This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6servings
Calories: 128kcal
Author: World of Vegan
Ingredients
2medium-sizedbeetrootscooked or roasted
115-ounce canchickpeasrinsed and drained
3tablespoonstahini
2clovesgarlic
1lemonlarge
½teaspoonground cumin
½teaspoonsaltto taste
¼teaspoonblack pepper
2tablespoonsolive oildivided
To serve
1tablespoonOlive oil
2tablespoonsCilantrochopped
1teaspoonSesame seedswhite 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.