Pink Beetroot Hummus

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.

Why You’ll Love It

Delicious flavors: The sweet, distinctive flavor of beets is really good in this dip and the tangy lemon, nutty chickpeas and aromatic garlic add more fun flavors.
Easy to make: You can whip up this simple hummus recipe in under 10 minutes.
A crowd-pleaser: I love making a batch of this when I have friends coming over. Everyone always asks for the recipe!

Pink Hummus Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chickpeas: Also known as garbanzo beans, these are the main ingredient in hummus.
Beetroot: Buy pre-cooked beets – they’re quicker than cooking your own. You will find them vacuum packed in the chilled vegetable section of the supermarket.
Garlic: Adds a fragrant flavor to the dip.
Lemon: The juice and zest adds citrusy flair to the dip.
Tahini: This smooth sesame seed paste adds a nutty flavor.
Optional garnishes: Choose from nigella seeds, sesame seeds and alfalfa sprouts.

How to Make Pink Hummus aka Beet Hummus

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Blend the ingredients: Add the chickpeas, beets, garlic, tahini, lemon, and oil to a blender and puree until creamy.
Season to taste: Add salt and pepper.
The finishing touches: Transfer the pink hummus into a serving dish and garnish with your preferred seeds and/or sprouts. Serve with dippers.

Substitutions and Variations

Chickpeas: 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.
Tahini: If tahini is new to you, and you aren’t sure what it is – it’s sesame seed paste that gives hummus a delicious tangy flavor. For this creamy beet hummus recipe, I used store bought tahini.
Garlic: 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. Using 2 cloves will give quite a potent garlic taste but some people prefer this.

Serving Suggestions

With your preferred dippers: Serve your pink hummus with veggies like carrot sticks and celery, with homemade crackers or with toasted bread.
In sandwiches: You can add it to a fried chicken sandwich or pimento cheese sandwich.
As a salad dressing: Enjoy it with your favorite salad, such as this green goddess salad.
Even more ideas: Use it as a pizza topping, add it to a nourish bowl, slather it on toast, use it as a marinade, or put it on sliced apples.

How to Store Pink Hummus

Store: This easy beet hummus will stay fresh for 3 to 6 days in the refrigerator in a tightly sealed airtight container.
Freeze: You could freeze it for up to 3 months in a sealed container but I don’t really recommend freezing homemade hummus as you may find that the flavor and texture changes.