White Beans Beetroot Hummus without Tahini

Name: White Beans Beetroot Hummus without Tahini
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g of Raw Beetroots; 1 tbsp of Extra Virgin Olive Oil; 240 g of Canned Cannellini Beans; 0.5 Lemon; 70 mL of Water; 1 Garlic Clove; 0.5 tsp of Salt; 0.5 tsp of Black Pepper; 0.5 tsp of Cinnamon; 0.5 tsp of Cumin; 10 g of Fresh Parsley; 25 g of Walnuts

Vegan

Dairy-Free

Eggs-Free

Gluten-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	20g	7%
of which Sugars	3g	4%
Fats	8g	12%
of which Saturates	1g	4%
Proteins	8g	17%
Fibers	5g	21%

Nutrients Proportions

carbs 49%
sugars 8%
fats 19%
saturates 2%
proteins 19%
fibers 13%

Vegan Beetroot Hummus without Tahini Preview

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Not a tahini lover? Not a problem! We have prepared a delicious beetroot hummus recipe without tahini for you to enjoy! It is prepared with roasted beetroots, walnuts and a blend of tasty spices and it’s a great starter dish for dipping in with crispy bread and carrot sticks.

We have also made this hummus without chickpeas and used white cannellini beans instead. Feel free to use chickpeas if you prefer!

Hummus is truly a fantastic dip. It is naturally vegan, dairy-free and gluten-free and our version makes it even better! Extra virgin olive oil adds plenty of healthy fats and the beans bring in lots of plant-based proteins and fibers.

Moreover, using beetroots in the recipe makes this hummus a low-calorie and low GI (glycemic index) dish and gives you a way to eat more vegetables. Beetroots are high in vitamin C and folate and help to lower blood pressure.

We have added in other interesting ingredients: cinnamon and cumin provide a rich flavour while lemon zest adds a refreshing twist; crunchy walnuts add a nutty flavour and are super nutritious as they provide magnesium and a plant-based source of omega-3.

If you love this kind of healthy and allergen-friendly recipes, you could be receiving two of them every week in your inbox!

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Raw Beetroots	180 g
Extra Virgin Olive Oil	1 tbsp
Canned Cannellini Beans	240 g
Lemon	0.5
Water	70 mL
Garlic Clove	1
Salt	0.5 tsp
Black Pepper	0.5 tsp
Cinnamon	0.5 tsp
Cumin	0.5 tsp
Fresh Parsley	10 g
Walnuts	25 g

step 1

Peel the raw beetroots and chop them into chunks.

In a non-stick baking tray, add the extra virgin olive oil and toss the beetroots (1).

Roast in the oven at 220°C (428°F) for 20 minutes flipping the beets halfway through cooking time to make them evenly crisp (2).

step 2

In the blender bowl, add white beans, roasted beetroots, lemon juice, water, and garlic.

Keep the lemon aside as you'll need it to grate the zest in the final step.

Season the beets and beans with salt, black pepper, cinnamon, and cumin.

Add 5 g of parsley and 15 g of walnuts (1).

Blitz all the ingredients until you have a smooth cream and, if needed, add a splash of water to the hummus (2).

step 3

Transfer the beetroot and walnut hummus into a serving dish and sprinkle with 10 g of chopped walnuts.

Garnish with grated lemon zest and 5 g of parsley leaves.

Enjoy this white beans hummus with warm pitta and crudités.

Foodacious Tips

For a faster recipe, you can skip roasting the beetroots and use the already cooked ones that are easily found at the supermarket.