Beautiful pink dip that is ready in no time and tastes delicious. This beet hummus is vegan, gluten free and has a rich creamy texture. The beet flavor is not very strong and the dish is high in protein. Win-win!
I made this dish for Parashat Noah as my rainbow themed dish. I served the hummus as a dip with colorful vegetables and store-bought savory Abadi cookies. Of course it also fits your Friday night salatim or any other time that you want to enjoy yummy pink hummus (so basically, anytime.). If you are interested in other rainbow dishes, be sure to check out my rainbow challah. For other recipes that use beet and beet powder then head over to my beet recipe index.
This beet hummus pairs well with my gluten free crackers as well. And can be used for Hanukkah if you are hosting and having a latkes buffet. Add this hummus as a dip next to the latkes and make it even harder to choose only between applesauce and sour cream.
- Cooked chickpeas - garbanzo beans - I used from a can, you can also cook chickpeas yourself.
- Beet powder - is used as a healthy addition to smoothies or other dishes and is a natural food color if needed. There are many benefits to consuming beetroot powder like lowering your blood pressure, it’s rich with many vitamins and minerals and is low in calories.
- Lemon juice
- Salt and pepper
See recipe card for quantities.
Add all ingredients to a food processor or high speed blender. Blend to the desired texture. I used my Ninja blender and got the dish ready in no time. I find it’s quicker than using a food processor and you get a better, smoother texture.
Transfer to a serving bowl and serve with your favorite dippers like vegetables, crackers, pita, chips or use it as a sandwich spread.
This beet hummus recipe is vegan and gluten free naturally.
I used beet powder which I find is the easier way to get the color and flavor of the beets. If you prefer, you can also use roasted beets instead. Simply roast one small beet for one hour (200°C / 400°F). Peel and cut to smaller pieces and blend with the rest of the ingredients. When using powder you avoid all the mess of peeling and the roasting time is saved.
If you want to make this hummus without tahini for allergy reasons, this is possible too. Simply omit the tahini and add 2 tablespoons of olive oil instead. Another option is to use another nut butter like almond butter or cashew butter but it might also have some allergy restrictions so just be mindful.
Due to the substitutions you use, the outcome of the hummus might not be as creamy as you like, so just add some more water to thin it out. Add 1-2 tablespoons at a time, blend and check again.
- Spicy - add chili pepper flakes if you want the dish hot.
- Garlic - I didn't add any but it's possible and fits perfectly. Add 2-3 freshly minced garlic cloves or one teaspoon of garlic powder instead.
- Other spices that can fit are cumin (only if you like it raw), paprika, zaatar (as garnish and for flavor),
- If you want the hummus to be in another color you can use butterfly pea flower powder, matcha or cocoa as each one will create a completely different dish of colored hummus with different flavors.
- Lemon zest - for extra lemony flavor and aroma, add the lemon zest before juicing it.
As I mentioned I used my Ninja blender which is a high speed blender to whip up this hummus. I find it makes the best creamy texture and it's super quick, in just a few minutes the dish is ready to serve.
Keep the hummus covered in a sealed container in the fridge for up to 3 days. It might last a day or two more but I prefer to not save hummus too long and stay on the safe side.
In addition, you can freeze this hummus for up to four months but I don't recommend it. I find the texture changes after thawing and I prefer it only fresh.
Drain and rinse the chickpeas, this will remove the extra unwanted flavors and reduce the salt content. I like to pour the can into a colander and rinse well in cold water.
Quick Pink Beet Hummus
- 1 can (15-oz) cooked chickpeas - drained and rinsed
- 1 teaspoon beet powder
- ¼ cup tahini
- Juice of half a lemon
- ¼ cup water - or use more if you want a thinner hummus
- Salt and pepper by your taste
- Add all ingredients to a high speed blender or food processor.
- Blend to the desired texture.
- Transfer to a serving bowl
- Garnish with chopped herbs or a drizzle of olive oil if desired.
- Serve with vegetables, pita, chips etc