Beanless Veggie Hummus with a Nutty Twist!

One of my cousins is a lover of hummus. It is one of her favorite snacks that is known to have many health benefits. She recently decided to follow a meal program for better health, which eliminates beans for the first 4 weeks. We chatted about the program and the allowable foods for the first month. I then asked for a list of her favorite top 10 foods from that list and based on those foods, I created a vegetable hummus with a nutty twist!

I love 'kitchen chemistry' working with different food groups and testing every single step, ensuring that the products, amounts, equipment used, and methods are accurate, making adjustments as needed so that the final result is delectable and that is why I have taste tester to evaluate the recipe! It may take several attempts, but it's all worth it! Here is the final recipe. It is excellent as a spread and a dip. Enjoy everyone!

Yields: 4 cups

Prep time: 1 hour 30 minutes


  • 1/2 cup sliced beets (about 1 small beet)

  • 2 cups organic zucchini, washed, sliced and cut into quarters

  • 2 cups organic yellow squash, washed, sliced and cut into quarters

  • 1 cup broccoli florets

  • 1/4 cup toasted almonds

  • 1/4 cup toasted walnuts

  • 3/4 cups tahini

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons freshly squeezed lime juice

  • 2 garlic cloves, peeled

  • 2 teaspoons sea salt

  • 1/8 cup extra virgin olive oil, plus more if needed

  • 1/2 teaspoon sesame seeds, roasted

  • 1 teaspoon chopped almonds, roasted

  • 1 teaspoon chopped walnuts, roasted

  • 1/2 teaspoon ground smoked paprika, optional


  1. Wash beets well, cut both ends and use a peeler to remove the skin. Slice beets into thick rounds and set aside.

  2. Using a large pot, bring 4 cups of water to boil then add beets. Cook for 4 minutes then drain and place on a clean kitchen towel. Use paper towels to remove moisture from the beets. Cut beets into desired shape - either cubes or strips and place in a large mixing bowl. Remove 3 to 4 strips/cubes of beets and set aside. Add zucchini, yellow squash, broccoli and mix with a wooden spoon.

  3. Place vegetables in a high speed blender or food processor then add almonds, walnuts, tahini, lemon juice, lime juice, garlic, salt and blend until smooth. Add additional olive oil if too thick. Transfer hummus into a bowl, cover with plastic and keep refrigerated for one hour.

  4. Place roasted sesame seeds, almonds and walnuts in a small bowl and mix well.

  5. Cut beets strips/cubes into small cubes and set aside.

  6. Remove hummus from the refrigerator and transfer to a serving bowl, then top with nut mixture, smoked paprika, beet cubes and drizzle with olive oil.

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