This healthy plant-based Gluten-Free Vegan Spicy Jalapeno Beet Hummus recipe is an easy recipe to make with a spicy twist on plain beet hummus. It’s made with raw beets so it’s a no-cook hummus dip that’s ready in less than 5 minutes and it’s bright and beautiful color looks just as good as it tastes!
You won’t need to spend any time roasting beets in the oven to make this creamy spicy beet hummus recipe that’s made with only 7 clean, real food ingredients.
Gluten-Free Vegan Spicy Jalapeno Beet Hummus
Most beet hummus recipes are made with “roasted beets”, meaning you have to heat the oven and wait before enjoying your hummus.
In my spicy beet hummus recipe, I used fresh, raw beets and based it off my Classic Hummus recipe.
You can use this hummus dip in the same way as you would plain hummus.
For example, I like to spread it on toasted gluten-free bread, in a wrap, with veggies or grain-free crackers.
You’ll love how this healthy recipe is plant-based, vegan, gluten-free, dairy-free, soy-free, nut-free, oil-free, no-cook, lectin-free (with substitutions) and Medical Medium compliant.
How To Make Gluten-Free Vegan Spicy Beet Hummus: Step-By-Step Instructions
I’m going to show you how easy it is to make this spicy beet hummus recipe in less than 5 minutes with step-by-step instructions below:
Step 1: Gather The Ingredients
First, you will need to gather and measure out all your ingredients.
Step 2: Prep The Veggies
Second, prep the veggies and cut them into small and manageable pieces. This will help them blend easier in the food processor.
- Beets – Peel the skins off and cut them into small quartered pieces
- Jalapeno – Cut the end off and then cut the jalapeno into 2-3 pieces
- Garlic – Peel the skins off
Step 3: Process The Ingredients
Third, add all ingredients into a food processor and process until the mixture is creamy and smooth.
- Adjust the water to get the consistency you prefer. Less water (2 tablespoons) for a thicker hummus and more water (4 tablespoons) for a thinner hummus.
- Take a taste and adjust the seasonings to your preference.
Step 4: Storage
Lastly, store your hummus in an air-tight BPA-free container in the refrigerator for up to 2-3 days.
I like to use either a glass mason jar or these glass storage containers to store mine.
Expert Tips + Ingredient Substitutions for Spicy Beet Hummus
Chickpeas. If you need to this recipe to be lectin-free, you will need to use chickpeas that have been pressured cooked, like these.
Jalapenos. Depending on how hot your jalapenos are, you may need to add more or less. For example, sometimes I get jalapenos and they have no heat. Sometimes I get them and one is extremely hot. So adjust the jalapenos depending on how hot they are. And don’t forget, you will need to omit the jalapenos if you need this recipe to be 100% lectin-free.
Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and most nutrients. However, you can always substitute with store-bought organic lemon juice.
Tahini. I love to use homemade tahini but you can always use store-bought organic tahini. Depending on the consistency of the tahini you use, you may need to adjust the water in the recipe.
Water. Feel free to adjust this amount anywhere from 2-4 tablespoons depending on how thick you like your hummus. For example, use 2 tablespoons for a thicker hummus and 4 tablespoons for a thinner hummus.
Himalayan Pink Salt. This is the salt of my preference, but you can substitute with sea salt.
Want More Healthy Gluten-Free Vegan Dip Recipes?
Check out these:
- Gluten-Free Vegan Sweet Potato and Cilantro Dip
- Tomatillo and Jalapeno Dip
- Lectin-Free Vegan Basil Pesto and Cauliflower Rice Dip
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Spicy Jalapeno Beet Hummus
- 2 small organic beets (2-inch, peeled)
- 1 can organic chickpeas* (15-ounce can, drained)
- 1 organic jalapeno*
- 2 cloves organic garlic
- 2 tablespoons organic tahini
- 2 tablespoons organic lemon juice
- 2-4 tablespoons filtered/purified water
- 1/2 teaspoon Himalayan pink salt
Prepare the beets:
- Peel the skin off the beets and cut them into quartered pieces.
Prepare the hummus:
- Add all ingredients for the hummus, including the beets, to a food processor and process until the mixture is creamy and smooth.
- Take a taste and adjust the seasonings if you prefer.
- Store in an air-tight BPA-free container in the refrigerator for up to 2-3 days.