Oil-Free Healthy Beet Hummus

Beet Hummus

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 15 servings 1x
  • Category: Dip
  • Method: Food Processor
  • Cuisine: Vegan

This oil-free healthy beet hummus is amazing in sandwiches and wraps, spread on crackers topped with avocado and a bright and beautiful dip for raw veggies.



  • 2 small beets (1 heaping cup chopped, 200 g), peeled and cooked (see notes)
  • 1 19 oz can chickpeas, drained and rinsed (reserve 2 tbsp of the liquid from the can)
  • 2 tbsp chickpea liquid/aquafaba (reserved from can of chickpeas)
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 3 cloves garlic


  1. Cook beets to your preference. I steamed mine but you can also roast them in the oven (see notes). They should be easily pierced with a fork when done.
  2. Place the cooked beets in a food processor or high-speed blender and pulse a few times to break down.
  3. Add the rest of the ingredients and process until smooth and creamy.
  4. Serve right away or store in the fridge for up to 5 days.


To roast beets, preheat oven to 400 degrees, wrap scrubbed beets in tin foil, place on a baking sheet and roast in the oven until easily pierced with a fork, approximately 45-60 minutes. Once they’re cool, rub off the peel and slice for use in the recipe. To steam beets, place a steamer basket over a saucepan and add peeled, chopped beets. Cover and steam until the beets are easily pierced with a fork, about 15-20 minutes. You can keep the skin on for steaming if you prefer, it will easily rub off once they’re cool.

This recipe makes about 15 servings of 2 heaping tablespoons, or 40 grams. I usually eat about 60 grams at a time though, which is about 1/4 cup and 88 calories, 11 g carbs, 3.4 grams fat and 4.2 grams protein.


  • Serving Size: 40 grams
  • Calories: 60
  • Fat: 2 g
  • Carbohydrates: 7.5 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: oil-free, healthy, easy, roasted