White Beans Beetroot Hummus without Tahini

Time for a twist on the traditional recipe, with our colourful and low-calories beetroot hummus. Our recipe bursts with essential nutrients, lots of antioxidants, vitamins and heart-healthy fats.

Vegan Beetroot Hummus without Tahini


Nutrition per serving
Net Carbs16.9 g6.1%
of which Sugars4 g4.5%
Fibers6.5 g23.1%
Fats7.9 g12.2%
of which Saturates0.9 g4.7%
of which Omega 30.6 g58.5%
Proteins8 g17.4%
Calcium86 mg8.6%
Vitamin A12 mcg1.7%
Vitamin C18 mg23.8%
Iron3.3 mg22.4%
Potassium569 mg16.3%
Sodium337 mg14.7%
Cholesterol0 mg0%
Kcal171 8.5%
Macro split
  • net carbs 43%
  • sugars 10%
  • fats 20%
  • saturates 2%
  • proteins 20%
  • fibers 16%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
171 per serving

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

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

Hummus is the king of dips. It is naturally vegan, dairy-free and gluten-free, and our beets version makes it even more wholesome! Extra virgin olive oil adds plenty of healthy fats, and the beans bring in loads of plant-based proteins and fibres.

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 sprinkled in cinnamon and cumin for extra flavour and squeezed in fresh lemon juice for a refreshing twist. Crunchy walnuts add a nutty vibe to the recipe, they are rich in omega-3 fats and essential minerals like magnesium.

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Measuring System
Raw Beetroots180 g
Extra Virgin Olive Oil1 tbsp
Canned White Beans (navy, lima, or cannellini)240 g
Lemon (juiced and zested)1
Water70 mL
Garlic Clove1
Salt1/2 tsp
Black Pepper1/2 tsp
Cinnamon1/2 tsp
Cumin1/2 tsp
Fresh Parsley10 g
Walnuts25 g

Step 1

Peel the raw beetroots and chop them into chunks.

Toss the beets with extra virgin olive oil in a baking tray lined with parchment paper.

Then, roast them in the oven at 220°C (428°F) for 20 minutes flipping the vegetables halfway through cooking time to make them evenly crisp.

Roasted beetroots.

Step 2

Grate the lemon zest and keep it aside to garnish the hummus later on.

In a food processor, add the baked beetroots, white beans, lemon juice, water, crushed garlic, and half of the parsley and walnuts. Then, season with salt, black pepper, cinnamon, and cumin (1).

Now, blitz all the ingredients until you have a smooth and dense paste (2).

If the hummus is too chunky, then add a splash of water to reach the right consistency.

Beets, white beans, walnuts, garlic, and parsley in a blender.
Beetroot hummus blended into a paste.

Step 3

Transfer the beetroot hummus to a serving bowl and sprinkle with the remaining walnuts.

Finally, garnish this dish with lemon zest and chopped parsley.

Enjoy your white beans hummus with crudités, flatbread or crunchy chips.

Hummus garnished with walnuts and lemon zest.


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