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Beet Hummus by Michelle Tam https://nomnompaleo.com
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5 from 1 vote

Beet Hummus (Whole30, Vegan)

I dare you to resist the delicious charms of my Paleo, vegan, Whole30-friendly, bean-free beet hummus. Even your kids will be tempted to eat their veggies!
Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Course: Snack
Cuisine: American
Keyword: low carb, paleo, Vegan, Vegetarian, Whole30
Servings: 8 1/4 cup
Calories: 148kcal
Author: Michelle Tam

Ingredients

  • ½ cup 70 g raw unsalted cashews, soaked and drained (see note above)
  • 3 medium raw beets about 2 inches in diameter or 1½ cups (200g) cooked, peeled, and roughly chopped beets
  • cup fresh lemon juice
  • ¼ cup  extra virgin olive oil and additional for drizzling
  • 2 tablespoons  tahini
  • teaspoons  Diamond Crystal brand kosher salt
  • 1 medium garlic clove minced
  • Freshly cracked black pepper

Instructions 

  • If you haven’t already, soak your cashews according to one of the two methods: soak the raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water. Then, rinse and drain them.
  • Next, cook your beets! Either roast them in the oven by following these instructions or pressure-steam them for 15 minutes under high pressure in an Instant Pot (see recipe here).
  • Once your beets have cooled to room temperature, trim, peel, and cut them into 1-inch pieces. Measure out 1½ cups of the chopped beets and set them aside.
  • Grab your soaked and drained cashews and dump them in a food processor or blender.
  • Toss in the beets and add the lemon juice, olive oil, tahini, salt, minced garlic, and freshly ground black pepper.
  • Pulse a few times to combine. Scrape down the sides if necessary.
  • Then, blitz until you get a smooth, hummus-like consistency.
  • Taste for seasoning and adjust with additional salt, pepper, and lemon juice if needed. Drizzle with additional extra virgin oil, too!
  • Serve the dip with your favorite raw and steamed veggies! The dip will keep in the fridge for up to 4 days.

Video

Notes

For those of you pressed for time, note that there are two rate-limiting steps in this recipe:
  1. Soaking the cashews. You can soak the cup of raw cashews in 2 cups of warm water mixed with ½ teaspoon salt and ¼ teaspoon apple cider vinegar or lemon juice for 2 to 4 hours OR do a quick soak of 10 to 20 minutes in boiling water; and
  2. Cooking the beets. It takes 30 minutes to pressure-steam the beets in an Instant Pot or about 90 minutes to roast them in the oven.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 148kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Fiber: 1g