Pink hummus is just regular hummus with roasted beets added, which gives the hummus its lovely pink color. It’s a vibrant and healthy snack or appetizer. You can serve this with any vegetable of your choice (I’m partial to carrots and cucumber slices) — or seeded crackers are also nice. This is easy to whip up and perfect for a festive occasion!
Pink Roasted Beet Hummus
Prep Time 10 minutes
Cook Time 50 minutes
Servings 16
Ingredients
Hummus
- 2 medium beets
- 2 15 oz. cans chickpeas, drained with some liquid reserved, see below
- ⅓ cup chickpea liquid, can add more, as needed
- ½ cup tahini
- ¼ cup olive oil
- 2 lemons, juiced
- 1 clove garlic
- ½ tsp salt
Garnish
- Basil Pesto
- Parsley
Preparation
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1. Preheat your oven to 400 degrees. Cut the leafy stems off the beets, leaving approximately 2 inches attached. Wash the beets, lightly spray or coat in olive oil (or avocado oil), place in a covered cast-iron pot or other baking dish and roast in the oven for 50 minutes, until somewhat soft to touch.
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2. Remove the beets from the oven and slice the tail and stem off the beets. Add to a high-powered blender or food processor.
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3. Then, add the chickpeas, chickpea liquid, tahini, lemon juice, olive oil, garlic, salt and beets. Blend for one minute or until smooth and creamy.
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4. Transfer the beet hummus to a serving bowl and garnish with basil pesto and parsley.
Recipe Notes
This recipe makes enough for a party. If you have leftovers, you can freeze and thaw when you are ready to eat.
Bon Appétit!
xx—BB
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