Easy Pink Beetroot Hummus

This healthy and colourful appetizer is a nice change from a classic hummus recipe. Roasted beets and tahini are the star ingredients of this easy pink beetroot hummus recipe. This homemade hummus is the perfect dip or healthy spread for any occasion. Made with roasted beetroot, this unique twist on traditional hummus is not only absolutely delicious but also adds a beautiful pop of colour to any appetizer spread or sandwich. This beetroot dip will become a favourite, so make a double batch.

This delicious beet hummus recipe takes classic hummus to the next level by adding in roasted beetroot for a stunning pink color and a hint of earthy sweetness.

You might also enjoy roasted cauliflower carbonara, roasted tomato meatball polenta, pink pasta sauce or biscuit-topped chicken pot pie soup.

Pink Hummus Ingredients

To make this roasted beet hummus, you’ll need a few simple ingredients. They are pre-cooked canned chickpeas, roasted beetroot, tahini, lemon juice, garlic, and spices. Simply blend all the ingredients together in a food processor or blender until smooth and creamy. If the mixture is too thick, you can add a little bit of water to thin it out. The result is the creamiest hummus that you will love. Garnish with black sesame seeds, nigella seeds or sesame seeds. Alphaha sprouts also add a nice touch.

How to Make Pink Hummus aka Beet Hummus

It is fast and easy to make this beet hummus if you use the beetroot that comes already cooked (such as Love Beets). You will find them vacuum packed in the chilled vegetable section of the supermarket. An amazing hummus recipe doesn’t take too long to make when you don’t have to roast beets first. Beetroot is rich in nutrients and it adds a pop of color to this hummus recipe.

Instead of buying cooked beets, you can also use fresh beetroot to make this pink hummus. Since fresh beets are typically larger than pre-cooked beetroot, wash two medium sized beets, rub them with a little oil and then wrap beets in aluminum foil. You can adjust the number of beets based on the size of your beets. Roast the root vegetable for about an hour or until the beets feel soft when pierced with a knife. Once cooked through, unwrap the beets leave to cool. Then cut away the skin and use as directed in the recipe.

Beets are often used as a dye and if you are a regular beet user, you may have experienced of Beeturia or pink pee. Don’t fret though as the discoloration is completely harmless. I suggest that you wear gloves when cutting and handling the beets since the pigmentation can leave a reddish-pink stain on your skin. It is well worth the effort to roast the beets. To save time, roast the beets the day before.

Instead of using a can of cooked chickpeas, you can cook your own and get as soft as you like them. You will be able to make the creamy texture to your personal preference. Canned chickpeas are an easy shortcut though.

What to Do with Hummus

If you are wondering what to eat with hummus….well, the answer is just about anything. Yes, my friends, hummus goes with more than pita chips and you can use it for a variety of purposes. With your pink beetroot hummus you can try:

• eating it with all sorts of veggies like carrot sticks;
• putting it on all sorts of crackers and chips as a dip;
• using it as a salad dressing;
• making it a pizza topping;
• spreading it in your sandwich;
• adding it to your nourish bowl;
• slathering it on your toast;
• putting it on sliced apples; and
• using it as a marinade.

This homemade hummus is a delicious and healthy appetizer that’s perfect for any occasion. It is my go-to hummus recipe! It’s easy to make and can be served as a dip with vegetables or pita bread, or used as a spread on sandwiches and wraps. It’s a great vegan and gluten free appetizer dip that’s sure to be a hit with everyone. If you are a hummus fan, you will also love this decadent dark chocolate hummus that would also be great for Valentine’s Day.

If tahini is new to you, and you aren’t sure what it is – it is sesame seed paste. This paste will give your hummus a delicious tangy flavour. For this creamy beet hummus recipe, I used store bought tahini. Instead of raw garlic, you can use roasted garlic for a more subdued taste.

Benefits of Chickpeas

Chickpeas AKA garbanzo beans, are part of the legume family. I really like adding chickpeas to my diet because they are:

• packed with nutrients (folate, magnesium, vitamin B6, vitamin C, iron, potassium, calcium, phosphorus and zinc);
• rich in plant based protein;
• inexpensive; and
• low glycemic supporting blood sugar control.

Hummus is a Middle Eastern spread or dip made from cooked, mashed chickpeas (also known as garbanzo beans), blended with tahini, olive oil, and various seasonings. It’s a popular choice for a healthy snack or appetizer, and can be enjoyed with vegetables, pita bread, crackers or as a sandwich spread. It is also sometimes considered a Mediterranean dip and it is common to find it at the grocery store. Lucky for you, a creamy hummus is one of those easy appetizers that is an easy recipe to make at home. This balila recipe is another option for those that are a fan of chickpeas.

Beet Hummus FAQs

Pink Beetroot Hummus Recipe

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5 from 5 votes

Easy Pink Beetroot Hummus

By: Bella Bucchiotti

This healthy and colourful appetizer is a nice change from a classic hummus recipe. Roasted beets and tahini are the star ingredients of this easy pink beetroot hummus recipe. This homemade hummus is the perfect dip or healthy spread for any occasion.

Prep Time: 8 minutes minutes

Total Time: 8 minutes minutes

Servings: 6

Ingredients 

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• ▢ 1 Can chickpeas
• ▢ 4 beetroot, pre-cooked
• ▢ 2 Cloves garlic, minced
• ▢ 2 Tablespoon tahini
• ▢ 1 lemon zest
• ▢ 1/2 lemon juiced
• ▢ 6 Tablespoon extra virgin olive oil
• ▢ salt and pepper, to taste
• ▢ 1 Tablespoon black sesame seeds
• ▢ nigella seeds or sesame seeds, optional garnish
• ▢ alphaha sprouts, optional garnish

Cook ModePrevent your screen from going dark

Instructions 

• Add the chickpeas, cooked beetroot, minced garlic, tahini, lemon zest, lemon juice and extra virgin olive oil to a blender.
• Blend in a food processor on high speed until creamy.
• Add salt and pepper to taste.
• Transfer to a serving bowl and add seeds to garnish.
• Serve on toasted sourdough or with crackers and vegetable crudités

Notes

You can use fresh beetroot. Since fresh beets tend to be larger that the ones you buy in vacuum packs, wash two medium sized beets, rub them with a little oil and wrap them in aluminum foil. Roast for about an hour or until the beets feel soft when pierced with a knife. Once cooked through, unwrap the beets leave to cool then cut away the skin and use as directed in the recipe.

 

I recommend 1 to 2 cloves of garlic. As the garlic is raw it can be overpowering so use your judgement. If you don’t want the hummus too garlicky then reduce to 1 clove only. 2 cloves will give quite a potent garlic taste, but that is the way I like it.

 

When you blend the hummus you are looking for a creamy texture. If the hummus doesn’t look creamy enough you can add extra oil a tablespoon at a time or add water until it looks smooth and creamy.

Nutrition

Calories: 187kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 45mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

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So why not give this easy pink beetroot hummus a try? It’s a delicious and healthy twist on traditional hummus that’s sure to impress your friends and family. Whether you’re hosting a party or just looking for a tasty snack, this homemade hummus is the perfect choice. This pink beet hummus is incredibly colourful and vibrant. It has a natural beautiful pink hue and makes a wonderful appetizer that is bound to impress. There is a hint of an earthy taste but it is not overpowering. It is the best hummus recipe!

Other Recipes to Try

• Beetroot Light and Fluffy Pink Pancakes
• Avocado Herb Green Goddess Dip
• Roasted Red Pepper Cream Cheese Dip
• Pasta e Ceci – Italian Pasta and Chickpea Stew
• Just Like Starbucks Homemade Pink Drink Copycat Recipe