Beet Hummus Without Chickpeas! (Whole30 Compliant)

So I’ve been thinking of ways to liven up my zoodles (zucchini noodles).

SIDEBAR- I’m obsessed with my new, stainless steel spiralizer, which I switched out from my old plastic one. Don’t get me wrong, it worked just fine, but as soon as I saw a stainless steel version (aka one that doesn’t produce the same amount of environmental waste), I decided to invest in it and give my other to to my SIL whose been looking to purchase one anyway.

Anywho… back to livening up my zoodles. I made a bunch extra, and since I already had a marinara version the other day, I decided to take an adventurous, Mediterranean turn.

Hummus anyone?

I hadn’t soaked any chickpeas the night before and I’m not a fan of using canned food unless I need to (plus they’re not always easily digestible by me). Also, I wanted to try something that was Whole30 compliant so I thought, why not try to make it out of beets? Not only because I had happened to have some readily boiled, but I figured it would satisfy my Mediterranean craving, look pretty, and be easy on my tummy.

And the process couldn’t be easier. This beet hummus is vegan, made without legumes, and is gluten and nut free (but feel free to add in nuts if you can tolerate them!).

You can either bake or boil the beets. I usually cut them in half and boil them for about 20 minutes, depending on their size. I’ve found this to be the fastest and easiest way to cook beets.

While you’re waiting for the beets, if you haven’t done so already, make your zoodles!

If you’re a fan of roasted garlic, I suggest adding a splash of olive oil to a pan, then adding in the minced garlic until it’s fragrant and browned – less than 2 minutes. Set aside to cool.

You then take the beets out of water, rinse them with room temperature water, and peel them when they’re cool enough to handle. After this step, cut the beet halves in half again, and add them to a vitamix or food processor. I own both, but I used my vitamix for this recipe.

Add in tahini, salt, cumin, lemon juice, and minced garlic.

You can either eat this entire dish raw, or cook the zoodles for a couple minutes, add in olive oil, nuts (if you can tolerate them- or sunflower seeds would be a great substitution!), and sesame seeds.

That’s all!

Beet Hummus Without Chickpeas! (Whole30 Compliant)

 

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Prep time

20 mins

Cook time

2 mins

Total time

22 mins

 

This beet hummus is not only whole30 compliant, it's also incredibly versatile. You can use it as a sauce, dip, or topping!

Author: Rosy Pahwa

Recipe type: Vegan, Gluten-Free, Whole30

Cuisine: Mediterranean

Serves: 2 Servings

Ingredients

• 4 small beets
• 2 Teaspoons olive oil, divided (add more if needed to reach desired consistency)
• 2 Teaspoons minced garlic
• 1 Teaspoon salt
• 1 Teaspoon cumin
• 1 Tablespoon lemon juice
• 1 Tablespoon tahini

Instructions

1. Boil a pot of water
2. Cut beets in half, and add them to the water
3. Remove beets from water after about 20 minutes (when beets are tender enough to puncture with a fork)
4. Optional: roast garlic (Add 1 teaspoon of olive oil to a pan, then add minced garlic and stir constantly until garlic is fragrant and begins to brown - less than 2 minutes.Set aside to cool.)
5. Peel beets
6. Cut halves in half
7. Add beets, olive oil, garlic, salt, cumin, lemon juice, and tahini to a food processor or Vitamix and blend until smooth.
8. Optional: top with cilantro and sesame seeds and serve atop zoodles or use as a dip for pita chips, veggies, or crackers!

3.5.3229

I had plenty of extra beet hummus after making this recipe, so I used the rest the next day to enjoy with some Mary’s Gone Crackers (vegan, gluten free, AND soy free.. YAAAAAAS!)

**Recipe is for 2 servings. 1 Serving: Approx. 58 calories, 3g of fat, 7g carbs, 1.5g fiber