This year I came to the realization that autumn is my all-time favorite season! I love summer fruit, but those autumn vegetables have me swooning SO hard! Root veggies totally scream comfort to most of us, don’t they? Hence my new creation, beet hummus, or rather I should say – Tahini-less Beet Pesto Hummus. That’s a long one, let’s just call it beet hummus with a TWIST.
The other week we went to Costco, and they had those already cooked and peeled beets on sale. Yes, yes, I should buy beets from the farmers market, peel and cook them myself – but let’s be real here. I just don’t have the time to do it all. Or at least not always. So when I see a sale, I go for the convenience in an instance like this. And I never regret it, I even have my mom ship me her canned beets a few times a year. Maybe one of these days I will be able to grow them too and then ask for her recipe. That stuff if SO good!
So with this last buy of beets, I found out that my kiddo loves them plain – so weird for me to see him eating them by the handful, as I am more of a mix into a salad, flavor it up somehow, but he’s all like – give me the all the beets. My sister is actually the same way with beets, so maybe it’s just a family trait? Who knows, nonetheless, I love that he eats healthy foods and not just what’s tasty.
So with all of these beets, I decided that I was tired of my regular beet soup and salad and thought that a dip would be the way to go. In my pantry, I saw a can of chickpeas and decided hummus it is. Except, I didn’t have any tahini or sesame seeds. Instead of running to the store to get that I decided to use walnuts. Walnuts are some of my favorite nuts to snack on – so I decided to incorporate those. As well as that bunch of basil we all have in our fridges about to turn black, hah. Am I right, or am I right? What is it with the basil? Anyone figure out how to keep it alive for longer than 5 days, share your secret in the comments below!
This quick to throw together recipe is something I love doing because it uses the items you have on hand vs having to shop for them. Oh and did I mention that not only is this recipe tahini-less, but it’s also vegan! Sadly, it is not nut-free, but my guess is that if you have the tahini – you could omit the walnuts and come out pretty great as well. Alright, you have the main ingredients already – so I won’t keep you from it – have at it!
TAHINI-LESS BEET PESTO HUMMUS
- 3 small cooked beets
- 1 can chickpeas, drained
- 2 cloves garlic
- 1/2 walnuts
- 1/2 cup basil
- 1/2 cup avocado oil
- 1/2 tsp salt
- 1/2 tsp pepper
- juice of one lemon
- Add all ingredients into a food processor and blend away. Making sure to stop and scrape the sides until your desired consistency is reached.
- Enjoy with veggie slices, crackers, in your bowl or however your heart desires.
Don’t have the time to make it now? Pin the below image and come back to it later!
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