Serves 8
140 min
Beet Hummus Without Chickpeas (Paleo & Whole30)
Recipe GLPR320cc9e3abb312
A vibrant, creamy dip made from roasted beets and soaked cashews instead of the traditional chickpeas, making it naturally paleo and Whole30-compliant. Rich in earthy beet flavor balanced with bright lemon juice and aromatic garlic, this plant-based hummus is perfect for serving with fresh or steamed vegetables.
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Ingredients
½ cup raw unsalted cashews, soaked and drained
3 medium raw beets (about 2 inches in diameter), or 1½ cups cooked, peeled, and roughly chopped beets
⅓ cup fresh lemon juice
¼ cup extra virgin olive oil, plus additional for drizzling
2 tablespoons tahini
1½ teaspoons Diamond Crystal brand kosher salt
1 medium garlic clove, minced
Freshly cracked black pepper to taste
Directions
Prepare your cashews by soaking them in warm water. Choose one method: 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 use a quick soak by pouring boiling water over the cashews and letting them sit for 10 to 20 minutes. Drain and rinse the cashews thoroughly, then set aside.
While the cashews soak, prepare your beets. Roast them in a 400°F oven for about 45-60 minutes until they are tender when pierced with a fork, or alternatively, pressure-cook them in an Instant Pot for 15 minutes on high pressure with a quick release. The beets are done when a knife slides through easily.
Once the beets have cooled to room temperature, trim the ends, peel away the skin with your fingers or a knife, and cut them into 1-inch pieces. Measure out 1½ cups of the chopped beets and reserve for blending.
Pour the soaked and drained cashews into your food processor or blender.
Add the 1½ cups of chopped beets to the processor, followed by the lemon juice, ¼ cup olive oil, tahini, salt, minced garlic, and freshly cracked black pepper.
Pulse the mixture several times to break down the ingredients and begin combining them. Use a spatula to scrape down the sides of the bowl as needed.
Continue blending until the mixture reaches a smooth, thick hummus-like consistency. Stop and scrape down the sides if necessary to ensure even blending.
Taste the hummus and adjust the seasoning with additional salt, black pepper, and lemon juice as desired. Drizzle the top with a small amount of extra virgin olive oil for presentation and added richness.
Transfer to a serving dish and serve alongside fresh raw vegetables or steamed vegetables of your choice. Store any leftover hummus in an airtight container in the refrigerator for up to 4 days.
