Gorgeous, satisfying, 4-ingredient beet hummus! It is vegan, oil-free, bean-free and only 42 calories per 2 tablespoon serving. You can roast beets, or go ultra-plain with ready-to-use roasted or canned beets.
Good morning, everyone!
I’m going to get to this gorgeous hummus recipe in just a moment, but first, a word about where I am heading with some of my future posts.
The word is vegetables.
Now, a few more words: Portable. And straightforward. Put them together, and you get my direction: plain, delectable, minimalist, practical, convenient innovative vegetable recipes that are straightforward to fit into your day, and your lunch bag (or workout bag, purse, pocket, etc.). I’ll still be posting plenty of other recipes, but portable vegetable recipes are high on my list.
Let’s do this!
Eat More Vegetables, Including Vegetable-Based Hummus
Continuing from my last post (Green Pea and Basil Spread), I offer my4-Ingredient Beet Hummus.It is gorgeous, satisfying, versatile, loaded with nutrition, and straightforward to make, too.
Recipe Benefits
- Vegan
- Gluten-free
- Bean-free
- Oil-free
- Only 4 ingredients
- A shortcut version is included (especially-fast)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Beets (fresh, or use canned beets for the especially-fast option)
- Tahini
- Lemon Juice
- Garlic
How to Make 4-Ingredient Beet Hummus
Note that the complete instructions are also in the recipe card below.
I used fresh beets, wrapped in foil and roasted in the oven for about an hour. I like to add them to the oven if I am already baking something else, then let cool and finish making hummus the next day.
Shortcut Option: Use Ready-to-Use Beets
If you are strapped for time, or simply do not want to mess with roasting the beets, I have an option: ready-to-use-roasted beets in the produce department or canned beets (not pickled).
Health Benefits of Beets
Beyond the notable flavor of this hummus, eating this dip is very good for you. Beets’ gorgeous hues are directly linked to their health benefits. Betalain pigments–betacyanins in purple and red-hued beets, betaxanthins in the golden beets. These phytonutrients are rich in antioxidants which fight against inflammation.
Beets are also a significant source of carotenoids, which support eye health, folate and potassium which benefit heart health, fiber for gut health, as well as magnesium, iron and phosphorous for nourishing bones. Go beets!
Like other varieties of hummus, this is a great recipe for making in minutes, and then savoring throughout the week (with all of your go-to dippers, or as a spread). Place it in a covered container and it will easily keep for at least a week.
Happy gnoshing!
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- Artichoke Heart Hummus (no beans, no tahini)
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- Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
- Lemony Roasted Parsnip Hummus (no beans, no tahini)
- Vegan White Bean Pesto {High Protein, Nut-Free}
- Oil-Free & Tahini-Free Hummus
- Creamy Broccoli Hummus (V, GF, Oil-Free)
4-Ingredient Beet Hummus (V, Oil-Free, No Beans)
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour
Ingredients
- 4 medium beets trimmed and well-scrubbed (leave peels on)
- 1/4 cup 60 mL tahini
- 1/4 cup 60 mL freshly squeezed lemon juice
- 2 cloves garlic peeled
- Optional: salt to taste
Method
- Preheat oven to 375°F (190C).
- Wrap the beets in foil, completely enclosing. Place foil pack on a baking sheet and roast for 50 to 60 minutes until very easily pierce with tines of a fork. Let cool completely.
- Unwrap beets. Wearing gloves, peel or rub off skins (don't worry–they come of easily). Very coarsely chop and place in a high-speed blender or food processor .
- Add the tahini, lemon juice, garlic, and 1/2 tsp salt to processor. Process until smooth. Adjust salt to taste.
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week. Especially-Straightforward SHORTCUT VERSION: Use 1 and 1/2 15-ounce cans of peeled baby beets (or other canned, non-pickled beets) in place of roasting the beets. Drain the beets thoroughly before using. Spice it up: Consider adding 1/2 to 1 teaspoon of ground cumin, ground coriander, and or smoked paprika or sriracha to the mix!
