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Easy Beetroot Hummus with Tahini (Dairy-Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 145 reviews
  • Author: Julia
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://lazydayrecipes.com/easy-beetroot-hummus-with-tahini-dairy-free-recipe/