Lemon Beet Hummus
The world of dips and spreads is a fun one. Everyone seems to have their favorites, and the options are endless, but one thing is for certain: hummus is king. No other spread can overshadow the universal love for this dip, and we get it!
But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course!
This delicious lemon beet hummus recipe is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention, gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish.
Why You’ll Love This Recipe
It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!
But pink hummus with beetroots? It’s the new best thing! It’s way more fun to eat and packed with extra nutrients from the roasted beets. Here’s why you have to try it:
- Bright & Beautiful – This gorgeous pink hue makes any dish pop!~
- Quick & Easy – Use canned beets to save time or for more depth of flavor, try roasted beets.
- Nutritious – Packed with fiber, antioxidants, and plant-based protein.
- Versatile – Perfect as a dip, spread, or bowl topping.
Key Ingredients And Substitutions
- Beets: The vibrant and earthy flavor of two medium-sized cooked or roasted beetroots is the driving force behind the stunning pink hue of this hummus. Not only do they add a burst of color, but they also infuse a subtly sweet and slightly earthy taste that sets this hummus apart. You can buy store-bought cooked beets, use beets from a can, bake them yourself, or cook them in the microwave.
- Chickpeas: A can of chickpeas forms the creamy base of our lemon beet hummus. These protein-packed legumes provide a smooth and velvety texture, creating a perfect canvas for the striking beetroot color and flavor to shine through.
- Tahini: Three tablespoons of tahini add a rich, nutty depth to the hummus, enhancing its creaminess and providing a delightful contrast to the sweetness of the beetroots. Tahini contributes to the well-balanced and savory profile of the dip.
- Garlic: Two cloves of garlic are the aromatic backbone of this recipe. They bring a pleasant pungency that complements the sweetness of the beetroots and adds a hint of warmth to each bite.
- Lemon: The juice of one large lemon provides a bright and zesty kick to the hummus, balancing the earthiness of the beetroots and enhancing the overall freshness of the dish. For additional flavor, zest the lemon with a microplane or zester and add the zest in as well!
- Cumin: Half a teaspoon of ground cumin introduces a subtle smokiness and an earthy undertone that pairs harmoniously with the beetroots, creating a depth of flavor that lingers on the palate.
How to Make This Pink Hummus
Step 1: Cook your beets! You can do this in the microwave, oven, or buy pre-cooked beets.
- Microwave method: Wash, dry, and chop your raw beets, add them to a bowl with some water, cover with a paper towel, and microwave on high for five minutes.
- Oven Method: Wash, dry, and chop your raw beets, add them to a baking pan, rub with olive oil, and bake for 20 minutes at 400℉.
Step 2: Add all the hummus ingredients to a food processor and blend until creamy and smooth. If desired, add a tablespoon or two of water and blend further.
Step 3: Scoop the hummus onto a dish or into a bowl rotating the back of spoon to create a nice texture on top. Dress with your toppings, and enjoy!
Serving Ideas
- Dip It – Pair with fresh veggies like cucumber, bell peppers, carrots, or radishes for a nutrient-packed snack.
- Spread It – Use it as a creamy base for sandwiches, wraps, or toast. It adds a pop of color and flavor to avocado toast or these savory collard green wraps!
- Bowl It – Add a dollop to grain bowls, salads, or nourish bowls for an extra boost of flavor and protein.
- Swirl It – Serve it as a side with roasted vegetables, falafel, or warm pita bread.
- Top It – Drizzle with olive oil, sprinkle with sesame seeds, or garnish with fresh herbs for a beautiful presentation.
- Layer It – Use it in a Mediterranean-style mezze platter with olives, tabbouleh, and stuffed grape leaves.
Frequently Asked Questions
Pink hummus uses beets to give it that beautiful pink color! Cooked beets not only contribute their vibrant color but also a subtle earthy sweetness to the hummus.
Yes, beet hummus can be a nutritious and healthful addition to your diet. Beets, the primary ingredient giving the hummus its vibrant color, are rich in essential nutrients. They contain fiber, vitamins such as folate and vitamin C, minerals like potassium and manganese, and antioxidants.
Homemade hummus can typically last in the refrigerator for about 3 to 5 days. To increase the longevity of your hummus, promptly store it in an airtight container in the fridge after making it. Keep it sealed when not in use.
Lemon beet hummus pairs beautifully with fresh veggies like cucumber, bell peppers, and carrots. You can also spread it on toast, use it as a dip for pita chips, or add it to grain bowls and sandwiches for a vibrant, flavorful boost!
More Tasty Dips and Spreads
If you make this lemon beet hummus recipe, please leave a star rating and let me know what you think in the comments blow! I love reading your comments!
Lemon Beet Hummus
Ingredients
- 2 medium-sized beetroots, cooked or roasted
- 1 15-ounce can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2 cloves garlic
- 1 lemon, large
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
To serve
- 1 tablespoon Olive oil
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Sesame seeds, white or black
Instructions
To Cook the Beets
- To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
- To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
- Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.
To Make The Hummus
- In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
- Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
- Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.
Nutrition
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Leave a Comment
I love beets and hummus, so this is a fast favorite!
Yay!! 🙂
Beets make everything prettier! What a great recipe—I love the addition of the pomegranate as well!
A fun and colorful spin on hummus! If you’ve become bored with your everyday hummus recipe, definitely give this one a try. It’s earthy, slightly tangy and really creamy. I love this dip with rosemary crackers or toasted pita bread. I almost didn’t add the pomegranate seeds, but they totally go with this hummus. A must-try!
I’m obsessed with beautiful, colorful, and especially pink foods made from nature. This is a true winner in my book!
This is a fabulous unique twist on hummus! It is slightly sweet and absolutely beautiful to look at. A sprig of green mint on top adds an additional pop of color.
The prettiest hummus you’ll ever eat! Even if beetroots sound like a strange match, trust me, it works! It gives the hummus a yummy sweet touch 🙂