Pink beet hummus is a vibrant and creamy dip that combines the earthy sweetness of roasted beets with the smooth, nutty flavor of classic hummus. This stunning appetizer is as delicious as it is eye-catching, making it perfect for entertaining, snacking, or adding a pop of color to your table.
Why You’ll Love This Recipe
- Beautiful color: The bright pink hue makes this dish visually stunning.
- Healthy and delicious: Packed with nutrients from beets and chickpeas.
- Easy to make: Simple ingredients and ready in under 30 minutes.
- Versatile: Perfect as a dip, spread, or accompaniment to your favorite dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked beets (roasted, boiled, or store-bought pre-cooked)
- Chickpeas, drained and rinsed
- Tahini
- Lemon juice
- Garlic cloves
- Olive oil
- Ground cumin
- Salt
- Water (to adjust consistency)
- Optional: Fresh dill, feta cheese, or za’atar for garnish
Directions
- Prepare the beets:
- If using raw beets, roast or boil them until tender. Peel and chop into smaller pieces for easy blending.
- Blend the hummus:
- In a food processor, combine the cooked beets, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
- Blend until smooth, scraping down the sides as needed. Add water, one tablespoon at a time, until the hummus reaches your desired consistency.
- Taste and adjust:
- Adjust the seasoning by adding more lemon juice, salt, or garlic as needed. Blend again to combine.
- Serve:
- Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with your choice of fresh dill, crumbled feta, or za’atar. Serve with pita bread, crackers, or fresh veggies.
Servings and Timing
- Servings: Makes about 2 cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes (if roasting beets)
- Total Time: 30 minutes
Variations
- Spicy beet hummus: Add a pinch of cayenne pepper or a drizzle of harissa for heat.
- Herb-infused: Blend in fresh herbs like parsley, dill, or mint for extra flavor.
- Nutty twist: Add a handful of toasted walnuts or almonds to the food processor.
- Vegan cheese garnish: Top with crumbled vegan feta or nutritional yeast for a cheesy flavor.
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I use canned beets?
Yes, canned or vacuum-sealed pre-cooked beets work perfectly for convenience.
2. What type of chickpeas should I use?
Canned chickpeas are easiest, but freshly cooked chickpeas offer a smoother texture.
3. How do I make the hummus extra smooth?
Peel the chickpeas by rubbing them between a towel to remove the skins before blending.
4. Can I skip the tahini?
Tahini adds a nutty flavor, but you can substitute it with Greek yogurt, almond butter, or omit it entirely.
5. What can I serve with beet hummus?
Serve with pita chips, fresh vegetables, breadsticks, or as a spread on sandwiches or wraps.
6. Is beet hummus vegan?
Yes, this recipe is naturally vegan if you don’t add dairy-based garnishes.
7. Can I make this ahead of time?
Yes, beet hummus can be made a day in advance and stored in the refrigerator.
8. How do I roast beets?
Wrap whole beets in foil and roast at 400°F (200°C) for 40-50 minutes, or until tender. Let cool, then peel.
9. Can I add other vegetables?
Yes, roasted carrots or red bell peppers blend well with beets for a unique flavor.
10. How do I adjust the sweetness?
Add a touch of honey or maple syrup to balance the earthy flavor of the beets, if desired.
Conclusion
Pink beet hummus is a delicious, nutrient-packed dip that’s as stunning as it is versatile. Whether you’re serving it at a party, packing it for lunch, or enjoying it as a snack, this vibrant dish is sure to impress. Try it today and enjoy the perfect blend of creamy, earthy, and tangy flavors!
Print
Pink Beet Hummus
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizer, Snack
- Method: Blending
- Cuisine: Mediterranean
Description
This Pink Beet Hummus is a vibrant and healthy appetizer or snack that’s as delicious as it is colorful. Creamy chickpeas are blended with roasted beets, tahini, garlic, and lemon juice for a sweet, earthy, and zesty flavor. Perfect as a dip for veggies, crackers, or pita bread, or as a stunning spread for sandwiches and wraps.
Ingredients
- 1 medium beet, roasted and peeled
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil (plus extra for garnish)
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- 1/4 tsp salt (adjust to taste)
- 2–3 tbsp water (to adjust consistency)
- Optional toppings: sesame seeds, fresh herbs, or crumbled feta
Instructions
- Roast the Beet:
- Preheat the oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for 40–50 minutes, or until fork-tender. Let it cool, then peel and chop into chunks.
- Blend the Hummus:
- In a food processor, combine the roasted beet, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
- Add water, one tablespoon at a time, to reach your desired consistency.
- Adjust and Serve:
- Taste and adjust seasoning as needed, adding more salt or lemon juice if desired.
- Transfer the hummus to a serving bowl and drizzle with olive oil. Garnish with sesame seeds, fresh herbs, or crumbled feta.
Notes
- You can use pre-cooked or vacuum-packed beets for a quicker preparation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For an extra kick, add a pinch of cayenne pepper or smoked paprika.