Beetroot hummus without chickpeas: cooked beetroot and raw celeriac, tahini and almond butter, lemon and warming spices.
With its fuchsia-pink colour and fresh lemon aroma, this beetroot hummus catches the eye before the first bite. Its base combines cooked beetroot and raw celeriac. Tahini and almond butter add creaminess, while caraway, cumin, coriander, mint and lemon lift the flavours. It takes 10 minutes to prepare in a small food processor or with a hand blender, and each serving provides around 97 kcal. Find this recipe among my keto sauces and dips.
What โ hummus โ means here
Here, the word โ hummus โ refers to how it is served: a creamy mixture to scoop up with a spoon, spread on an endive leaf or place in the centre of an appetiser platter. The phrase โ without chickpeas โ indicates that no legumes are used as a base. The texture comes from beetroot and celeriac, but stays true to the idea of a creamy, flavourful spread.
Cooked beetroot adds sweetness, moisture and vibrant colour. Finely grated raw celeriac adds body and a fresh vegetable note. Tahini and almond butter provide the fat that binds everything together and keeps the mixture from becoming watery. Lemon and mint balance the sweetness of the beetroot; caraway, cumin and coriander add warm notes, and salt rounds out the flavour. The aim is a smooth, easy-to-spread paste that is sweet, lemony and fresh.
Why make this version without chickpeas?
Typical beetroot hummus often retains a base of chickpeas blended with tahini, lemon and beetroot. This version works differently: cooked beetroot provides colour and a mellow sweetness, while grated raw celeriac adds body without using legumes.
Tahini and almond butter make up for the absence of chickpeas with a soft, creamy texture. The spices, caraway, cumin and coriander, bring warm notes, balanced by lemon juice and mint. This recipe suits anyone wanting to avoid legumes without giving up a creamy spread to serve with drinks.
The main ingredients
Cooked red beetroot, 200 g, forms the base, providing a sweet, earthy flavour and a fuchsia hue. The celeriac, 75 g raw and finely grated, blends in easily and adds body and freshness. Tahini (sesame paste) and almond butter, 1 tablespoon each, bind the mixture and add creaminess, with a sesame note and a mellow, slightly praline-like flavour.
The juice of one lemon balances the beetroot and brings out the spices. Mint, 1 teaspoon dried or a few fresh leaves, lightens the mixture. Ground cumin, caraway and coriander, 1 teaspoon each, add warmth, an aniseed note and citrus freshness; a pinch of salt rounds out the flavour. Optionally, the zest of half a lemon intensifies the aroma, two garlic cloves add depth, and chilli flakes, up to 2 teaspoons, provide a spicy kick (omit for a nightshade-free diet).
Getting the texture right, serving and storing
For an even consistency, finely grate the celeriac and stir the tahini and almond butter in their jars before using, especially if the oil has risen to the top. Blend the roughly chopped beetroot with the seasonings until you have a smooth, soft paste, scraping down the sides as needed. Avoid adding the juices from the cooked beetroot, which would make the spread too runny.
To finish, a drizzle of extra virgin olive oil, a few sesame seeds and some mint leaves are all you need. Serve the spread well chilled with endive leaves, cucumber slices or radishes. Refrigerate promptly in a clean, sealed container, and serve with a clean utensil. Allergens: celery, sesame, almonds.
You can find more dishes like this among my low-carb recipes.
Beetroot Hummus Without Chickpeas
Ingredients
- 200 g beetroot cooked
- 75 g celeriac
- 1 teaspoon ground caraway seeds (Persian cumin)
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon dried mint or a few fresh mint leaves
- 1 tablespoon tahini sesame paste
- 1 tablespoon almond butter
- 1 lemon lemon the juice
- pinch salt Celtic sea salt or Himalayan pink salt
Optional
- 0.5 lemon lemon the zest
- 2 cloves garlic
- 2 teaspoons chilli flakes not strictly paleo or nightshade-free
Instructions
- Cut the beetroot into large chunks.200 g beetroot
- Grate the celeriac. It can be left raw.75 g celeriac
- Wash the lemon and grate the zest. Use the finest grater available. Be careful not to grate the white pith. About half the lemon is enough.0.5 lemon lemon
- Then squeeze the lemon into a separate container. This avoids having to fish the seeds out of the hummus later.1 lemon lemon
- Put everything in the food processor and blend.1 teaspoon ground caraway seeds (Persian cumin), 1 teaspoon ground cumin seeds, 1 teaspoon ground coriander seeds, 1 teaspoon dried mint, 1 tablespoon tahini, 1 tablespoon almond butter, pinch salt, 2 cloves garlic, 2 teaspoons chilli flakes
- Garnish with a few sesame seeds, mint and an extra drizzle of extra virgin olive oil.
