Not many dips are as eye-catching as this gorgeous hot pink hummus, especially when presented on a platter with a selection of colorful veggie sticks. Not only is it a feast for the eyes it is also very delicious!
This pink hummus recipe is bright, fun, and goes along with most dippers, even grilled chicken strips or steak. Kids and adults alike will enjoy dipping crackers, crudités, and olives in the beetroot hummus. It’s great for lunchboxes!
Hummus is a great make-ahead dip for an outdoor meal whether you are camping, spending a day at the beach, riverside, or enjoying a casual grilled summer dinner with friends.
|⭐️ 5 Basic Reasons why you’ll love this recipe:|
1. It’s a HOT pink dip! Enough said.
2. It is good for you – it’s nutritious and healthy!
3. It’s gluten-free and dairy-free.
4. Your kids will think it is THE BEST and will eat their veggies!
5. It’s a very easy recipe and tastes yummy.
How to Make Hot Pink Hummus
Traditional hummus is made with chickpeas, tahini, lemon juice, garlic, and olive oil. However, you can also find recipes that include ingredients like avocado, sun-dried tomato, or a BEET!
It’s just absolutely more exciting when adding a beet, so I always do that when I have one on hand, because, why not? Boil or roast it and toss it in.
✔️ Canned Chickpeas
Keep your hummus real simple by using canned beans rather than dried for just a quick 5-minute preparation. I use canned chickpeas in my recipe instructions in this post. However, I have also included instructions for cooking dried chickpeas, below.
Dried chickpeas are indeed superior in flavor to canned and can be used if you prepare them properly!
✔️ Garlic Cloves
You may use 1-2 cloves of garlic. You can use more if you are a garlic lover, but remember that the more you use, the spicier the dip is. Kids usually prefer less garlic.
✔️ Cooked Beet
You can use fresh (boiled or roasted), canned or vacuum-sealed prepared beets from the produce section. You only need one cup’s worth. The beet is the necessary secret ingredient that makes this vibrant dip!
This is sesame seed paste. Different brands of tahini have different flavors, some are roasted and some are raw. Some are runny and some are thick. Some even have a more bitter flavor.
This is due to a tremendous quality gap in the sesame used to make the paste. I recommend Soom Premium Tahini (the BEST!), Whole Foods Market Organic Tahini, or Baron’s Organic Tahini.
Add more tahini (1/2 cup) for a creamier hummus, use less (1/4 cup) for a more budget-friendly recipe.
✔️ Olive Oil
Again, there are so many varieties and they can alter the taste of your hummus. Use fruity classic olive oil and nothing too pungent or bitter. Start by adding 1 tbsp of olive oil to the hummus but don’t add more than 1/4 cup.
You can play around with the amount of this ingredient as well. A drizzle on top when serving is a nice touch.
✔️ Lemon Juice
Use fresh lemon juice for hummus instead of the bottled variety for the right flavor. Play around with how much but I recommend using at least 2 tablespoons.
You can even add a bit of lemon zest if you like a brighter more citrusy flavor to your hummus.
✔️ Ground Cumin
Cumin is a spice commonly used in Middle Eastern and Indian cuisine. It has a warm, earthy flavor and is often used to season hummus, curry, and other dishes.
When using ground cumin, start with a small amount and add more to taste. Too much cumin can give food a bitter flavor.
Aquafaba is the liquid found in a can of chickpeas. It is rich in starches and proteins, which give it the ability to mimic many of the functions of eggs in baking.
When whipped, aquafaba forms stiff peaks, making it ideal for use in meringues and other desserts that traditionally call for egg whites.
Boil one beet until tender all the way through (Usually 30-40 min), peel, and set aside. You can also roast your beet but I find it takes longer and boiling water is way easier.
A beet is tender when you can stab a paring knife into it without any give. Peel the beet by running it under cool water – the skin will slide right off.
Cooking the beet can be done in advance and it can be stored in the fridge for a few days before using it.
Drain the chickpeas saving two teaspoons of liquid (aquafaba) to add to the hummus. You can use water instead if you forget to save the liquid! It happens.
In a food processor add:
- lemon juice
- sea salt
- Reserved 2 teaspoons of aquafaba.
Pulse for 30 seconds, stirring and scraping down the sides as needed. Pulse again until the hummus is smooth.
Next, with the food processor running, drizzle in the olive oil until it is well incorporated. The hummus will turn creamy and very smooth. This shouldn’t take any longer than 30 seconds.
Get in the habit of straining all of the chickpea liquid from the can of beans into a half-pint mason jar before rinsing them. This way you won’t dump it all down the drain. The aquafaba makes the hummus extra creamy!
How to Cook Dried Chickpeas for Hummus
I like to start with one pound of dried chickpeas when cooking up a batch for hummus. Then I can freeze the remaining cooked chickpeas for use whenever I need them. I buy dried chickpeas in bulk and store them in airtight glass jars.
- Sort through one pound of chickpeas to make sure there are no stones or debris, and rinse them well.
- Place rinsed chickpeas in a large bowl and cover them with water overnight. Make sure to leave 3″ of water above the surface of the chickpeas to allow for expansion.
- The following day drain the chickpeas and add them to a stock pot with another 3″ of water above them.
- Bring the pot to a boil, then lower it to a simmer and cover.
- Cook the chickpeas for 60-90 minutes. Start checking them at one hour and cook longer if needed. The chickpeas should be very tender. Taste one!
- Measure out 1.5 cups of chickpeas to use in this hummus recipe.
- Place the rest of the chickpeas on an open and level tray in your freezer.
- Once they are frozen, scoop them into quart-size freezer Ziploc bags, label, and save for another batch of hummus or another favorite chickpea-focused recipe. They will last for a few months in the freezer this way.
What is Hummus?
Hummus is a delicious and healthy dip or spread that originates from the Middle East. It is naturally vegan and is made from chickpeas, lemon, tahini (sesame paste), and olive oil, and can be eaten with bread or vegetables.
Hummus is a great source of protein and fiber. It is often used as a dairy-free alternative to dips that are sour cream or yogurt-based.
It can be bought pre-made from most supermarkets but it can be easily made at home with a high-power blender or food processor and tastes way better this way!
What is pink hummus made of?
Pink hummus is the same as beetroot hummus. It is made using a pre-cooked beet that is then pureed and blended into the hummus mixture. It turns a stunning hot pink when the beet is added!
Pink Hummus Uses
✦ Use the hummus to try out new dippers such as the Oh Snap! pickles, below. My kids love these in a pinch if I have not been making my own fermented vegetable sticks. The packets work nicely for school lunches with hot pink hummus!
✦ Pink hummus and pita bread: Make it into a pita pocket with sprouts, cucumber and feta cheese or simply dip the pita.
✦ Beet hummus sandwich: Take your favorite bread and layer the hummus, sliced red pepper, red onion, cucumber, lettuce, cheese and maybe even yellow mustard inside! Seriously. I was a vegetarian for a long time and LOVED good old yellow mustard on my hummus sandwiches.
✦ Pink hummus and falafel: bake or fry up some falafal to serve alongside it.
✦ Pink hummus toast: schmear that gorgeous hot pink spread onto crusty toast!
✦ Spread your hot pink hummus onto black bean burgers and top with sprouts, so good.
Final Thoughts: Storing Hot Pink Hummus
I will be honest and say this beetroot hummus is truly most delicious on day one. However, it is fine to store it for another two days in the refrigerator in a well-sealed container. This is especially true if you use more lemon juice (4 tbs vs. 2tbs) because this helps preserve it better.
It’s a wonderful addition to bring in your cooler when camping and is a great way to add more vegetables to your meals while traveling.
Give this easy beetroot hummus recipe a try and please let us know how you enjoyed it in the comments! Also, please share with us how you served it. Happy munching!
Hot Pink Hummus
- 1 boiled and chopped beet (about 1 cup)
- 1 15-oz can chickpeas or 1.5 cups cooked chickpeas
- 2 teaspoons water or aquafaba (liquid from can of chickpeas)
- 1/4 cup olive oil
- 2-4 tablespoons lemon juice
- 1 large garlic clove, minced
- 1/4 cup tahini
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
- Fresh veggie sticks, dilly beans, crackers, kalamata olives, cherry tomatoes or whatever you wish to dip in the hummus
- Boil one beet until tender all the way through (Usually 30-40 min), peel, and set aside. This can be done in advance.
- Drain the chickpeas saving two teaspoons of liquid to add to the hummus (or you can use water instead)
- In a food processor add the chickpeas, lemon juice, garlic, beet, tahini, cumin, sea salt and two teaspoons of water or aquafaba.
- Pulse for 30 seconds, stir and scrape down the sides, and pulse again for another 30 seconds.
- With the food processor running, drizzle in olive oil until well incorporated and hummus turns creamy, no longer than 30 seconds.