Pin It The first time I brought this vibrant dip to a dinner party, my friend Sarah actually asked if I'd used food coloring. When I told her it was just roasted beets working their magic, she couldn't stop laughing at herself. That's the thing about this hummus, it stops conversations mid sentence and pulls everyone toward the serving bowl.
Last summer, I made a triple batch for my sister's baby shower because nothing else felt quite right for celebrating something so full of life. Watching my grandmother, who'd been skeptical about 'pink hummus,' go back for fourths while chatting with my cousin's toddler who was equally obsessed, that's when I knew this recipe was a keeper.
Ingredients
- 2 medium beets: Roasting these concentrates their natural sugars and creates that gorgeous color
- 1 (15 oz) can chickpeas: Rinse them thoroughly for the smoothest texture
- 3 tablespoons tahini: This sesame paste is what gives hummus its signature creaminess
- 3 tablespoons freshly squeezed lemon juice: Fresh makes all the difference here
- 2 tablespoons olive oil: A good quality extra virgin adds depth
- 2 garlic cloves: Adjust up or down based on your garlic tolerance
- 1 teaspoon ground cumin: Adds warmth and earthy notes
- ½ teaspoon fine sea salt: Fine salt dissolves better than coarse
- 2 to 3 tablespoons cold water: The secret to ultra creamy texture
- Garnishes: Olive oil, toasted pumpkin seeds or sesame seeds, fresh parsley
Instructions
- Roast the beets:
- Preheat your oven to 400°F, wrap the scrubbed beets in foil with a drizzle of olive oil, and roast for 35 to 40 minutes until tender. Let them cool completely before peeling and chopping.
- Blend the base:
- Combine roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt in your food processor. Blend until mostly smooth, scraping down the sides as needed.
- Make it creamy:
- With the motor running, drizzle in cold water one tablespoon at a time until the hummus reaches cloudlike consistency. Taste and adjust salt or lemon as needed.
- Plate with intention:
- Transfer to a shallow bowl, create dramatic swirls on top, drizzle generously with olive oil, and scatter those toasted seeds and fresh parsley like you're plating at a restaurant.
Pin It Now whenever I see beets at the farmers market, I grab an extra bunch knowing this hummus will make an appearance at some gathering that week. Food becomes memory when people gather around it.
Making It Your Own
Golden beets create a stunning sunset orange version that's just as delicious. Sometimes I'll add a roasted red pepper for extra depth, or swap cumin for smoked paprika when I want something different.
Serving Suggestions
Beyond the usual pita bread, try this with crunchy radishes, cucumber slices, or even as a spread on veggie sandwiches. I've even used it as a base for grain bowls with roasted vegetables.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the creaminess beautifully, or try a dry rosé that complements the beets' natural sweetness. The right wine elevates this from appetizer to experience.
- Chill your serving bowl for 15 minutes before plating
- Make extra because it vanishes faster than regular hummus
- The color intensifies after sitting in the refrigerator
Pin It There's something joyful about food that's this delicious and this beautiful. It reminds us that eating well should delight all our senses.
Questions About This Recipe
- → What gives this hummus its pink color?
The vibrant pink hue comes entirely from roasted beets, which are blended directly into the chickpea base. No artificial coloring needed—just nature's beautiful pigments.
- → Can I use canned beets instead of roasting fresh?
While canned beets work in a pinch, roasting fresh beets concentrates their natural sugars and creates a deeper, sweeter flavor that truly shines in this dip.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually develop and improve after a day, making it perfect for meal prep.
- → What's the best way to achieve extra-smooth texture?
Peel the chickpeas before blending and drizzle in cold water while the processor runs. This technique guarantees ultra-creamy results every time.
- → Can I freeze this for later?
Yes, freeze portions in sealed containers for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.