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4-Ingredient Beet Hummus {Vegan, Oil-Free, No Beans}

Gorgeous, delicious, 4-ingredient beet hummus! It is vegan, oil-free, bean-free and only 42 calories per 2 tablespoon serving. You can roast beets, or go ultra-simple with ready-to-use roasted or canned beets.
overhead shot of 4-ingredient beet hummus n a silver and gold bowl

Good morning, everyone!

I’m going to get to this gorgeous hummus recipe in just a moment, but first, a word about where I am heading with some of my future posts.

The word is vegetables.

Now, a few more words: Portable. And easy. Put them together, and you get my direction: simple, delectable, minimalist, practical, convenient innovative vegetable recipes that are easy to fit into your day, and your lunch bag (or workout bag, purse, pocket, etc.). I’ll still be posting plenty of other recipes, but portable vegetable recipes are high on my list.

Let’s do this!

Eat More Vegetables, Including Vegetable-Based Hummus

Continuing from my last post (Green Pea and Basil Spread), I offer my 4-Ingredient Beet Hummus. It is gorgeous, delicious, versatile, loaded with nutrition, and easy to make, too.

Recipe Benefits

  • Vegan
  • Gluten-free
  • Bean-free
  • Oil-free
  • Only 4 ingredients
  • A shortcut version is included (super-fast)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  • Beets (fresh, or use canned beets for the super-fast option)
  • Tahini
  • Lemon Juice
  • Garlic

How to Make 4-Ingredient Beet Hummus

Note that the complete directions are also in the recipe card below.

I used fresh beets, wrapped in foil and roasted in the oven for about an hour. I like to add them to the oven if I am already baking something else, then let cool and finish making hummus the next day.
fresh raw beets, with one slice in half, atop a piece of burlap

Shortcut Option: Use Ready-to-Use Beets

If you are strapped for time, or simply do not want to mess with roasting the beets, I have an option: ready-to-use-roasted beets in the produce department or canned beets (not pickled).

roasted beets, some of which are sliced, atop a piece of parchment paper

Health Benefits of Beets

Beyond the incredible flavor of this hummus, eating this dip is very good for you. Beets’ gorgeous hues are directly linked to their health benefits.  Betalain pigments–betacyanins in purple and red-hued beets, betaxanthins in the golden beets. These phytonutrients are rich in antioxidants which fight against inflammation.

Beets are also a significant source of carotenoids, which support eye health, folate and potassium which benefit heart health, fiber for gut health, as well as magnesium, iron and phosphorous for healthy bones. Go beets!

4-ingredient beet hummus in a decorative metal bowl , atop a colorful turquoise napkin
Like other varieties of hummus, this is a great recipe for making in minutes, and then savoring throughout the week (with all of your favorite dippers, or as a spread). Place it in a covered container and it will easily keep for at least a week.

Happy gnoshing!

  1. Oil-Free Roasted Carrot Hummus {bean-free, tahini-free}
  2. Artichoke Heart Hummus (no beans, no tahini)
  3. Healthy Brownie Batter Hummus {vegan, oil-free}
  4. Beet & Toasted Pepita Dip {vegan, oil-free, nut-free}
  5. Lemony Roasted Parsnip Hummus (no beans, no tahini)
  6. Vegan White Bean Pesto {High Protein, Nut-Free}
  7. Oil-Free & Tahini-Free Hummus
  8. Creamy Broccoli Hummus (V, GF, Oil-Free)
Yield: About 1.5 cups

4-Ingredient Beet Hummus (V, Oil-Free, No Beans)

4-Ingredient Beet Hummus (V, Oil-Free, No Beans)

4-ingredient beet hummus that is oil-free, vegan, and made without beans! It is only 42 calories per 2 tablespoon serving. (A super-fast shortcut version is included in the notes).

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 4 medium beets, trimmed and well-scrubbed (leave peels on)
  • 1/4 cup (60 mL) tahini
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 2 cloves garlic, peeled
  • Optional: salt, to taste

Instructions

  1. Preheat oven to 375°F (190C).
  2. Wrap the beets in foil, completely enclosing. Place foil pack on a baking sheet and roast for 50 to 60 minutes until very easily pierce with tines of a fork. Let cool completely.
  3. Unwrap beets. Wearing gloves, peel or rub off skins (don't worry--they come of easily). Very coarsely chop and place in a high-speed blender or food processor.
  4. Add the tahini, lemon juice, garlic, and 1/2 tsp salt to processor. Process until smooth. Adjust salt to taste.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1 week.

SUPER-EASY SHORTCUT VERSION: Use 1 and 1/2 15-ounce cans of peeled baby beets (or other canned, non-pickled beets) in place of roasting the beets. Drain the beets thoroughly before using.

Spice it up: Consider adding 1/2 to 1 teaspoon of ground cumin, ground coriander, and or smoked paprika or sriracha to the mix!

Nutrition Information

Yield

12

Serving Size

2 tablespoons

Amount Per Serving Calories 42Total Fat 2.7gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 40.6mgCarbohydrates 3.5gFiber 1gSugar 1.8gProtein 1.1g

Did you make this recipe?

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