SESAME FREE, SEED FREE, NUT FREE, DAIRY FREE
Switch up your traditional hummus with this roasted beet hummus without tahini. Typically, hummus contains tahini (ground sesame seeds), but we’re leaving it out so it’s safe for folks allergic to sesame or simply prefer not to eat it. You’ll never miss it, as this hummus tastes delicious! It’s creamy, low fat, and satisfying. The roasted beet gives it a gorgeous color and a full-bodied taste. It’s totally healthy and completely versatile.
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WHAT TO EAT HUMMUS WITH
My favorite crackers to eat hummus with are Wasa Light Rye Crispbread (pictured). They are so crunchy and let all the taste of the hummus through. With only 2 ingredients of whole grain rye flour and salt, it’s simple yet gets the job done. The job being to get the hummus to your mouth! We also eat hummus with pita bite crackers, pita chips, tortilla chips, in salad, on toast, in sandwiches, with veggie sticks, and of course with a spoon when I’m super lazy!
BEET HUMMUS WITHOUT TAHINI
The creaminess of hummus is what I crave, so I like to combine beets with garbanzo beans, also known as chickpeas. You can use a can of chickpeas (garbanzo) beans or cook the dried chickpeas (garbanzo) beans yourself.
Here are the instructions for How to Cook Dried Beans.
In fact, if you don’t have garbanzo beans on hand, I’m sure this recipe would work well with cannellini beans or any other beans. Just make sure it’s a light colored bean if you want the pink color to show through.
Beet Hummus Without Tahini
SESAME FREE, SEED FREE, NUT FREE, DAIRY FREE. Switch up your traditional hummus with this roasted beet hummus without tahini. The added beet gives it a gorgeous color and a full-bodied taste.
- 1 beet, roasted, about 2 inch diameter
- 1 1/2 Cups cooked or canned garbanzo beans
- 1/4 teaspoon garlic minced
- 1 Tablespoon water
- 1 Tablespoon olive oil
- juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Drain and rinse the beans.
Peel the roasted beet and cut into chunks.
Combine all ingredients in food processor and process for 1 minute.
Scrape the sides down and process for another minute or until creamy.
If not creamy enough, add more oil or water, then process again until the perfect consistency.
Add more salt and pepper to taste.
I used our 11 cup food processor to make this. This Cuisinart Food Processor is a newer model of the one we have, as ours is lasting forever. Sixteen years and counting. I’d totally recommend it. I use it to make hummus every week, bread dough, muffin batter, nice cream (frozen bananas blended up into soft serve), oat flour, and lots more. I seriously couldn’t live without this work horse.
HOW TO ROAST BEETS
Preheat oven to 375F. Scrub beets with a vegetable brush and water. Pierce skin with a fork several times and wrap beets individually in foil. Place on baking sheet (as it may leak juices) and bake for 1 hour. Let cool, then peel the beets. The beet skin should slide off easily by just pushing it with your fingers. Use some of the beets for this recipe and freeze the rest!
If you like this hummus, how about some traditional Hummus Without Tahini?
Or how about a sweet Chocolate Hummus for a DESSERT TREAT or SNACK?
What’s your favorite dip? Share in the comments!
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