I absolutely love this Easy Beetroot Hummus with Tahini (Dairy-Free) recipe because it’s vibrant, creamy, and full of flavor without any dairy at all. Whether you’re looking for a fresh twist on classic hummus or want to sneak in some greens with a pop of color, this recipe has got you covered. It’s a fantastic way to brighten up snack time or add a beautiful spread to your next gathering.
When I first tried making beetroot hummus, I was blown away by how simple it was to whip up but how impressive it looked and tasted. You’ll find that this recipe works perfectly with either fresh roasted beets or canned ones for a quick fix. It’s dairy-free, packed with protein, and perfect for anyone who enjoys a healthy, flavorful dip.
Why You’ll Love This Recipe
- Naturally Vibrant Color: The beetroot gives the hummus a stunning pink hue that makes any appetizer board pop.
- Simple Ingredients: You probably already have everything in your pantry, and the prep is a breeze.
- Dairy-Free & Allergy-Friendly: Perfect if you’re avoiding dairy but still want creamy richness from tahini and olive oil.
- Versatile & Delicious: Works great as a dip, spread, or sandwich filling—my family goes crazy for it every time.
Ingredients You’ll Need
The ingredients for this Easy Beetroot Hummus with Tahini (Dairy-Free) recipe combine earthy sweetness and creamy textures effortlessly. A few simple pantry staples bring everything together to give you that silky, flavorful dip that’s as good for you as it is delicious.
- Red Beets: Fresh roasted beets add a lovely natural sweetness, but canned beets work just as well when you’re short on time.
- Chickpeas: Your hummus base—be sure to rinse them well to avoid any canned tanginess.
- Tahini: This sesame paste gives hummus that unmistakable rich, nutty flavor and silky texture.
- Lemon Juice: Freshly squeezed juice brightens the flavors and balances the earthiness of beets.
- Garlic Cloves: Adds just the right punch without overpowering.
- Olive Oil: Both for roasting if you go fresh, and then blended in for that luscious finish.
- Salt and Pepper: To taste—seasoning is everything!
- Chopped Parsley (Optional): For a fresh and colorful garnish when serving.
Variations
I love experimenting with this Easy Beetroot Hummus with Tahini (Dairy-Free) recipe, and you might enjoy making it your own too! Whether it’s adding a spicy kick or swapping up the herbs, there are plenty of ways to personalize this dish to fit your vibe.
- Spicy Twist: I’ve added a pinch of smoked paprika or a dash of cayenne for a little warmth—my family loves the added depth.
- Herb Boost: Toss in fresh dill or cilantro if parsley isn’t your thing; it changes the flavor profile beautifully.
- Roasted Red Pepper: Once, I blended in some roasted red peppers with the beets, and it brought a lovely smoky sweetness that elevated the dip.
- Lemon Zest: For an extra citrusy zing, zest your lemon before juicing—it brightens every bite.
How to Make Easy Beetroot Hummus with Tahini (Dairy-Free) Recipe
Step 1: Roast Your Beets to Sweet Perfection
If you’re using fresh beets, start by preheating your oven to 375°F. Place the beets on a piece of foil in a small baking dish, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Wrap them tightly in the foil and roast for about an hour until you can easily pierce them with a fork. When they’re cool enough to handle, slip off the skins with gloved hands or rub them gently with a paper towel. Trust me, roasting your own beets adds such a wonderful depth of flavor that canned simply can’t beat.
Step 2: Blend the Beetroot and Chickpeas
Into your food processor, toss the roasted or canned beets along with drained and rinsed chickpeas, tahini, lemon juice, and garlic cloves. Blend everything together until it forms a thick, smooth paste. I like to scrape down the sides a couple of times to make sure everything gets evenly mixed—you’re looking for that perfect creamy texture.
Step 3: Add Olive Oil for Creaminess
With the food processor running, slowly stream in about a half cup of olive oil until the mixture becomes silky and fluffy. This step is key—it totally transforms the texture and richness of your hummus. Taste it, then season with salt and pepper as needed. I like to stop and taste here because beets can vary in sweetness and earthiness, so you want to find that perfect balance for your palate.
Step 4: Serve and Garnish
Transfer your hummus to a pretty bowl and drizzle with extra olive oil. Sprinkle on some chopped parsley if you’re feeling fancy. I sometimes add a few whole chickpeas or a pinch of smoked paprika too. Serve with pita wedges, fresh veggies, or use it as a spread on sandwiches—the possibilities are endless!
Pro Tips for Making Easy Beetroot Hummus with Tahini (Dairy-Free) Recipe
- Go Easy on the Garlic: I’ve learned that too much garlic can overpower the beet’s sweetness, so start with two cloves and add more only if you love that kick.
- Use Fresh Lemon Juice: Fresh juice brightens the dip perfectly—bottled lemon juice just doesn’t have the same pop.
- Balance the Texture: If your hummus feels too thick, a tablespoon or two of water or more olive oil helps you get that perfect creamy consistency.
- Peeling Beets Safely: Wearing gloves when peeling roasted beets saves your hands from staining, and if you don’t have gloves, rubbing the skins off gently with a paper towel works too.
How to Serve Easy Beetroot Hummus with Tahini (Dairy-Free) Recipe
Garnishes
I always top this hummus with a drizzle of good quality olive oil and a sprinkle of freshly chopped parsley for a fresh, herbaceous contrast. Sometimes I throw on some toasted pine nuts or a pinch of za’atar spice mix to give it an extra special flair that my guests always comment on.
Side Dishes
Pair your Easy Beetroot Hummus with pita wedges, crisp cucumber slices, carrot sticks, or bell pepper strips for dipping. It’s also wonderful alongside warm flatbreads or as a spread in veggie wraps. Whenever I serve it with a crunchy salad or roasted veggies, the contrasting textures make every bite more exciting.
Creative Ways to Present
For parties, try swirling the hummus in a shallow platter and topping with colorful garnishes like pomegranate seeds, edible flowers, or a sprinkle of dukkah spice. I’ve even served it in little individual cups topped with microgreens for a fancy appetizer vibe. It’s such a showstopper that looks like it took way more effort than it actually did.
Make Ahead and Storage
Storing Leftovers
Store leftover Easy Beetroot Hummus with Tahini (Dairy-Free) in an airtight container in your fridge—it keeps beautifully for up to 4 days. I like to give it a little stir before serving again to refresh the texture and flavor.
Freezing
Freezing works well for this hummus—I portion it into freezer-safe containers and freeze for up to 2-3 months. When you’re ready to eat, thaw overnight in the fridge. The texture might be slightly thicker, so give it a quick pulse in the food processor or stir in a splash of olive oil or water to loosen it up.
Reheating
This hummus is best enjoyed cold or at room temperature, so reheating isn’t really necessary. But if you do prefer it warmed, gently warm it in a microwave-safe bowl for just 20-30 seconds, then stir well. Avoid overheating to keep that fresh, vibrant flavor intact.
FAQs
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Can I use canned beets instead of fresh for this recipe?
Absolutely! Using canned beets saves you a lot of time and still delivers great flavor. Just make sure to drain them well to avoid adding extra liquid to your hummus. The texture may be a bit softer compared to fresh roasted beets, but it still blends beautifully for a velvety dip.
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Is this beetroot hummus gluten-free?
Yes, it is naturally gluten-free as it contains no wheat or gluten ingredients. It’s perfect for anyone following a gluten-free diet. Just be sure your accompaniments (like pita or crackers) are also gluten-free if serving with those.
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How long does homemade beetroot hummus last in the fridge?
Stored in an airtight container, this hummus will keep fresh for up to 4 days in the refrigerator. Always use a clean spoon to avoid contamination and give it a sniff before serving—if it smells off or looks funky, it’s best to discard.
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Can I make this recipe without a food processor?
While a food processor is ideal for achieving smooth and creamy hummus, you could try mashing everything by hand with a fork or potato masher for a more rustic texture. Just expect a chunkier result that won’t be quite as creamy.
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What can I use if I don’t have tahini?
If you don’t have tahini on hand, you can substitute with smooth almond butter or cashew butter for a slightly different nutty flavor. It won’t be traditional but will still add richness and creaminess to your beetroot hummus.
Final Thoughts
This Easy Beetroot Hummus with Tahini (Dairy-Free) recipe has quickly become one of my go-to snacks because it’s so quick to make, gorgeous on the plate, and loved by everyone who tries it. I think you’ll enjoy how easy it is to customize and the way it stays fresh in the fridge for several days. Next time you want a colorful, healthy dip that feels just a bit special, give this recipe a try—you might find it quickly becomes a new family favorite!
Print
Easy Beetroot Hummus with Tahini (Dairy-Free) Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2.5 cups
- Category: Dip
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Easy Beetroot Hummus with Tahini is a vibrant, dairy-free twist on traditional hummus, combining roasted or canned beets with chickpeas, tahini, and fresh lemon juice. Its rich color and earthy flavor make it a perfect healthy dip or spread, enhanced with garlic and olive oil for creaminess and depth. Ideal for serving with pita wedges or fresh vegetables, this recipe is simple to prepare and adaptable to use either fresh or pre-cooked beets.
Ingredients
Beets
- 2 small red beets (or about 2/3 cup drained canned sliced beets or pre-roasted vacuum sealed beets)
Main Ingredients
- 1 15–oz can chickpeas, drained and rinsed
- 1/3 cup tahini
- Juice of 1 lemon (about 1/4 cup)
- 2 cloves garlic
- 1/2 cup olive oil, plus more for roasting the beets and garnishing
- Salt and pepper to taste
Garnish
- Chopped parsley, optional, for garnishing
Instructions
- Roast the Beets: Preheat your oven to 375°F. Place whole beets on a sheet of foil in a small baking dish, drizzle lightly with olive oil, and season lightly with salt and pepper. Wrap the beets tightly in foil and roast for about 1 hour, until tender when pierced with a fork. Allow them to cool slightly, then peel the skins off using gloved hands. These can be roasted up to 5 days in advance and stored refrigerated.
- Prepare Ingredients for Blending: In a food processor, combine the roasted or canned beets, drained chickpeas, tahini, lemon juice, and garlic cloves. Blend these ingredients until the mixture is smooth and thick.
- Add Olive Oil: With the food processor running, slowly drizzle in 1/2 cup of olive oil. Continue blending until the mixture becomes smooth, fluffy, and well combined.
- Serve: Transfer the hummus to a serving bowl, drizzle with additional olive oil, and season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve with pita wedges and fresh vegetables for dipping.
Notes
- Store the hummus in an airtight container in the refrigerator for up to 4 days.
- You can freeze the hummus for 2-3 months; thaw in the refrigerator before serving.
- Use gloved hands when peeling roasted beets to avoid staining your skin.
- Add extra lemon juice or garlic to adjust flavor to your preference.
- For a smoother texture, remove skins from canned beets if preferred.
