{"id":181055,"title":"Beetroot Hummus Without Chickpeas","modified":"2026-10-03T05:37:05+02:00","plain":"Beetroot hummus without chickpeas: cooked beetroot and raw celeriac, tahini and almond butter, lemon and warming spices.\n\n\n\nWith 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.\n\n\n\nWhat \u201c hummus \u201d means here\n\n\n\nHere, the word \u201c hummus \u201d 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 \u201c without chickpeas \u201d 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.\n\n\n\nCooked 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.\n\n\n\nAlong the same lines: Quick mayonnaise-based garlic sauce.\n\n\n\nWhy make this version without chickpeas?\n\n\n\nTypical 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.\n\n\n\nTahini 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.\n\n\n\nThe main ingredients\n\n\n\nCooked 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.\n\n\n\nAnother recipe in the same spirit: Sugar-free rhubarb compote.\n\n\n\nThe 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).\n\n\n\nGetting the texture right, serving and storing\n\n\n\nFor 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.\n\n\n\nRelated: Homemade harissa with roasted peppers.\n\n\n\nTo 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.\n\n\n\nYou can find more dishes like this among my low-carb recipes.\n\n\n\n\n\n\tBeetroot Hummus Without Chickpeas\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t200 g beetroot (cooked)75 g celeriac1 teaspoon ground caraway seeds (Persian cumin)1 teaspoon ground cumin seeds1 teaspoon ground coriander seeds1 teaspoon dried mint (or a few fresh mint leaves)1 tablespoon tahini (sesame paste)1 tablespoon almond butter1 lemon lemon (the juice)pinch salt (Celtic sea salt or Himalayan pink salt)Optional0.5 lemon lemon (the zest)2 cloves garlic2 teaspoons chilli flakes (not strictly paleo or nightshade-free)\t\n\t\n\t\tCut the beetroot into large chunks.Grate the celeriac. It can be left raw.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.Then squeeze the lemon into a separate container. This avoids having to fish the seeds out of the hummus later.Put everything in the food processor and blend.Garnish with a few sesame seeds, mint and an extra drizzle of extra virgin olive oil.\t\n\t\n\t\tEquipment: (Small) food processor or hand blender, knife, small bowl.\n\t\n\t\n\t\tAp\u00e9ritifFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=181055"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/181055\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/178659"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=181055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=181055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=181055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}