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    Home » Recipes » Appetizers

    Beetroot Hummus Without Tahini

    Published: Nov 30, 2021 · Modified: Jul 21, 2024 by Amy Sandidge · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you are a hummus lover, but maybe don't love tahini that much, join the club. This Beetroot Hummus without Tahini is the recipe for you. It comes together quickly and is creamy, delicious, and perfect for dipping!

    If you want to know the best and easiest ways to heat pita bread, I can show you how to do that too.

    What Makes This Hummus So Good?

    The addition of the cooked beets to hummus is a match made in heaven. That rustic flavor is just amazing.

    This is simple to make! If you feel intimidated by making homemade hummus, let this recipe prove you wrong. I cook the beets in my Instant Pot, which saves time and makes this a quick recipe to prepare.

    It is beautiful. That vibrant pink/red color will add a pop to any appetizer tray or meal you are serving. It is beautiful!

    Beetroot hummus without tahini in a ceramic bowl with crackers.

    Ingredients

    • Beets- I used red beets here, but of course, you can use any beet you like. I cooked mine in the Instant Pot, I will explain more below, but you can also buy your beets cooked to save time.
    • Chickpeas- what would a hummus be without chickpeas? I used canned chickpeas, but you can also cook them yourself.
    • Minced garlic- This adds so much flavor to hummus, I do not recommend skipping this.
    • Olive oil- don't skimp here!
    • Lemon juice- is another must in this recipe. Make sure you are using freshly squeezed lemon juice, not the concentrate.
    • Salt and pepper- to taste

    How To Make

    I like to cook my beets in the Instant Pot, so I will show you how to do this. If you like to roast or boil them another way, go for it.

    Place the rack in your Instant Pot and set the beets on top. Pour in the water. Seal the lid, and set for pressure high for 20 minutes. Once the time is up, do the quick release, then remove the lid.

    Let these cool slightly before handling them as they will be HOT! Peel and cut off the tops. Then quarter and add them to your food processor or blender. Add in the remaining ingredients.

    Pulse on high until it is smooth. Taste and add salt and pepper, or even more olive oil and lemon juice as needed.

    Place in your serving bowl, then add a little more olive oil to the top. I reserved a few chickpeas to top it with as well. I recommend this for a pretty presentation.

    Beets getting ready to be cooked in a pressure cooker.
    Cooked beets in a pressure cooker.
    Cooked beets quartered and in a food processor.
    Ingredients for hummus in a food processor.
    Beet hummus blending in a food processor.
    Beet hummus in a food processor.

    Notes

    1. Let me share a few tips you might find helpful in making this recipe.
    2. First, I don't peel the beets before cooking them. I cut off the greens but left everything else as is. I didn't even wash them. I don't peel and cut them until after they cook, it is so much easier this way! I use an Instant Pot Pressure cooker and love it!
    3. This is best made in a food processor or blender as it needs to blend for a while to get it smooth. I use a Cuisinart Food Processor.
    4. This recipe is customizable. Start with my measurements, but add more salt, pepper, lemon juice, or even olive oil if you like.
    5. For an even creamier hummus, add another can of chickpeas. I wanted a stronger beet flavor, so I only used 1 can. If you like a creamier traditional hummus, add that extra can.
    Beetroot hummus without tahini in a ceramic bowl.

    Other Instant Pot Recipe

    • Orange Creme Brulee
    • Pumpkin Risotto Instant Pot
    • Peanut Butter Cheesecake
    • Instant Pot Beef Stew
    • Cooking whole grains in the Instant Pot
    • Strawberries and Cream Porridge
    • Beef Balsamic
    Woman dipping crackers in hummus.

    Beetroot Hummus without Tahini

    Amy Sandidge
    This delicious vegetarian beetroot hummus is a beautiful, bright, and tasty hummus variation that you will love!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    cooling time 10 minutes mins
    Total Time 35 minutes mins
    Course Appetizer
    Cuisine American
    Servings 5

    Equipment

    • pressure cooker

    Ingredients
      

    • 2-3 beets my beets were on the smaller side, so I used 3
    • 15 ounce can chickpeas
    • 2 tablespoons olive oil
    • 4 tablespoons fresh lemon juice
    • salt and pepper to taste

    Instructions
     

    • Place your beets in the Instant pot on a rack. Then pour in 1 cup of water. Seal the lid and set it to 20 minutes with the pressure on high.
    • Once the timer goes off, do the quick release, and remove the lid. Take the beets from the pressure cooker and let them cool slightly.
    • Peel the beets. Half or quarter them and add them to your food processor or blender. Next, add in the chickpeas, lemon juice, and olive oil. Blend well. Then add salt and pepper to taste. You can also add in more lemon juice or olive oil.
    • As a note, if you like your hummus more creamy, add in another can of chickpeas. Then blend it in as well.
    • That is it! Serve it with your favorite crackers, vegetables, etc. It is perfect for a beautiful charcuterie board as well.
    • Now, sit back and enjoy. You deserve it.

    Notes

    1. Let me share a few tips you might find helpful in making this recipe.
    2. First, I don't peel the beets before cooking them. I cut off the greens but left everything else as is. I didn't even wash them. I don't peel and cut them until after they cook, it is so much easier this way! I use an Instant Pot Pressure cooker and love it!
    3. This is best made in a food processor or blender as it really needs to blend for a while to get it smooth. I use a Cuisinart Food Processor.
    4. This recipe is really customizable. Start with my measurements, but add more salt, pepper, lemon juice, or even olive oil if you like.
    5. For an even creamier hummus, add another can of chickpeas. I wanted a stronger beet flavor, so I only used 1 can. If you like a creamier traditional hummus, add that extra can.
    Keyword beets, chickpeas, hummus
    Tried this recipe?Let us know how it was!
    • Appetizers
    • Pressure Cooker
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    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

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