adjust the acidity a little at a time.
How to Store Beet Hummus
Store the hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if a little oil has separated. You can also make it a few hours ahead and keep it refrigerated until needed. If you prefer to chill it before serving, allow about 30 minutes; this is optional.
What to Serve with Beet Hummus
Serve it with warm pita, pita chips, seed crackers, or sliced cucumber, carrots, and bell peppers. For a larger appetizer spread, add cherry tomato bruschetta with mozzarella for something crisp alongside the dip. The olive oil, sesame seeds, pomegranate seeds, and chives provide the finishing garnish.
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Recipe
Beet Hummus Without Tahini
Ingredients
For the hummus:
- 300 g canned chickpeas - drained weight
- 2 plain packaged cooked beets
- 3 cloves garlic - peeled
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 5 tablespoons extra virgin olive oil
For garnish:
- Extra virgin olive oil
- Sesame seeds
- Pomegranate seeds
- Chives - chopped
Instructions
- Add 300 g canned chickpeas , 2 plain packaged cooked beets, 3 cloves garlic , peeled, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 tablespoon lemon juice, and 5 tablespoons extra virgin olive oil to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust with a little more salt or lemon juice if needed, then blend briefly to combine.
- Spoon the hummus onto a serving plate and use the back of a spoon to make a swirl. Drizzle with extra virgin olive oil and sprinkle with sesame seeds, pomegranate seeds, and chopped chives.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Patricia says
I love the idea of adding roasted beets to hummus, it’s such a colorful twist on the classic! The way you described the swirl with olive oil and toppings makes it feel so special. Can’t wait to try this beet hummus soon!