I’ve been on a little bit of a za’atar kick lately and felt the need to honor this Middle Eastern spice blend with an appropriate dip. So, say hello to this vibrant bean-free za’atar beet hummus.
I’ve said it before and I’ll say it again, it’s not the garbanzo beans that make hummus, hummus — it’s the tahini. And, I was not shy with it in this recipe. It gets blended with za’atar roasted beets, fresh lemon juice, extra virgin olive oil, ground cumin and more za’atar. For a finishing touch, there’s toasted cumin seeds mixed in, which adds texture and nutty flavor.
Enjoy this beet hummus with veggies, plantain chips, grain-free tortilla chips, grain-free crackers (as pictured), in a lettuce wrap or straight off the fork. It’s even delicious as a salad topping or eaten with eggs. Really, the world is your oyster!
Lastly, this isn’t my first bean-free hummus rodeo, so be sure to check out my other bean-less hummus recipes below:
Bean-free spiced pumpkin hummus
And, for another recipe featuring za’atar, take a look at my za’atar chicken salad, which I also recently made on Portland’s KATU Afternoon Live!
Cheers and enjoy!
This bean-free za’atar beet hummus is fresh and vibrant! The za’atar adds tangy and savory flavor, while the cumin seeds add toastiness and texture. It’s thick, rich, and full of fiber. You won’t even miss the chickpeas!
- ~3 cups raw red beets, peeled and chopped into 1-inch pieces (about 2-3 medium beets)
- 1-2 Tbsp avocado oil
- 1 Tbsp + 2 tsp za’atar spice blend, separated (make sure it’s gluten-free)
- Sea salt, to taste
- 3/4 cup tahini
- 1 large lemon, juiced
- 2 Tbsp extra virgin olive oil, plus extra for drizzling on top, if desired
- 1/2 tsp ground cumin
- 1 Tbsp cumin seeds, dry toasted (see below for instructions)
- Fresh cilantro, for garnish optional
- Sesame seeds, for garnish, optional
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Place beets in a large bowl and drizzle with 1-2 Tbsp of avocado oil. Sprinkle in sea salt to taste and the za’atar. Stir to coat and pour onto prepare baking sheet. Bake for 60 minutes, stirring halfway through. Set aside to cool slightly once done.
While beets are cooling, toast the cumin seeds. Heat a small pan over medium-low heat and add the cumin seeds. Dry toast for about 3 minutes, stirring occasionally. Once slightly darker and fragrant, remove from heat and set aside.
To a food processor bowl, add the slightly cooled roasted beets, tahini, 2 Tbsp of olive oil, garlic, ground cumin, sea salt to taste and remaining 2 tsp of za’atar spice. Process until smooth, scraping down the sides with a spatula and re-blending, as needed. Taste and adjust flavors as desired and blend again, if needed.
Transfer to a serving bowl and mix in the toasted cumin seeds. If desired, add fresh cilantro and sesame seeds for garnish. Serve with whatever you like!
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