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Woman dipping crackers in hummus.
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5 from 2 votes

Beetroot Hummus without Tahini

This delicious vegetarian beetroot hummus is a beautiful, bright, and tasty hummus variation that you will love!
Prep Time5 mins
Cook Time20 mins
cooling time10 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: beets, chickpeas, hummus
Servings: 5
Author: Amy- A Red Spatula


  • pressure cooker


  • 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


  • 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.


  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.