This delicious beetroot hummus is made without chick peas. Perfect if you’re entertaining guests and want a wow factor on your table. The color will do just that!

Beetroot hummus without chickpeas

Beetroot hummus but without the chick peas

Hummus is one of those favorite recipes here. And yes, I do eat chick peas from time to time but I figured it would be nice to have a recipe without the legumes in it. I know a lot of people don’t eat legumes as it makes them feel bloated or gassy. Technically hummus should always have chick peas in it, as the literal translation of hummus is ‘mash of chick peas’.

Beetroot hummus

Beet hummus

But since the name hummus is a good description of the flavors you can expect here, I’m keeping it that way. But feel free to rename the recipe to whatever you think is appropriate! First of all this beetroot hummus is totally delicious. You will not miss those chick peas at all. It ups your vegetable intake too, always a good thing in my book.

Easy to make

The beetroot hummus is super easy to make too. Just remember to soak the cashews on time before making the recipe. It’s best if you soak them overnight. I do tend to forget this step myself, so if you want a last minute solution you can pour boiling water over the cashews and leave them for about an hour. They will be soft enough to make your beetroot hummus, although it is always better to soak them overnight.

Beetroot hummus served with vegetable sticks

Serve with vegetable sticks

My favorite way to eat this beetroot hummus is with raw vegetable sticks such as carrots, celery and bell pepper but it would also work great to spread on a tortilla wrap. Or how about it using it on crackers and adding slices of avocado on top. Try with these delicious flax seed crackers.

Beetroot hummus without chickpeas

Beetroot hummus

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GangSide Dish

Perfect as a snack or as a spread on crackers, tortilla's or toast
Decorative clock showing preparation time
Prep time 10 minutes
Soaking8 hours
Total time 8 hours 10 minutes

1 portion


  • 1 high speed blender


  • 70 gr raw cashew nuts soaked and drained
  • 200 gr cooked beet root in pieces. (about 1-2 beets)
  • 3 tbsp tahini
  • 60 ml extra virgin olive oil 1/4 cup
  • 70 ml lemon juice 1/3 cup
  • 1 tsp salt
  • 1 clove of garlic crushed
  • black pepper
  • cilantro for serving optional
  • carrots bell peppers, celery sticks for serving

  • Add all ingredients into the bowl of a food processor and process until smooth.
  • Serve the hummus with raw vegetable sticks or keep in the fridge until use.
  • Serve with some fresh cilantro on top

Nutrition Information per portion

Calories: 1290kcal | Carbohydrates: 56g | Protein: 24g | Fat: 115g | Saturated Fat: 17g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 70g | Sodium: 2508mg | Potassium: 1404mg | Fiber: 10g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 40mg | Calcium: 133mg | Iron: 9mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist