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Pink Hummus

This beautiful vibrant pink hummus is made with beetroot which gives it a lovely hint of sweetness and a creamy texture. Delicious!
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Course: Side Dish
Cuisine: Middle Eastern
Keyword: hummus
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 124kcal
Author: Farah Abumaizar


  • 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.


See post above for ideas on what to serve with.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 124kcal