This vibrant pink hummus is made with roasted beetroot for a smooth and delicious delightful spread with the tons of flavor.
What is hummus?
A classic Middle Eastern spread that’s exploded in popularity around the world. Hummus is made with chickpeas and tahini, and is commonly eaten for breakfast in the Levantine. It’s often paired with foul (a fava bean spread) and falafel. It’s also served with main meals as an integral part of a mezze spread.
What is beetroot hummus?
This pink hummus is made with beetroot. Beetroot hummus has become a very common take on hummus. It’s known for its characteristic beautiful pink color, and is such a visually stunning appetizer to present.
The only thing you need to do is blend in a roasted beetroot with the remaining hummus ingredients. A tender roasted beetroot blends so easily!
Why should I make pink hummus?
As you can see, the pink color is so eye catching. It’s vibrant and instantly appealing. It’s really enticing!
Kids will love this! Besides the color, the mild flavor and creamy texture are going to make this a hit with anyone who tries this, kids and adults alike.
It’s really easy to make. Once you have your beetroot cooked, all you need to do is blend all the ingredients together until creamy and combined.
There’s lots of ways you can enjoy this! I’ll discuss some of them below in the serving suggestions section.
It’s so healthy! Great source of fiber and antioxidants and mono unsaturated fatty acids. Especially when paired with whole wheat pita bread or veggies.
Ingredients you need to make pink beetroot hummus:
Beetroot: You can roast it (I’ll include instructions how below) or buy the ready roasted vacuum sealed beetroot. Canned beetroot will work too! You’ll need about 1 cup total.
Chickpeas: I use canned chickpeas. Much simpler than the dry ones you need to soak overnight. Just make sure you drain and rinse them well.
Garlic Cloves: Essential part of hummus! 2 cloves is just enough flavor.
Lemon juice and lemon zest: Zest 1/2 of a lemon with a microplane zester, and juice the whole lemon. Lemon gives a bright flavor to what is quite an earthy spread.
Olive Oil: Use good quality olive oil here because you’ll really taste it. Add a little more than the quantity listed if you feel your hummus is too thick after blending.
Tahini: I love tahini and the flavor it gives hummus, but I know some people are allergic to sesame and sesame paste. If that’s you, you can try replacing the tahini with yogurt, water, or even sunflower seed or nut butter.
How do you make beetroot hummus?
The most time consuming thing you’ll have to do is roast the beetroot. Once your beetroot is cooked, it’s just a matter of blending!
How to roast beetroot:
Preheat oven to 400 F (200C). Wash your beetroot well, you’ll want to scrub a little. Once washed, you don’t need to dry it, simply wrap with foil and place on a baking sheet or on the oven rack.
Cook for anywhere between 40-60 minutes depending on the size of the beetroot and how hot your oven is. Beetroot is roasted when it’s tender enough to very easily pierced with a fork or knife. It’s hard to overcook this, so if you can’t tell leave it in for another 5-10 minutes.
If you have something else in the oven at a different temperature, beetroot is forgiving. You can cook it at the lower temperature for longer if you need to, or a higher temperature for less.
After roasting, let the beetroot cool enough that you can comfortably handle it. Peel the skin, it should come off easily, even with your fingers or with a sharp knife. Cut the beetroot into cubes and it’s ready to use!
Of course, you can use ready roasted beetroot that comes vacuum packed, or canned hummus. Since I usually roast my own, I’ll double the amount and use some roasted beetroot in this beetroot arugula salad. Roasted beetroot can be stored in the fridge for 3-4 days.
Blending all the pink hummus ingredients:
The easiest thing. All you need to do is add all the ingredient to a food processor and blend until creamy and smooth and combined. If the mixture is too thick, add a little more tahini or olive oil until you get the texture you like.
What to serve beet hummus with:
Pita bread is a classic choice.
I like to keep this healthy and serve with cut up veggies like cucumber and carrot sticks, as well as sliced bell peppers.
This goes so well with crackers like ritz crackers, or pretzel sticks.
Of course chips are great with this too!
You can make a loaded toast with this, like avocado toast but with beetroot. Try adding some feta cheese and a fried egg.
Make this a part of a mezze spread. The possibilities are endless!
Storing leftover pink hummus:
Leftover hummus keeps well for 3-4 days in the fridge in an airtight container.
If you liked this recipe, you might like:
- 1 medium beetroot, roasted and cut into chunks instructions on roasting in recipe card below and in post
- 1 can chickpeas, rinsed and drained 400 g, 15oz
- 2 garlic cloves, minced
- juice of 1 lemon
- zest of 1/2 lemon
- 1/4 cup olive oil
- 2-3 tbsp tahini I used 3
- big pinch salt and pepper, more if you like
- 1/4 tsp ground cumin
- Roast the beetroot by heating oven to 400 F (200C). Wash beetroot and wrap in aluminum foil. Place in the oven until tender, where a fork or knife will pierce through easily. It takes around 50-60 minutes with me, but start checking at 40 minutes. Once roasted, allow beetroot to cool before peeling, the skin will come off easily. Cut into large chunks.
- Add the beetroot and all the remaining ingredients to a blender and blend until smooth and creamy. The mixture will be thick, if you'd like to thin it out further you can add more olive oil or tahini.
- Taste and adjust seasonings if desired. Serve immediately or store in the fridge until ready to eat.