This vibrant roasted garlic beet hummus is deliciously smooth and made without any beans. The earthy and sweet roasted beets pair well with the nutty tahini, punchy lemon, and savory roasted garlic in this easy vegan dip. If you’re not a beet lover, I think this hummus might convert you!
Ah beets, the misunderstood and sometimes most hated of the root vegetables. I think it’s their distinct sweet, earthy flavor that puts some people off. To be honest, I was not the biggest fan of beets as a kid (GIVE ME CARROTS, PLEASE!), but I’ve grown to love them as an adult. With beets it’s all about balancing the sweetness with acidity and bringing in other complementary flavors. Basically, you can’t pair them with delicate flavors or the entire dish will taste like, well, a beet.
I was able to harvest the first of the beets at the farm I photograph weekly and the recipe that popped into my head was a vibrantly colored hummus. If you’ve looked at the ingredients you might have noticed this isn’t a hummus in the traditional sense. Basically I’m using beets in place of chickpeas. What I’ve created is a deliciously smooth and vibrantly colored beet dip flavored with roasted garlic, fresh lemon, and nutty tahini. If you’re not a beet lover, I think this vegan dip recipe might convert you!
Looking for some other ways to enjoy beets? Try them in this sheet pan veggie roast flavored with lemon and oregano or this pickled beet salad with fennel and nasturtium leaf.
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Roasted Garlic Beet Hummus (no beans)
- Total Time: 55-70 minutes
- Yield: 1 1/2 cups 1x
- Diet: Vegan
Description
This vibrant roasted garlic beet hummus is deliciously smooth and made without any beans. The earthy and sweet roasted beets pair well with the nutty tahini, punchy lemon, and savory roasted garlic in this easy vegan dip. If you’re not a beet lover, I think this hummus *might* convert you!
Ingredients
- 3 medium-sized beets
- 1 whole bulb garlic
- 1 lemon, zested and juiced
- 5 tablespoons tahini
- sea salt, to taste
- 2–3 teaspoons extra virgin olive oil, for garnish
- fresh herbs, optional for garnish
Instructions
Scrub your beets well, then wrap them up together in foil along with the head of garlic. Bake your foil packet at 400 degrees for 45-60 minutes or until the beets are fork tender. Let the beets and the garlic cool for at least 30 minutes (or until they are cool enough to safely handle).
Remove the skins from the beets (they should easily slide off) then add the beets to a blender. Cut the top off the bulb of garlic, then squeeze the roasted cloves into the blender along with the beets. Add the zest and juice of the lemon, the tahini, and sea salt to taste (I used a scant 1/2 tsp). Blend until smooth and creamy.
Serve the beet hummus topped with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs.
I chose to eat mine with lightly steamed cauliflower and radishes but feel free to eat it with your favorite raw veggies or crackers!
Notes
- If you have a sesame allergy, you can try cashew butter or sunflower butter in place of the tahini.
- I served and photographed this dip with lightly steamed seasonal veggies. Feel free to use any raw veggies you like, crackers, pita bread, etc.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: appetizer
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