Quick Pink Beet Hummus

Introducing a burst of color and flavor to your traditional hummus experience, this Quick Pink Beet Hummus recipe is a delightful twist on the classic dip. Combining the wholesome goodness of chickpeas with the vibrant hue of beet powder, this hummus is not only a visual treat but also a nutritious addition to your snacking repertoire.

Best beet recipe

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. 

What goes well with hummus

Hummus, with its creamy texture and versatile flavor, pairs exceptionally well with a diverse range of accompaniments, making it a go-to appetizer or snack for many. Fresh, crunchy vegetables such as carrot sticks, cucumber slices, and bell pepper strips provide a refreshing contrast to the velvety hummus, creating a delightful textural experience. Warm pita bread or pita chips offer a soft and savory base that complements the dip's earthy undertones. For those seeking a more substantial pairing, try it with falafel or grilled chicken for a protein-packed combination that satisfies both taste and hunger. The subtle nuttiness of hummus also harmonizes with the salty crunch of pretzels or the hearty bite of whole-grain crackers. No matter the choice, hummus effortlessly adapts to various flavors and textures, making it a versatile and crowd-pleasing addition to any spread.

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. 

Hummus INGREDIENTS

• Cooked chickpeas - garbanzo beans - I used from a can, you can also cook chickpeas yourself and make the dish actually from scratch. 
• 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. 
• Tahini
• Lemon juice
• Water
• Salt and pepper

See recipe card for quantities.

INSTRUCTIONS

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. 

SUBSTITUTIONS

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. 

No Tahini

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.

VARIATIONS

• 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. 

See my lentil dip or my edamame dip on my website!

EQUIPMENT

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. 

STORAGE

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. 

Top Tip

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.  

Other recipes to try:

Make beet hummus today!

Whether you choose to garnish it with fresh herbs or drizzle a bit of olive oil, the finishing touch adds an extra layer of sophistication. Pair it with an array of vegetables, pita, chips, or your favorite dippers, and watch as this Pink Beet Hummus becomes the star of your next gathering, combining aesthetics with irresistible taste in every bite.