If you've only ever known hummus in its classic beige form, get ready for a colorful twist. This lively dip boasts a brilliant pink color and a sweet-spicy flavor that's entirely unexpected, all thanks to one vibrant ingredient: beets!
An Earthy, Bright-Pink Hummus in Just 5 Minutes
While chickpeas are the usual foundation for hummus, we've bent the rules a little and chosen steamed beets instead. This swap not only gives the dip a deep pink shade but also adds an earthy sweetness to every bite. To offset that sweetness, we incorporated a garlic clove, nutty tahini, warm cumin, and tangy lime juice, then blended everything in a food processor. In only five minutes, you'll have a playful version of the beloved classic.
Beet Hummus
Makes about 2 cups
Prep time: 5 minutes to 10 minutes
Ingredients
- 1 (8-ounce) packagesteamed beets, quartered
- 2 tablespoonsolive oil
- 2 tablespoonstahini
- Finely grated zest of 1 medium lime
- Juice of 1 medium lime
- 1 clove garlic, coarsely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoonkosher salt, plus more as needed
- 1/4 teaspoonfreshly ground black pepper, plus more as needed
Place all the ingredients in a food processor fitted with the blade attachment or a blender. Blend until very smooth, stopping to scrape down the sides of the bowl as needed, about 5 minutes total. Taste and season with more salt and pepper as needed. Transfer to a bowl and serve with pita chips or raw vegetables.
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Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
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