This Oil-Free Beet Hummus is a vibrant and healthy twist on traditional hummus. Packed with the earthy sweetness of beets and the creamy goodness of chickpeas, it's a guilt-free snack or appetizer. Perfect for dipping veggies or spreading on toast, this recipe is quick, easy, and oil-free. Plus, it's a great way to add a pop of color to your meals!
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Reserve the aquafaba (the liquid from the canned chickpeas) if using.
Add all the ingredients (except the water or beet juice) to a blender or food processor and blend for the first round.
Gradually add water or beet juice a little at a time while blending, scraping down the sides as needed.
Blend until the hummus reaches your desired creamy consistency.
Transfer the hummus to a container and store in the refrigerator.
For an even smoother and lighter texture, use high-quality, runny tahini and a powerful blender.
If you have the time, peel the chickpeas before blending for a creamier result.
Can I use canned beets instead of cooked beets?
Yes, you can use canned beets. Just make sure to drain them well before adding to the blender.
What can I use instead of aquafaba?
You can replace aquafaba with water or vegetable broth, but aquafaba adds a creamier texture.
How long does this beet hummus last in the refrigerator?
This beet hummus can be stored in an airtight container in the refrigerator for up to 5 days.
Can I freeze this hummus?
Yes, you can freeze this hummus in an airtight container for up to 3 months. Thaw it in the refrigerator before serving.
Is this recipe suitable for meal prep?
Absolutely! This beet hummus is perfect for meal prep and can be made ahead of time for snacks or meals throughout the week.
