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Beetroot Humus without Tahini
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Easy Beetroot Hummus (Without Tahini)

Beetroot Hummus is a delicious dip or spread recipe from the Middle Eastern Cuisine. Made with cooked chickpeas and beetroot, this hummus is made without tahini. A healthy and filling appetizer when served with crackers, crudités and pita bread.
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword Beetroot Hummus, Hummus without Tahini
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Vidya Narayan

Equipment

  • Blender or Food Processor

Ingredients

  • 1 cup Chickpeas (Cooked) Reserve 1/4 cup of cooking water + 7-8 chickpeas for garnish
  • 1 Beetroot (medium size, cooked, peeled and roughly diced)
  • 5 Garlic Cloves
  • 2 tbsp Sesame Seeds Dry roasted and cooled
  • 1/3 cup Olive Oil
  • 1 Lime Juice to be extracted
  • 1 ½ tsp Roasted Cumin Powder
  • Salt to taste
  • Water as required to adjust the consistency of hummus Read Notes below

For Garnish

  • 7-8 cooked chickpeas for garnish can use roasted chickpeas too
  • ¼ tsp Paprika Powder
  • ¼ tsp Roasted Sesame Seeds
  • 1 tsp Olive Oil
  • Cilantro

Instructions

  • In a food processor or mixer grinder jar, add the cooked chickpeas, beets, roasted cumin, garlic cloves, roasted sesame seeds and some salt to taste.
  • Blend this and add the olive oil along with some reserved chickpea water until it forms a creamy spread like consistency.
  • Check seasoning and adjust if required. Blend once and using a spatula, transfer the hummus onto a serving bowl.
  • Drizzle olive oil followed by some cooked chickpeas, roasted sesame seeds and some paprika powder and cilantro on top before serving.

Notes

  1. Chickpeas - I have not removed the skin from the cooked chickpeas. Removing the skin is a time consuming process with little or no effect on the end result. If you plan to remove the skin, prep time would increase and would suggest doing this a day earlier to save time, especially when entertaining guests at home. 
  2. Water - I have used 1/4 cup of chickpeas water (cooked) for blending the hummus. In case you haven't reserved the cooked chickpea water, use regular water. Add and adjust the quantity depending on desired consistency. 
  3. Instead of Tahini Paste, I have used Roasted Sesame Seeds. Feel free to use store bought Tahini paste. Add 1 tablespoon. For a nuttier taste, add more, if required. 
  4. For garnish, you can use roasted chickpeas instead of cooked ones. 
  5. This quantity serves 4 people as appetizer with vegetable sticks, crackers, pita chips. 
  6. This can be refrigerated up to 48 hours in an airtight container. Just drizzle some olive oil on top to prevent it from drying. 
  7. I have not frozen hummus as its made in small batches at home and used within a couple of days.