This heart healthy tahini free Beet Hummus is creamy, garlicy, and naturally a gorgeous bright pink! With fresh, raw garlic, rosemary, and thyme, this hummus provides a ton of heart and gut healthy nutrients that your palate will love!
I bought a ton of beets with all intentions of creating all these heart healthy meals in celebration of Valentine’s Day. Some recipes were a crash and burn, and my chickens enjoyed them. Some were a straight up success that I talked about for days, like this No Tahini Beet Hummus.
How to make No Tahini Beet Hummus?
- First, the beets are peeled, diced, and steamed. Steaming is the best way to cook beets to maximize the flavor and the nutrients.
- Next, the beets are blended with the chickpeas, herbs, lemon juice, coconut oil, and garlic.
- Give it a good swirl in the blender until smooth and creamy!
This No Tahini Beet hummus has such a fresh taste. The steamed beets give the hummus a light Earthy sweetness, while the garlic balances it, making it a killer addition to many dishes. The rosemary and thyme add their own element of freshness, and giving this hummus it’s own unique flavor. The color alone is intriguing enough, but once you take that first bite… you’ll be hooked! The pink creaminess is all you need to coat some fresh raw vegetables!
Chef’s Tips for Perfect No Tahini Beet Hummus
- Beet Selection: Choose beets that are firm to the touch and without any blemishes. They should be vibrant in color for the best hummus presentation.
- Minimizing Beet Stains: Beets can be messy and stain your hands. Consider using gloves during peeling and dicing to keep your hands stain-free.
- Blending to Perfection: Blend in intervals to avoid overheating your blender. Pause periodically to scrape down the sides with a spatula to ensure everything is well combined.
- Adjust to Taste: The intensity of garlic, lemon, and herbs can vary. After blending, taste the hummus and adjust seasonings as necessary.
Storage and Serving
- Storage: Store the hummus in an airtight container in the refrigerator for up to 5-7 days.
- Serving: Let the hummus sit at room temperature for about 20 minutes before serving for the best texture and flavor. Drizzle with a touch more coconut oil or sprinkle with some additional herbs, if desired.
While traditional hummus recipes use tahini, this version skips it to allow the beet’s natural flavors to shine and to cater to those who may have sesame allergies.
Absolutely! Roasting the beets can add a deeper, caramelized flavor to the hummus.
Coconut oil gives a silky texture to the hummus while contributing to its health benefits. If preferred, olive oil can also be used as a replacement.
The combination of beets and chickpeas makes this a nutritional powerhouse:
- Beets: High in fiber, vitamin C, potassium, and manganese, beets are also known for their detoxification properties and their role in reducing blood pressure.
- Chickpeas: A great source of protein, dietary fiber, and a range of vitamins and minerals, chickpeas can help in regulating blood sugar and promoting heart health.
Pairs Beautifully With
- Fresh vegetable sticks (cucumber, bell peppers, and carrots).
- Whole grain pita bread or pita chips.
- Spread over sandwiches or wraps.
- Dollop on salads for an added creamy texture.
More Vegetarian Recipes
- Blueberry Vegan Ice Cream
- Mediterranean Caprese
- Greek Orzo Pasta Salad
- Easy Vegan Chili Recipe with Beans
No Tahini Beet Hummus
- 1 15 oz can of chickpeas
- 1 cup diced, steamed beets
- 4 cloves garlic
- 1 TBS fresh rosemary
- 1 TBS fresh thyme
- 1/2 lemon
- 2 TBS coconut oil
- Peel and dice the beets. Steam the beets for 10 minutes, or until tender.
- Drain the can of chickpeas, and place them in the blender. Add the beets, garlic, rosemary, thyme, and coconut oil into the blender.
- Squeeze half a lemon over a strainer, directly into the blender. Blend until smooth and creamy! Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.