Pink Beet Hummus

Introduction

Pink Beet Hummus is a vibrant twist on the classic hummus, incorporating the earthy sweetness of roasted beets to create a striking, colorful spread. The smooth, creamy texture of chickpeas blends beautifully with the roasted beets, olive oil, tahini, and a squeeze of lemon juice, giving it a rich, velvety consistency. Whether served as a snack, appetizer, or accompaniment to a meal, this beet hummus is sure to add a pop of color and flavor to your table.

I create this dish, and the roasted beets release a sweet, earthy aroma that fills the kitchen, setting the stage for a beautifully vibrant hummus. Blending the chickpeas with the beets results in a silky, smooth texture, while the tahini and olive oil create a rich base that balances the flavors. A squeeze of lemon adds the perfect touch of freshness. When I serve it, the stunning pink hue catches the eye, and the first bite is a burst of creamy, savory goodness.

What’s great about this recipe is its versatility. You can tweak it by adding garlic for an extra punch, or spice it up with a hint of cayenne pepper. Pink Beet Hummus isn’t just a dish; it’s an inviting, colorful addition to any gathering, bringing a delightful twist to your everyday hummus experience.

Perfect For

I serve this hummus as an appetizer, snack, or a flavorful spread for wraps and sandwiches. It’s perfect for meal prepping, entertaining guests, or adding a nutritious, colorful boost to my meals.

Why You’ll Love This Recipe

• Naturally Vibrant: The beets give this hummus a stunning pink color that brightens any dish.
• Earthy and Sweet: The combination of roasted beets, tahini, and garlic creates a unique depth of flavor.
• Creamy and Smooth: Blending the ingredients results in a silky, luxurious texture.
• Healthy and Nutritious: Packed with fiber, antioxidants, and healthy fats, this hummus nourishes my body while tasting amazing.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 40 minutes (roasting beets)
• Total Time: 50 minutes

Serving Portion

• This recipe makes about 2 cups of hummus, perfect for 6-8 servings.

Calories and Key Nutrients

• Calories: Approximately 100 per serving
• Protein: 3g
• Fat: 6g
• Carbohydrates: 10g
• Fiber: 3g

Ingredients

• 1 medium beet, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2-3 tbsp water (as needed for consistency)

Ingredient Highlights

• Beets: I roast the beet to bring out its natural sweetness and enhance its deep color.
• Chickpeas: These provide the base for the hummus, making it creamy and protein-rich.
• Tahini: This sesame paste adds a nutty, rich flavor and smooth texture.

Step-by-Step Instructions

Roast the Beet

1. I preheat my oven to 400°F (200°C).
2. I wrap the beet in foil and roast it for 40 minutes, or until fork-tender.
3. Once cooled, I peel off the skin and chop the beet into smaller pieces.

Blend the Hummus

4. In a food processor, I combine the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt.
5. I blend everything until smooth, scraping down the sides as needed.
6. To reach the perfect consistency, I add water one tablespoon at a time, blending until creamy.

Serve and Enjoy

7. I transfer the hummus to a bowl and drizzle it with extra olive oil.
8. I garnish it with sesame seeds, fresh herbs, or a sprinkle of cumin for extra flavor.
9. I serve it immediately with pita, crackers, or fresh veggies.

How I Serve It

I love dipping warm pita bread, crisp cucumber slices, and crunchy carrot sticks into this hummus. It also makes a delicious sandwich spread or a flavorful topping for grain bowls and salads.

Additional Tips

• Peel Chickpeas for Extra Creaminess: I rub them between paper towels to remove the skins for an ultra-smooth hummus.
• Adjust the Flavor: I add more lemon juice for brightness or a bit of cayenne for a spicy kick.
• Use Pre-Cooked Beets: If I’m short on time, I grab pre-cooked beets from the store to skip the roasting step.

Recipe Variations

• Spicy Beet Hummus: To bring in extra heat, I stir in a pinch of red pepper flakes or a dash of hot sauce, such as sriracha or harissa, which both offer a rich, smoky spice. For a deeper level of flavor, I sometimes roast the beets with chili powder or smoked paprika before blending them, which adds a smoky, earthy heat. If I’m in the mood for more heat and complexity, I throw in some diced jalapeños or a few splashes of cayenne pepper. Another variation would be adding a spoonful of chipotle in adobo sauce, which delivers a smoky heat with a touch of sweetness that complements the beets beautifully.
• Herby Twist: For a fresh burst of flavor, I blend in fresh basil, parsley, or cilantro, depending on what I have on hand. Fresh dill can also create a unique and refreshing contrast to the earthy sweetness of the beets. I like to experiment with different herb combinations like rosemary and thyme for a more savory twist. If I want to add a little citrus zing, I sometimes include lemon zest or a splash of lemon juice along with the herbs for a light, refreshing touch that balances the richness of the hummus. Adding a handful of mint is another great way to elevate the flavor profile, giving the hummus an even fresher finish.
• Nutty Addition: To elevate the texture and add a satisfying crunch, I sprinkle toasted pine nuts or slivered almonds on top of the hummus. If I want more contrast, I add roasted sunflower seeds, chopped pistachios, or even crushed cashews. A drizzle of walnut or sesame oil just before serving can enhance the nuttiness and provide a smooth finish. Toasting the nuts first intensifies their flavor and adds a lovely smoky touch. I also sometimes sprinkle a bit of dukkah, a Middle Eastern spice blend made of nuts, seeds, and spices, to add a crunchy texture and complex flavor profile to the hummus.

Freezing and Storage

• Refrigeration: To keep the hummus fresh, I store it in an airtight container in the fridge. This helps to preserve its creamy texture and vibrant color for up to 5 days. When storing, I ensure that the container is tightly sealed to prevent any odors from other foods in the fridge from affecting the flavor. Before serving leftovers, I give it a quick stir to reincorporate any separation that may have occurred. If I have any leftover herbs or nuts from my recipe variations, I can also store those separately in small containers to add fresh toppings when I’m ready to eat.
• Freezing: To extend the shelf life of my beet hummus, I freeze individual portions in small, freezer-safe containers or ice cube trays for easy access. Freezing in smaller portions ensures that I only thaw the amount I need, avoiding any waste. Once frozen, I transfer the cubes or portions into a freezer bag to save space. When I’m ready to enjoy, I let the hummus thaw in the fridge overnight for the best texture. If I need it sooner, I can place it in the microwave for short bursts or let it thaw at room temperature for a few hours. Once thawed, I give it a good stir to smooth out any changes in texture that may occur during freezing.

Special Equipment

• Food processor or high-speed blender: A food processor is essential for creating a smooth, creamy hummus. It ensures that all the ingredients are well blended into a silky texture. If you don’t have a food processor, a high-speed blender can also work, though you may need to scrape down the sides more frequently. The motor should be powerful enough to handle the roasted beets and chickpeas, especially if you’re making a large batch. If the hummus is too thick, you can add small amounts of water or olive oil to help blend it more easily.
• Baking sheet (for roasting beets): A baking sheet is necessary for roasting the beets, which enhances their natural sweetness and intensifies the flavor. It’s important to line the baking sheet with parchment paper or foil for easier cleanup and to prevent any juices from the beets from spilling onto the pan. The beets should be wrapped in foil or placed in a covered dish to retain moisture as they roast, ensuring they become tender and caramelized.
• Foil: Aluminum foil plays a dual role in this recipe. It’s great for wrapping the beets before roasting to lock in moisture and help them cook evenly. Foil also helps with easy cleanup by containing any beet juices or skins that might peel off during roasting. After roasting, you can use foil to cover the baking sheet or to loosely wrap leftover beets to store them in the fridge until ready to use.

FAQ Section

Q: Can I use canned beets instead of roasting fresh ones?
A: Yes! I drain and rinse canned beets before blending them into the hummus.

Q: How do I make the hummus even smoother?
A: I blend it longer and add a little more olive oil or water until it reaches the perfect creamy texture.

Q: Can I make this without tahini?
A: Yes! I substitute it with Greek yogurt or sunflower seed butter for a different twist.

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Conclusion

Whip up Pink Beet Hummus and enjoy a vibrant and nutritious twist on a classic dip. This beetroot-infused hummus not only adds a burst of color but also delivers a creamy, earthy flavor that’s perfect for pairing with fresh veggies, pita bread, or crackers. It’s a healthy, visually stunning option that’s sure to impress at any gathering.

Feel free to get creative with your hummus by adjusting the level of garlic or adding your favorite herbs and spices. Whether served as an appetizer, snack, or part of a main dish, this pink beet hummus is a fun and delicious way to incorporate more veggies into your diet.

Make a batch today, and watch as your friends and family marvel at its gorgeous color and unique flavor. Don’t forget to snap a photo of your beautiful creation and share it on Instagram—tag me so we can celebrate your culinary masterpiece. Happy dipping!