If you’ve been following us for a while, you know hummus is kind of a food staple in our house. And beets? Don’t even get me started. I love their earthy sweetness and the bold color they bring to any dish. So naturally, combining the two into a smooth, creamy pink hummus just makes sense.
Whether you’re putting together a colorful mezze platter, prepping snacks for a Barbie-themed birthday or Valentine’s Day potluck, or looking to jazz up your everyday veggie bowls, this pink beet hummus brings the wow factor—and then some.
Let’s make it!
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What Makes This Recipe Special
Pink hummus isn’t just pretty. Thanks to roasted beets, it’s naturally vibrant, subtly sweet, and packed with nutrients. It’s a delicious twist on traditional hummus that still uses pantry staples like olive oil, lemon juice, and garlic cloves. This version is totally vegan, gluten-free, and perfect for spreading, dipping, or dolloping onto grain bowls. And yes, it’s just as creamy as classic hummus thanks to the secret weapon: ice water.
Plus, if you’re looking for a fun way to encourage veggie-loving in a house with mixed eaters, this one’s a conversation starter!
Shopping List
- beets
- chickpeas
- tahini
- lemon juice
- olive oil
- garlic
- kosher salt
- cold water
- Optional toppings: feta cheese, pine nuts, black sesame seeds, cucumber slices, a drizzle of olive oil
How to Make Pink Hummus
Roast the beet (if not using pre-cooked)
Wrap a medium beet in foil and roast at 400°F on a baking sheet for 45–60 minutes, or until fork tender. Let it cool, peel, and chop.
Add everything to a food processor
In a food processor or high-speed blender, combine the chopped beet, chickpeas, tahini, lemon juice, olive oil, garlic, and salt.
Blend until creamy
Process until smooth, scraping down the sides as needed. Slowly add ice cold water, a tablespoon at a time, until your pink hummus is creamy and spreadable.
Taste and adjust
Add more lemon juice, salt, or garlic to taste. Want a brighter pink? Toss in a bit more beet. For extra depth, try a roasted garlic clove instead of raw.
Serve
Spoon into a shallow bowl and swirl with the back of a spoon. Drizzle with olive oil and sprinkle with toppings of your choice: black sesame seeds, a few crumbles of feta, toasted pine
Why This Recipe Works
Roasted beetroot gives this hummus its bold color, natural sweetness, and extra fiber. Chickpeas bring the protein and classic hummus texture. Tahini adds smooth, nutty flavor, while lemon juice and garlic bring brightness and zip. Ice water is key to making it ultra-silky without needing more oil.
It’s an approachable way to try Middle Eastern flavors without any complicated steps.
Variations to Try
Go spicy Add a spoonful of horseradish or a roasted jalapeño for heat. Beet Hummus with Horseradish is amazing on sandwiches!
Try yellow beet Swap the red beet for yellow beet for a golden version of pink hummus. It’s mellow and gorgeous.
Go garlicky Use roasted garlic for a sweeter flavor, or double the garlic cloves if you’re a true garlic lover.
Serve it warm Gently heat the hummus before serving to make it extra cozy, especially when paired with baked polenta frita or sweet potato tortilla wraps.
Tips to Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 5 days. The color may deepen slightly but it stays beautiful. If it thickens too much, just stir in a little cold water or a squeeze of lemon juice to bring it back to life.
You can also freeze pink hummus in smaller containers. Just thaw in the fridge overnight and give it a good stir before serving. It’s perfect for making ahead for your next mezze spread, lunch box, or veggie board.
Pink Hummus
Equipment
- Food Processor or High Speed Blender
Ingredients
- 1 medium beet baked, or ½ cup pre-cooked beets
- 1 ½ cups cooked chickpeas or 1 can canned chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1-2 cloves garlic roasted or raw
- ¼ to ½ teaspoon kosher salt to taste
- 2-4 tablespoons ice cold water
- Optional toppings: feta cheese, pine nuts, black sesame seeds, cucumber slices, olive oil
Instructions
- Wrap beet in foil and bake at 400°F for 45–60 minutes, or until tender. Let it cool, then peel and chop.
- In a food processor or high-speed blender, combine the beet, chickpeas, tahini, lemon juice, olive oil, garlic, and salt.
- Blend until smooth, scraping down the sides as needed.
- Slowly add ice cold water, 1 tablespoon at a time, until creamy.
- Taste and adjust seasonings.
- Serve in a bowl with desired toppings.
This pink hummus is a total showstopper. It looks fancy, tastes amazing, and is shockingly easy to make. If you’re planning a spread for Valentine’s Day, Rosh Hashana, a Galentine’s party, or just want to treat yourself, this one’s for you.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What is pink hummus made of?
Pink hummus gets its color from beets, typically roasted or pre-cooked. It’s made by blending beets with chickpeas, tahini, lemon juice, garlic, and olive oil.
Can I make pink hummus without tahini?
Yes, you can leave it out or substitute with plain unsweetened sunflower seed butter or a drizzle of olive oil for creaminess.
What do you eat pink hummus with?
It’s great with pita chips, veggie sticks, gluten-free seed crackers, on toast, or dolloped into Mediterranean-style bowls or wraps.
Is pink hummus healthy?
Yes! It’s high in fiber, full of
Can I use canned beets or canned chickpeas?
Absolutely. Both work well and save time. Just rinse canned chickpeas and drain beets before using.
