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No-Oil Beet Hummus

This oil-free, no-added-salt Beet Hummus recipe packs a serious punch of flavor and nutrition into your healthy lifestyle.  Perfect for Dr. Fuhrman's nutritarian plan and Dr. Greger's Daily Dozen!

Servings 18 1/4 cup servings
Author Kristen Hong

Ingredients

  • 2 packs/cans garbanzo beans, rinsed and drained well (about 30 ounces including packing water)
  • 1 1/2 cups diced roasted beets
  • 1/2 cup water
  • 1/2 cup tahini (one ingredient: sesame seeds)
  • 1/4 cup lemon juice
  • 1/4 cup beet juice
  • 2 tbsp Balsamic vinegar
  • 1/4 tsp garlic powder

Instructions

FOR ROASTING BEETS:

  1. Preheat the oven to 375°.  Trim beet greens and wash beets (no need to dry the beets off, the water helps them cook).  Wrap each beet in foil and place wrapped beets on baking sheet and roast until tender (this ranges between 30 to 60 minutes depending on size).

  2. Let the beets cool for at least 10 minutes.  Unwrap from foil and then peel off the skin (I just rubbed them with my thumbs and skins come off easily).  Dice. 

FOR HUMMUS:

  1. Combine all the ingredients listed above in a high-speed blender.  Blend on high for about 2 minutes, or until smooth and creamy.

  2. Store in glass containers, keeps for up to 10 days in the fridge. 

Recipe Notes

Use this hummus on wraps and pitas and use it to make this No-Oil Beet Hummus Dressing too!