How fun is pink hummus! You might be trying this easy pink beet hummus solely because it’s a fun color change from the usual hummus. It’s why I wanted to make it! But, it holds its own in flavor too. The sweetness from the beet paired with lemon and the usual hummus ingredients gives it a great vibrant taste. Besides being great with veggies and crackers, it would make a really delicious veggie sandwich spread as well. It’s a bit less dense than a traditional hummus.

We are taking a shortcut here and using a packaged precooked beet (a really good precooked beet though). This skips the 30 plus minutes of cooking one. Yes, steaming a fresh one will add a bit more of a vibrant color, but not enough so to do it the long way. …at least for me. If you do prefer steaming your own beet, you can use the recipe just the same!

Easy Pink Beet Hummus

Makes about 2 cups

Ingredients

1 large precooked beet from a Gefen bag or similar, (use the remaining on salads)
1 15 oz can or 13.4 oz box (close enough) chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 heaping tablespoons tahini (I rotate and use whatever brand I have on hand)
2 garlic cloves
Zest of 1 lemon
Juice of 1 – 1 1/2 lemons, start with 1
1 TBSP olive oil
1/2 tsp Himalayan salt or sea salt
1/4 -1/2 tsp cumin, start with 1/4 tsp
1 TBSP cold water

Method

Cut the beet into smaller chunks and add to the food processor. Run until the beets are in small pieces. Now add everything else, starting with just 1/4 tsp cumin. Run again until smooth and creamy. Taste it and see if you want a touch more cumin or anything else; blend again if so. Serve with raw vegetables, Mary’s Gone Crackers, or as a sandwich spread. Enjoy!

Tidbit: Cooking your own chickpeas will make hummus even creamier, but when you want extra easy, canned/boxed chickpeas are the way to go.

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Easy Pink Beet Hummus

How fun is pink hummus! You might be trying this easy pink beet hummus solely because it’s a fun color change from the usual hummus. It’s why I wanted to make it! But, it holds its own in flavor too. The sweetness from the beet paired with the lemon and the usual hummus ingredients gives it a great vibrant taste. Besides being great with veggies and crackers, it would make a really delicious veggie sandwich spread as well.

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Servings: 2 cups

Course: Main Course, Snack

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

1 large precooked beet I use the largest beet from a Gefen bag, (use the remaining on salads)
1 15 oz can or 13.4 oz box close enough chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 heaping tablespoons tahini I rotate and use whatever brand I have on hand
2 garlic cloves
Zest of 1 lemon
Juice of 1 1/2 lemons
1 TBSP olive oil
1/2 tsp Himalayan salt or sea salt
1/4 -1/2 tsp cumin start with 1/4 tsp
1 TBSP cold water

Method

Cut the beet into smaller chunks and add to the food processor. Run until the beets are in small pieces. Now add everything else, starting with just 1/4 tsp cumin. Run again until smooth and creamy. Taste it and see if you want a touch more cumin or anything else. Serve with raw vegetables, Mary’s Gone Crackers, or as a sandwich spread. Enjoy!

Notes

Tidbit: Cooking your own chickpeas will make hummus even creamier, but when you want extra easy, canned/boxed chickpeas are the way to go.

Easy Recipes | Healthy Recipes | Plant Based Recipes | Vegetarian Recipes | Vegan Recipes

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