Beetroot Hummus Without Tahini

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!

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.

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.

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

• Appetizers
• Pressure Cooker