Pin It I opened the food processor lid and gasped. The hummus inside was shockingly pink, almost neon, like something out of a cartoon. My neighbor had dropped off a bag of beets from her garden, and I'd been staring at them for days, unsure what to do. Then I remembered a photo I'd seen online years ago and thought, why not? The kitchen smelled like roasted earth and garlic, and when I tasted it, I couldn't believe how naturally sweet and creamy it was.
I brought this to a potluck once, nestled in a white bowl with seeds scattered on top, and it disappeared before the main course. People kept asking if I'd added food coloring. One friend admitted she'd never liked beets until that moment. I watched her go back three times with carrot sticks, scooping up every last swirl.
Ingredients
- Medium beets: Roasting them whole in foil keeps the moisture in and makes peeling incredibly easy once they cool.
- Chickpeas: Canned works beautifully here, just rinse them well to remove any tinny flavor.
- Tahini: This is the heart of any hummus, so use a good quality one and stir it well before measuring since it separates.
- Lemon juice: Freshly squeezed is key, it brightens the earthy beets and keeps everything lively.
- Garlic cloves: Raw gives a sharp kick, but roasted garlic will mellow it out if you prefer a gentler flavor.
- Ground cumin: Just a teaspoon adds warmth without overpowering the natural sweetness of the beets.
- Olive oil: Use it for roasting, blending, and drizzling, it ties everything together with richness.
- Cold water: Adding it slowly while blending creates that restaurant style creamy texture.
- Toasted pumpkin seeds or sesame seeds: They add crunch and a nutty finish that contrasts perfectly with the smooth dip.
- Fresh parsley: A handful of green on top makes the pink pop even more and adds a fresh herbal note.
Instructions
- Roast the Beets:
- Preheat your oven to 400 degrees F, wrap each scrubbed beet in foil with a drizzle of olive oil, and roast them on a baking sheet for 35 to 40 minutes until a knife slides through easily. Let them cool enough to handle, then peel away the skin and chop them into chunks.
- Blend the Base:
- Toss the roasted beets, drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt into your food processor. Blend until the mixture is mostly smooth, scraping down the sides once or twice.
- Add Water for Creaminess:
- With the motor running, drizzle in cold water a tablespoon at a time until the hummus becomes silky and light. Taste it and adjust the salt or lemon if needed.
- Serve with Style:
- Scoop the hummus into a shallow bowl, use the back of a spoon to swirl the top into waves, then drizzle with olive oil and scatter toasted seeds and chopped parsley over everything. Serve it with warm pita, crunchy vegetables, or spread it on sandwiches for a pop of color.
Pin It My daughter refused to try it at first because it looked too pink, like princess food, she said. Then she dipped one pita corner in and her eyes went wide. Now she asks me to pack it in her lunchbox with cucumber slices, and I love that something so simple taught her that weird looking food can be the best kind.
How to Store and Make Ahead
This hummus keeps beautifully in an airtight container in the fridge for up to five days. The color stays vibrant, and the flavors actually deepen as it sits. If it thickens up, just stir in a tablespoon of cold water or a drizzle of olive oil before serving. I often make a double batch on Sunday and use it throughout the week as a quick snack or sandwich spread.
Flavor Variations to Try
Golden beets will give you a sunny yellow hummus with a slightly milder sweetness. You can also roast the garlic alongside the beets for a mellower, caramelized flavor. I've added a pinch of smoked paprika on top for a subtle smoky note, and once I stirred in a tablespoon of horseradish for a friend who loves heat, it was unexpectedly perfect.
Serving Suggestions
This hummus shines on a mezze platter surrounded by warm pita, olives, feta, and crisp vegetables like carrots, bell peppers, and radishes. It also makes an incredible base for grain bowls, layered under roasted chickpeas and greens. I've even used it as a vibrant spread on turkey sandwiches, and the sweetness pairs beautifully with sharp cheese.
- Pair it with a crisp Sauvignon Blanc or a chilled dry rose for a refreshing contrast.
- Try it as a dip for sweet potato fries or roasted cauliflower florets.
- Swirl it onto a flatbread with arugula and goat cheese for an easy appetizer.
Pin It Every time I make this, I'm reminded that the best recipes are the ones that surprise you. This one turns a humble root vegetable into something people remember long after the bowl is empty.
Questions & Answers
- → Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work well. Simply drain, rinse, and pat dry before blending. They'll save about 40 minutes of cooking time, though fresh roasted beets offer superior flavor and texture.
- → What can I serve this with?
Pair with warm pita bread, crispy vegetable sticks like carrots and celery, crackers, or use as a colorful spread on sandwiches and wraps. It also complements roasted vegetable platters beautifully.
- → How do I store leftover hummus?
Transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before serving.
- → How can I make it smoother?
Peel the chickpeas before blending by gently rubbing them between your fingers after draining. Add water gradually while processing, stopping when you reach desired consistency. A high-powered blender produces creamier results than food processors.
- → Is this truly vegan and gluten-free?
Yes, naturally both. However, always verify tahini and seed labels for cross-contamination warnings if serving to those with specific allergies or strict dietary requirements.
- → Can I adjust the seasoning?
Absolutely. Taste and adjust garlic, cumin, salt, and lemon juice to preference. Roasted garlic offers milder sweetness than raw, and extra cumin enhances earthiness. Start conservatively and build flavor gradually.