Sides

Oil-Free Beetroot Hummus

By Dixya

Spring-inspired, vibrant beetroot hummus is a delicious and nutritious spread as a dip, sauce, or dressing for your pasta and salads. This oil-free recipe is my go-to and always makes a creamy hummus without any oil.

Hummus is a Middle East and Mediterranean dip/spread made with chickpeas/garbanzo beans, tahini (ground sesame paste), lemon juice, garlic and salt. There are regional varieties of hummus with different ingredients/spices/herbs and the goal is achieve the most flavorful & creamy dip. I have shared my go-to hummus recipe in the past which is a classic, plain hummus but if you want something vibrant and Spring-inspired, definitely give this oil-free beetroot hummus a try.

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Beetroot is a root vegetable known for their earthy flavor and rich, vibrant color. When roasted, beets impart sweeter taste with more concentrated flavors and tender, potato-like texture. It is definitely a vegetable either you love it or hate it but like most foods, try them prepared differently and see if that changes your mind. I enjoy raw and shredded beetroot in salads and beetroot powder in my latte.

Hummus is really simple to make at home as it calls for a few pantry staples and good food processor/blender. I often opt for canned garbanzo beans to make hummus although dried and cooked garbanzo beans with skin off makes slightly creamier hummus. Unlike many store-bought hummus, homemade version is healthier and you can adjust the taste/seasoning to your liking.

Oil-free beetroot hummus is very versatile and can be enjoyed as:

dip with veggies, whole wheat pita bread
spread on wraps/sandwich (hummus wrap)
pasta sauce (Spring vegetable hummus pasta)
salad dressing

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Oil-Free Beetroot Hummus

makes about 3 cups

INGREDIENT

1 small beets, roasted (instructions below)
1-16 oz canned chickpea, rinsed and drained
2 garlic cloves
about 3/4 cups tahini
1/4 cup fresh lemon juice
1-2 tablespoon of iced cold water, as needed
salt, per taste

INSTRUCTIONS

Preheat the oven to 400F. Scrub the beet thoroughly and wrap it in aluminum foil. Place the wrapped beets on a baking sheet. Roast for 50 to 60 minutes. Beets are done when a fork or skewer pierces easily to the center of the beet. Set the beets aside until cool enough to handle then peel the skin.
Add beets to the food processor along with drained chickpeas and garlic. Add tahini, lemon juice, cold water and salt. Blend another minute or two until the mixture becomes very smooth and creamy. Add more water as needed for desired thickness.
Store oil-free beetroot hummus in an airtight container for up to week.