Pink & Creamy Roasted Beetroot Hummus Recipe
I’m about to share something that’ll make your regular hummus look downright boring – and honestly, I never thought I’d be the type to get excited about pink food. This roasted beetroot hummus transforms your typical chickpea dip into something that’s not only gorgeous to look at but packed with earthy, slightly sweet flavors that’ll have you questioning why you ever settled for plain beige hummus. Trust me, once you see how simple this is, you’ll wonder what took you so long.
Why You’ll Love this Pink & Creamy Roasted Beetroot Hummus
Why would anyone mess with classic hummus, you might wonder? Because this roasted beetroot version will completely change your snack game.
The gorgeous pink color alone makes me smile every time I open my fridge. But it’s not just pretty – the earthy sweetness from roasted beetroots creates this incredible depth that regular hummus simply can’t match.
You get all that familiar creamy comfort, plus something special. It’s like discovering your favorite sweater comes in a better color. Trust me, once you try this vibrant twist, plain hummus feels a little boring.
What Ingredients are in Pink & Creamy Roasted Beetroot Hummus?
Making this stunning pink hummus is surprisingly simple, and you probably have most of these ingredients hanging out in your pantry already. The star of the show is obviously the roasted beetroot, which transforms ordinary chickpeas into something that looks like it belongs on a fancy restaurant menu.
The beauty of this recipe lies in how few ingredients you actually need. We’re talking about basic pantry staples that come together to create something absolutely magical. No weird preservatives, no unpronounceable ingredients – just real food that happens to taste incredible and photograph like a dream.
Ingredients:
- 1 can (430g/15oz) chickpeas, drained and rinsed
- 2 medium cooked beetroots, cubed
- 2 cloves garlic
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt, to taste
Now, let’s talk about a few things that might save you from a grocery store meltdown. Those beetroots can be roasted fresh or grabbed from the pre-cooked section – honestly, both work beautifully, so don’t stress about it. If you’re roasting your own, just wrap them in foil with a drizzle of olive oil and let your oven do the work at 400°F for about an hour.
Tahini can be a bit of a diva ingredient. Sometimes it separates in the jar, looking like a science experiment gone wrong. Just stir it back together – that’s totally normal. If you can’t find tahini, some people substitute with almond butter, though the flavor will be different. The chickpeas should be room temperature when you blend them, which helps everything come together more smoothly.
Fresh lemon juice makes a real difference here, so skip the bottled stuff if you can. As for the olive oil, you don’t need anything fancy – just something you’d happily drizzle on bread.
How to Make this Pink & Creamy Roasted Beetroot Hummus
Making this gorgeous pink hummus is honestly one of those recipes that makes you feel like a culinary genius, even though it’s basically just throwing everything into a food processor and hoping for the best.
The whole process takes maybe ten minutes, which means you can go from “what should I serve these people” to “look at me being all fancy” faster than you can say beetroot.
Start by tossing your 2 medium cooked beetroots (cubed), 1 can of chickpeas (drained and rinsed), and 2 cloves of garlic into your food processor. This is where things get a little messy, and if you’re wearing white, well, that was your first mistake.
Pulse everything for about a minute until it looks roughly ground up, kind of like chunky pink gravel. Don’t worry if it seems dry at this point – we’re just getting started.
Now comes the magic part where everything transforms from looking like baby food to actual hummus.
Add your 3 tablespoons of tahini, the juice of half a lemon, 2 tablespoons of olive oil, and a good pinch of salt. The tahini might blobulate around the processor at first, which is perfectly normal and not a sign that you’ve broken anything.
Blend everything until it becomes creamy and smooth, which usually takes another minute or two. If your hummus looks thick enough to stand a spoon in, add water one tablespoon at a time while the processor runs.
You want it spreadable but not soup-like, something that can hold its own on a piece of pita without sliding off onto your shirt.
The color should be this incredible vibrant pink that makes regular hummus look boring and beige.
Taste it and adjust the salt, lemon, or garlic as needed. Some beetroots are sweeter than others, so you might need an extra squeeze of lemon to balance things out.
Pink & Creamy Roasted Beetroot Hummus Substitutions and Variations
While this beetroot hummus recipe is pretty perfect as-is, I get it if you need to work around what’s actually sitting in your pantry right now.
No tahini? Try almond butter or sunflower seed butter instead. Out of lemon juice? White wine vinegar works. Can’t find beetroots? Roasted red peppers create gorgeous orange hummus.
Want extra flavor? I’ll add roasted garlic, fresh herbs like dill, or a pinch of cumin. Sometimes I throw in a handful of walnuts for texture.
The beauty here is flexibility. This recipe adapts to whatever you’ve got, so don’t stress about perfect ingredients.
What to Serve with Pink & Creamy Roasted Beetroot Hummus
Now that you’ve got your perfect pink hummus ready to go, let’s talk about the fun part – what to actually eat it with.
I’m obsessed with crispy pita chips, but fresh vegetables work beautifully too. Think carrots, cucumbers, bell peppers, or radishes for that satisfying crunch.
You can also spread it on toast, stuff it in wraps, or use it as a colorful sandwich base. Crackers are another winner – especially the seeded varieties that complement the earthy beetroot flavor.
Trust me, this vibrant dip makes everything look more Instagram-worthy.
Final Thoughts
This roasted beetroot hummus has become one of my absolute favorite ways to add color and nutrition to snack time.
I mean, who doesn’t want their dip to look like it belongs in an art gallery?
The earthy sweetness of beetroot transforms ordinary hummus into something special.
It’s creamy, gorgeous, and surprisingly easy to make. Plus, it’s basically vegetables masquerading as party food, which feels like winning at life.
I love how this recipe takes familiar ingredients and creates something that makes people say “wow” before they even taste it.
Roasted Beetroot Hummus
Ingredients
- 1 can 430g/15oz chickpeas, drained and rinsed
- 2 medium cooked beetroots cubed
- 2 cloves garlic
- 3 tablespoons tahini
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt to taste
- Water as needed
Instructions
- Place beetroots, chickpeas, and garlic in a food processor.
- Blend for 1 minute until roughly ground.
- Add tahini, lemon juice, olive oil, and salt.
- Blend until creamy and smooth, adding water gradually if mixture is too thick.
- Taste and adjust seasoning as needed.
- Transfer to serving bowl and garnish if desired.
Notes
Nutrition
Frequently Asked Questions
Can I Use Raw Beetroot Instead of Cooked for This Recipe?
I don’t recommend using raw beetroot because it’s too hard and fibrous for your food processor to blend properly. You’ll need cooked beetroot to achieve that smooth, creamy texture you’re wanting.
How Long Does Beetroot Hummus Last in the Refrigerator?
I’ll tell you that beetroot hummus stays fresh in the refrigerator for up to five days when stored properly in an airtight container, maintaining its vibrant color and creamy texture throughout.
Will the Pink Color Fade Over Time When Stored?
Yes, I’ve noticed the vibrant pink color will gradually fade over time when stored in the refrigerator. The hummus remains safe to eat, but it’ll become more muted after a few days.
Can I Freeze Beetroot Hummus for Later Use?
I’d recommend freezing beetroot hummus in portion-sized containers for up to three months. You’ll need to thaw it overnight in the fridge and give it a good stir before serving.
Is Beetroot Hummus Safe for People With Food Allergies?
I’d recommend checking the ingredients carefully before serving beetroot hummus. It contains tahini, which is made from sesame seeds – a common allergen that can cause severe reactions in sensitive individuals.