Beetroot Hummus Without Tahini (5 Ingredients Recipe)

Quick and easy beetroot hummus without tahini makes it very easy to stay healthy. It is a perfect appetizer on whatever gathering day. Try this gluten-free and vegan hummus recipe.

beetroot hummus without tahini

Are you tired but still want to eat healthy on a gathering day? Try these appetizer recipes done in under 10 minutes:

Why Roasted Beet Hummus Without Tahini?

beetroot hummus without tahini

Simple than it sounds – It takes less than 5 minutes to make this recipe, literally! Okay, let’s not count the cooking time for beets. 

Beautiful color – Extremely eye-catching, very inviting, radiant color.

Earthy flavor – no tahini, no problem. Chickpeas give a very earthy flavor to this beet hummus. 

Creamy not creamy – You read that correctly! With aquafaba you can make your roasted beet hummus as creamy as you want. Drizzle aquafaba to always be in control of the liquid and not make the hummus runny.

Ingredients for Beetroot Hummus Without Tahini

beetroot hummus without tahini
  • Beetroot
  • Chickpea (canned) and aquafaba
  • Garlic
  • Lemon, half of it juice, and some zest

  • Olive oil 

How To Make Hummus Without Tahini

  1. Preheat your oven to 400 F. In the meantime, wash the beetroot, cut off all the greens, and wrap it with aluminum foil. Roast them for about 40 minutes.
  1. Uncan the chickpeas and separate them from the liquid. Don’t waste that liquid (aquafaba). It is as precious as water pasta. 
  1.  Unpeel one clove of garlic.
  1.  Once the beet is roasted and cooled down, throw all these ingredients into the food processor or a blender (like I had).
  1.  Add the end olive oil, a splash of lemon juice, and ¼ tbsp of lemon zest.

What To Eat With Beetroot Hummus?

beetroot hummus without tahini

According to your taste, feel free to experiment with as many side dishes as you would like. 

But, I like to keep things fresh and balanced. So, I chopped some cucumbers, diced some dill, and mixed them with a drizzle of olive oil and a pinch of salt.

I also cut a slice of pita bread into triangles and toasted them. 

Best thing ever!

Alternatively, you can use crackers or even other slices of bread to spread some beetroot hummus.

Sprinkle on the hummus your favorite seeds. Sundried seeds go very well with this homemade hummus recipe without tahini. 

Use hummus for pasta sauces. Toss the hummus with some warm pasta of your choice, a little pasta water, and shred a generous amount of your favorite cheese ( hi5 if you’re Parmigiano Reggiano team).

This hummus no tahini recipe is a fantastic base for salad dressing. The options are endless and they are right in your cupboard.

Coming in the next few days: beetroot hummus sandwich! Please be patient just for a little bit.

Variations Of Beet Hummus Recipe Without Tahini

Chickpeas – Instead of chickpeas, experiment with beans.

Beet – Chickpea ratio – Feel free to modify if you want the flavor of the bees to dominate in this hummus recipe. Try half a cup less and one more small beet.

Garlic – You may leave it out. Garlic is optional for this recipe.

beetroot hummus without tahini


How To Have A Creamier Hummus?

Have a creamier hummus by adding aquafaba to the consistency. Be careful when adding it. Prefer to drizzle rather than be generous.

How To Thicken Hummus Without Tahini?

First, if you want a chunky consistency, stop the machine before the hummus gets too smooth. If this is already out of your control, add some nut butter with a drizzle of sesame oil. That’s because the hummus will get a nutty flavor even without the tahini.

beetroot hummus without tahini

More beetroot recipes? Try:

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beetroot hummus without tahini

Beetroot Hummus Without Tahini (5 Ingredients Recipe)

  • Author: Nejona


Quick and easy beetroot hummus without tahini makes it very easy to stay healthy. It is a perfect appetizer on whatever gathering day. Try this gluten-free and vegan hummus recipe.


  • 1 large beetroot
  • 1 can chickpeas (15 oz) – choose the smallest can
  • 1 clove garlic (optional)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tbsp lemon zest



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