Pink Beet Hummus

Pink Hummus made with beet and topped with chickpeas served with crackers.

This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.

Course Appetizer

Cuisine Middle Eastern

Keyword beetroot hummus, hummus, hummus recipe, pink hummus

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 128kcal

Author World of Vegan

Ingredients

2 medium-sized beetroots cooked or roasted
1 15-ounce can chickpeas rinsed and drained
3 tablespoons tahini
2 cloves garlic
1 lemon large
½ teaspoon ground cumin
½ teaspoon salt to taste
¼ teaspoon black pepper
2 tablespoons olive oil divided

To serve

1 tablespoon Olive oil
2 tablespoons Cilantro chopped
1 teaspoon Sesame seeds white or black

Instructions

To Cook the Beets

To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.

To Make The Hummus

In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.

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