Save to Pinterest The first time I made beet hummus, my kitchen looked like a crime scene. Vibrant magenta splatters decorated my white countertops as I learned the hard way that beets have an artistic mind of their own. But that shocking pink color that stained my hands for days produced something so visually stunning and delicious that I couldn't stay mad. Now I prepare more carefully, but that initial mess was worth discovering one of my most requested appetizers.
Last summer, I brought this beet hummus to a backyard potluck where everyone had been asked to bring something pink for a friends birthday celebration. Amidst artificial pink frosted cupcakes and strawberry drinks, this naturally vibrant dip became the centerpiece of the table. Even the self-proclaimed beet haters were sneaking second and third scoops when they thought nobody was watching.
Ingredients
- Medium beets: Their earthy sweetness is the star here, and Ive found that roasting them whole rather than diced intensifies their natural sugars beautifully.
- Chickpeas: The backbone of any hummus, providing that creamy texture and protein boost that makes this more than just a pretty face.
- Tahini: After trying to make hummus without it once in a pinch, I learned that good quality tahini is non-negotiable for that authentic depth.
- Lemon juice: The brightness that cuts through the earthiness of beets and balances everything perfectly.
- Garlic cloves: They mellow slightly when blended but still provide that crucial savory backbone.
- Cumin: That warm, aromatic note that whispers Middle Eastern heritage without shouting.
Instructions
- Roast those beets:
- Preheat your oven to 400°F, wrap those scrubbed beets in foil with a drizzle of olive oil like theyre precious gems. Theyll need about 35-40 minutes until a knife slides through them like butter.
- Cool and prep:
- Let those hot beets cool enough to handle, then slip off their skins which should release easily with a gentle rub. Watch your hands though, unless pink-stained fingers is your desired fashion statement.
- Blend it up:
- Toss your chopped beets into a food processor with chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt. Let that machine work until everything looks mostly uniform and smooth.
- Perfect the texture:
- With the processor still running, stream in cold water until you reach that dreamy, silky consistency. Cold water is the secret that professional chefs use for the smoothest results.
- Dress it up:
- Transfer to a serving bowl and give it some personality with a generous drizzle of olive oil, scattered seeds, and fresh parsley. That contrast of colors against the pink makes it truly Instagram-worthy.
Save to Pinterest My neighbor, a self-proclaimed foodie with strong opinions about what constitutes proper hummus, stopped by one afternoon while I was making a batch of this beet hummus. He initially scoffed at the vibrant pink color as some sort of modern food crime, but after one reluctant taste, he fell silent. The next week, he texted asking for the recipe for a dinner party he was hosting, which I count as one of my greatest culinary victories to date.
Serving Suggestions
While warm pita is the classic choice, Ive found that this hummus really shines when paired with vegetables that complement its earthy sweetness. Crisp cucumber slices provide refreshing contrast, while the peppery bite of radishes creates an interesting flavor dance. For an impressive appetizer board, surround this vibrant pink dip with a rainbow of vegetables, some seedy crackers, and a few sprigs of fresh herbs.
Storage Tips
Unlike store-bought versions with preservatives, this freshly made beet hummus will keep its best texture and flavor for about 4 days in the refrigerator. Ive discovered that storing it with a thin layer of olive oil on top helps prevent it from drying out, similar to how traditional hummus is preserved. The color actually intensifies after a day in the fridge, making it even more dramatically pink than when first made.
Variations to Try
After making this recipe dozens of times, Ive played with several variations that keep it exciting. Swapping in golden beets creates a sunshine-yellow version that tastes similar but looks completely different, while adding a roasted red pepper alongside the beets brings a smokier dimension to the party.
- For a spicy kick, add a pinch of cayenne or Aleppo pepper to wake up your taste buds.
- Try garnishing with feta cheese crumbles for a tangy contrast if youre not keeping it vegan.
- Roast the garlic alongside the beets instead of using it raw for a mellower, sweeter garlic presence.
Save to Pinterest This vibrant beet hummus reminds us that food should delight all our senses, not just taste. Each time I make it, I still feel that little spark of joy watching people respond to its unexpected color before discovering its delicious flavor.
Recipe FAQs
- → How do I get perfectly smooth hummus?
Peel the chickpeas before blending for extra smoothness. Add cold water gradually while the food processor runs until you reach your desired creamy consistency. Process longer for a silkier texture.
- → Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work well and save time. Simply drain thoroughly and pat dry before blending. The flavor will be slightly different but still delicious.
- → What's the best way to store this hummus?
Transfer cooled hummus to an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months. Top with olive oil before storing to maintain freshness.
- → Can I make this without tahini?
Tahini provides authentic flavor and creaminess, but you can substitute with Greek yogurt, cashew butter, or sunflower seed butter for a similar texture.
- → How can I adjust the flavor?
Add more lemon juice for tanginess, roasted garlic for mildness, or increase cumin for earthiness. Taste as you blend and adjust seasonings to your preference.
- → What are good serving suggestions?
Serve with warm pita bread, fresh vegetable sticks, crackers, or use as a colorful sandwich spread. It also works beautifully as an appetizer on crudités platters.