This creamy beetroot hummus without tahini is ready in just 10 minutes! Made with beetroot, walnuts, garlic, lemon juice, and chickpeas, this vibrant red beet hummus is naturally vegan and gluten-free.
We love including beetroot in our meals regularly—whether it's beetroot poriyal, roasted beetroot soup, or this beautifully colored hummus. This recipe brings together two of our household favorites: classic hummus made in Instant pot and beetroot (either cooked or roasted).
I skipped tahini in this version simply because I didn’t have any on hand—and honestly, I didn’t miss it at all! The hummus still turned out creamy, flavorful, and absolutely delicious.
Like most recipes, I have use my favorite shortcut to speed up the recipe. Using canned chickpeas and pre-cooked beetroot (the vacuum-packed ones from the grocery store). Toss everything into the blender, and it’s done in minutes!
But if you don't want to buy pre cooked beets, I have got you covered with 3 methods below. My favorite is Air fryer Roasted Beetroot method!
How to Cook Beetroot in the Oven, Air Fryer and Instant Pot?
- Oven Method: Preheat your oven to 200°C (392°F). Wrap each beetroot in aluminum foil and place them on a baking tray. Roast for 45–50 minutes, or until the beets are tender all the way through. Let them cool, then peel and slice.
- Air Fryer Method: Wrap the beetroot in foil and place it in the air fryer basket. Cook at 190°C (375°F) for 35–40 minutes, depending on the size of the beet. Allow it to cool before peeling and slicing.
- Instant Pot Method: I've got you covered with my Instant Pot Beetroot recipe.
How to Serve Beetroot Hummus?
It’s perfect as a dip with yogurt flatbread, pita chips or use it as a spread for sandwiches. It's a colorful addition to a mezze platter.
Sandhya's Expert Tips
- Use pre-cooked or vacuum-packed beetroot for convenience. But when I have time I would suggest using roasted beets for deeper color and to bring out the natural sweetness.
- I use canned chickpeas for convenience. But if you would like to make from scratch, I have got you covered on how to make chickpeas from dried.
- For ultra smooth creamy hummus, peel the chickpeas if you can.
- For a creamy hummus, add more olive oil or lemon juice while blending.
- Use freshly squeezed lemon juice for the best flavor.
- For a more vibrant color, you can also add some beetroot powder before blending—it really makes the color pop!
- For a stronger garlic kick, add more garlic. I usually use three large cloves, but if you're a garlic fan, you can use 4–5 for a stronger kick.
- In this recipe I skip tahini because I didn’t have any on hand—and honestly, I don’t miss it! But if you love tahini, feel free to add 1 to 2 tablespoons to the hummus mix. It’ll add that classic nuttiness many hummus recipes have.
Recipe FAQ's
Yes, this beetroot hummus is completely vegan as written. Just be mindful of any toppings—if you add something like yogurt, make sure it's plant-based to keep it vegan.
If your hummus isn’t creamy, it’s usually because there isn’t enough liquid during blending. The easiest fix is to add a bit more lemon juice, olive oil, or even some of the liquid from the chickpea can. Start with 1 tablespoon at a time and blend until smooth and creamy.
Yes, you can freeze beetroot hummus! It’s a great way to make it last longer and always have some ready to enjoy. For smaller portions, I like using ice cube trays or silicone molds that hold about ¼ cup each. For larger amounts, I simply transfer the hummus to an airtight container and pop it in the freezer.
Red Beet hummus will stay fresh for up to 4 days when stored in an airtight container in the refrigerator.
Absolutely, this recipe is versatile and you can make it with any type of beets.
More Easy Vegan Hummus Recipes
Ingredients
- 250 g Cooked Beetroot
- 40 g Toasted Walnuts
- 400 g Cooked Chickpeas
- 3 Cloves Garlic peeled and crushed
- ¼ cup Lemon Juice
- 1 teaspoon Ground Cumin
- 2 tablespoon Extra Virgin Olive Oil
- Salt to Taste
Optional Toppings
- Greek Yogurt
- Toasted Walnuts
- Flat Parsley
Serve with
- Pita Chips
- Carrot Sticks Pepper Sticks and Cucumber Sticks
Instructions
- Preheat the air fryer at 350F (180C). Arrange the walnuts in the air fryer basket and air fry for 2-3 minutes.
- Place Beetroot, Chickpeas, Garlic, half the toasted walnuts, cumin powder, lemon juice, olive oil and salt in a blender or food processor. Process until smooth. If its not smooth enough, taste and add more olive oil or lemon juice. If you have got chickpea water, you could add that too. Start with 1 tablespoon.
- Transfer the Red Beetroot Hummus without Tahini into a Serving Bowl. Top it with toasted walnuts, greek yogurt and parsley leaves. Serve along with Pita Chips and Vegetable sticks.
Notes
Sandhya's Expert Tips
-
- Not a fan of walnuts, you can leave it out. I find it a great way to sneak in nuts.
- Use pre-cooked or vacuum-packed beetroot for convenience. But when I have time I would suggest using roasted beets for deeper color and to bring out the natural sweetness.
-
- For ultra smooth creamy hummus, peel the chickpeas if you can.
-
- For a creamy hummus, add more olive oil or lemon juice while blending.
-
- Use freshly squeezed lemon juice for the best flavor.
-
- For a more vibrant color, you can also add some beetroot powder before blending—it really makes the color pop!
-
- For a stronger garlic kick, add more garlic. I usually use three large cloves, but if you're a garlic fan, you can use 4–5 for a stronger kick.
-
- In this recipe I skip tahini because I didn’t have any on hand—and honestly, I don’t miss it! But if you love tahini, feel free to add 1 to 2 tablespoons to the hummus mix. It’ll add that classic nuttiness many hummus recipes have.
Margaret Gallagher says
Perfect recipe for winter love
Still have surplus beets to use
Elaine says
I wish the recipe was also in cups. I have trouble changing metric measurements. I would love to try this recipe.
Sandhya Hariharan says
Let me see, if I have it written in cups Elaine..
Anupa says
Hope your little one settles down soon. Its so hard for everyone either big or small to adjust to new environment having left the previous comfort zone. I am sure she will be fine in the coming weeks.
Beetroot Hummus looks amazing and sounds a great dip for parties or to serve it for family nights
Rafeeda - The Big Sweet Tooth says
It is difficult for us as well as them... I didn't have much trouble with my elder one as she moved from playschool to junior school and now to upper primary... but the younger one, though she loves school, prefers having me at home and taking care of all her never-ending needs and demands. 🙂 The beetroot hummus is a lovely idea, love the addition of walnuts...