Whole30 Beetroot Hummus
Elevate your Whole30 journey with this vibrant and creamy Whole30 Beetroot Hummus! Packed with the earthy sweetness of roasted beets and the rich nuttiness of tahini, this hummus offers a wholesome, legume-free twist on the traditional dip. Raw cashews lend a luscious texture, while za'atar seasoning and ground cumin bring a subtle, aromatic kick that perfectly complements the fresh lemon juice and garlic. Quick to prepare and free from added sugar, grains, or dairy, this recipe is not only Whole30-compliant but also a delight for your taste buds. Serve it as a stunning dip with fresh vegetables, spread it on lettuce wraps, or use it as a vibrant addition to your meal-prep lineup. Ready in just over an hour, this beetroot hummus is as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 2 whole medium beetroots
- 1 teaspoon Zaatar seasoning
- 0.5 cup raw cashews
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 whole garlic cloves
- 2 tablespoons tahini
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 0.25 cup water
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly and wrap them individually in aluminum foil.
Place the wrapped beetroots on a baking sheet and roast in the oven for about 45 minutes, or until they are fork-tender.
While the beetroots are roasting, soak the raw cashews in hot water for at least 20 minutes to soften them, then drain.
Once the beetroots are roasted, remove them from the oven and let them cool slightly. When cool enough to handle, peel off the skins.
Chop the roasted beetroots into chunks and place them in a food processor.
Add the soaked and drained cashews, Zaatar seasoning, olive oil, lemon juice, garlic cloves, tahini, salt, and cumin into the food processor with the beetroot.
Pulse the mixture until it begins to combine, then gradually add water as you blend to reach your desired consistency.
Blend until smooth and creamy, scraping down the sides of the processor as needed.
Taste and adjust the seasoning if needed, adding more salt or lemon juice to your preference.
Transfer the beetroot hummus into a serving bowl and drizzle with additional olive oil if desired.
Serve immediately as a dip with vegetable sticks, or as a spread, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.6 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2425 mg | 187% | |
| Iron | 10722.2 mg | 59568% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
