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charcuterie board featuring a bowl of vibrant oil free beetroot hummus and greens and pita in the background

Beetroot Hummus

A vibrant, oil-free hummus recipe made with peeled beets. Perfect for charcuterie boards, sandwiches, and greek salads.
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Prep Time 20 minutes
Chill time 2 hours
Servings: 4
Course: Appetizer, Condiment, Snack
Cuisine: American, British
Calories: 192
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can no salt added chickpeas reserve liquids
  • 1 box beets, peeled and cooked 184 grams
  • 1 small lemon, juiced
  • 3 cloves garlic
  • 1 tsp salt
  • 3 tbsp pine nut butter *see note

Equipment

  • 1 Food processor

Method
 

  1. Drain 1/4 cup of the chickpea liquids (aquafaba) into the food processor and blend until white and frothy.
  2. While the blender is running, gradually add the chickpeas one spoon at a time.
  3. Add the beets, garlic, lemon, and salt. Blend until incorporated.
  4. Add the pine nut butter last, then blend until smooth.
  5. Chill the hummus in the fridge for 2 hours before serving. The hummus will thicken slightly as it cools.
Pine nut butter
  1. Add 1/4 cup pine nuts to a small electric coffee grinder. Blend until the texture resembles a thick paste. You may need to scrape down the sides a few times - be patient! See note for substitutions.

Notes

*substitute 3 tbsp tahini, almond butter, or cashew butter!