This easy, colourful and tasty homemade beet hummus is vegan and oil-free and only takes 5 minutes to make. It’s the perfect dip to make for your guests and to serve with veggies or this delicious yogurt-free naan.
Prep time: 5 minutes
Ingredients:
- 1 can chickpeas
- 1/3 cup tahini
- 3 tbsp lemon juice (about 1 lemon)
- 4-5 small roasted beets (I used canned beets)
- 1/2 cup liquid from the beet can (or water)
- 3 garlic cloves
- 1 tsp salt
Garnish
- Chopped parsley
- Sesame seeds
Equipment
- Blender or food processor
Instructions
- Add all of the ingredients to a blender or food processor, then blend for a minute or two until smooth and creamy.
- Serve in a shallow bowl and garnish with chopped parsley and sesame seeds.
- Enjoy this beet hummus with veggies or this yogurt-free naan.
Notes:
*If using fresh beets, you’ll need about 2 beets. Wrap them in aluminum foil then roast at 400F for 50-60 minutes (until soft when poked with a fork). Peel off the skin, then blend with the rest of the hummus ingredients.
*This beet hummus also pairs deliciously with toast and avocado as a quick and healthy breakfast!
