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pretzel dipped into beetroot hummus
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5 from 1 vote

Oil Free Beet Root Hummus Recipe

Made with zesty lemon juice and vibrant beetroot, this Oil Free Beetroot Hummus is a beautiful and delicious dip to serve at all your summer gatherings!
Prep Time15 minutes
Total Time15 minutes
Course: Tasty Vegan Dip Recipes
Cuisine: American
Diet: Vegan
Servings: 8 servings
Calories: 38kcal

Ingredients

  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons tahini
  • 1 can chickpeas drained and rinsed
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 3 tablespoons water or olive oil
  • ¼ cup (heaping) chopped cooked beetroot

Instructions

  • In a small food processor, process the lemon juice and tahini until a thick, creamy paste forms.
  • Then add in the remaining ingredients and process until smooth, adding more water or oil if necessary.
  • Taste and add more salt if needed or more cooked beetroot for a more intense beet flavor.
  • Serve with crackers, chips, pretzels, or vegetables or use as a spread for sandwiches!

Notes

I was able to find canned beetroot at my local grocery store, but if you can't find it at the grocery store near you, you can find some on Amazon!

Nutrition

Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.4mg