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–+ servings
A vibrant bowl of pink beetroot hummus sits on a matching pink surface, surrounded by fresh lemons, grilled bread, and leafy greens.
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5 from 6 votes

Pink Beetroot Hummus

This healthy and colorful appetizer is a nice change from a classic hummus recipe. Roasted beets and tahini are the star ingredients of this pink beetroot hummus which also offers a lemony tang and nutty sesame flavor.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Gluten Free, Vegan
Cuisine: Middle Eastern
Keyword: Dip
Servings: 6
Author: Bella Bucchiotti

Equipment

Ingredients

  • 1 Can chickpeas
  • 4 beetroot pre-cooked
  • 2 Cloves garlic minced
  • 2 Tablespoons tahini
  • zest of 1 lemon
  • juice of half a lemon
  • 6 Tablespoons extra-virgin olive oil
  • salt and black pepper to taste

Optional Garnishes

Instructions

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

Notes

Perfect consistency: I like to puree my beetroot hummus in a blender on the highest speed until it's really smooth and creamy. You might prefer to leave it a little textured. Try it both ways to see which you like more.
Make extra: Whipping this up for a party or gathering? I recommend making more than you think you're going to need. Trust me - it disappears fast!
Make it creamy: If it isn't creamy enough for you, add a little oil or water and blend again until it becomes 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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