Pin this My friend slid a bowl of magenta hummus across the counter and I hesitated, unsure if something that bright could taste earthy and comforting. One scoop with a torn pita corner changed everything. The sweetness of roasted beets mingled with creamy tahini in a way that felt both familiar and new. I made my own batch that weekend and haven't stopped since.
I brought this to a potluck once and watched someone heap it onto a cracker, taste it, then immediately return for a proper scoop with vegetables. She asked if I'd used food coloring. When I told her it was just beets, she looked at the bowl like it had performed magic. That's the moment I realized how much joy a naturally vibrant dish can spark.
Ingredients
- Medium beets: Choose firm, smooth beets without soft spots, and roasting them whole keeps their flavor concentrated and sweet instead of watery.
- Canned chickpeas: Drain and rinse them well to remove excess sodium and that slightly metallic liquid, which can dull the hummus flavor.
- Tahini: Stir the jar before measuring because the oil separates, and a well-mixed tahini gives you the creamiest, nuttiest base.
- Freshly squeezed lemon juice: Bottled juice works in a pinch, but fresh lemon adds a brightness that makes the beets sing.
- Olive oil: Use a fruity, good-quality olive oil for drizzling on top since it's one of the flavors you'll taste first.
- Garlic cloves: Raw garlic brings a sharp bite, but if you prefer mellow sweetness, roast a whole head alongside the beets.
- Ground cumin: This warm spice bridges the sweetness of beets and the nuttiness of tahini without overpowering either.
- Fine sea salt: Start with half a teaspoon and taste as you go, since tahini and canned chickpeas can vary in saltiness.
- Cold water: Adding it slowly while blending creates that silky, cloud-like texture that makes hummus irresistible.
- Toasted pumpkin seeds or sesame seeds: A quick toast in a dry skillet brings out their nutty crunch and makes the garnish feel intentional.
- Fresh parsley: The green against the pink is visually stunning, and the herbal note cuts through the richness perfectly.
Instructions
- Roast the Beets:
- Preheat your oven to 400°F (200°C), wrap each scrubbed beet in foil with a drizzle of olive oil, and roast them on a baking sheet for 35 to 40 minutes until a knife slides through easily. Let them cool enough to handle, then peel away the skin with your fingers or a paper towel.
- Blend the Base:
- Add the chopped roasted beets, drained chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt to your food processor. Pulse a few times to break everything down, then blend continuously until the mixture is mostly smooth and no large chunks remain.
- Stream in the Water:
- With the motor running, slowly drizzle in 2 to 3 tablespoons of cold water through the feed tube. Stop when the hummus looks fluffy and creamy, almost like frosting, and taste to adjust the salt or lemon juice.
- Garnish and Serve:
- Transfer the hummus to a shallow serving bowl, use the back of a spoon to create swirls on the surface, then drizzle with olive oil and scatter toasted seeds and chopped parsley over the top. Serve it with warm pita, crunchy vegetables, or slather it on sandwiches for a pop of color and flavor.
Pin this One evening I served this as part of a mezze spread and my neighbor, who usually avoids anything pink, took a hesitant bite and then filled her entire plate with it. She texted me the next day asking for the recipe. That's when I knew this hummus had a way of converting skeptics into believers.
How to Store and Enjoy Leftovers
Store your beet hummus in an airtight container in the fridge for up to five days, though the color may darken slightly as it sits. Before serving again, let it come to room temperature for about 15 minutes and give it a good stir, adding a drizzle of olive oil or a splash of water if it's thickened. I've spread it on toast, dolloped it onto grain bowls, and even used it as a base for roasted vegetable wraps.
Variations to Try
Swap the red beets for golden beets and you'll get a sunny yellow hummus that tastes just as earthy but looks entirely different on the table. Roasted garlic instead of raw gives you a mellower, almost sweet backdrop that some people prefer. You can also stir in a tablespoon of harissa or a pinch of smoked paprika for a gentle kick that plays beautifully with the natural sweetness.
Serving Suggestions
This hummus shines on a mezze platter surrounded by warm pita, cucumber sticks, carrot coins, and bell pepper strips. I've also spread it thickly on sourdough toast, topped it with avocado and microgreens, and served it as a unexpected sandwich layer that makes lunch feel special. If you're feeling fancy, pair it with a chilled Sauvignon Blanc or a dry rosé that echoes the hummus's fruity, earthy notes.
- Serve it in a shallow bowl so guests can see the beautiful swirls and garnishes.
- Warm your pita bread in the oven for a few minutes to make it soft and pillowy.
- Add a sprinkle of za'atar or sumac on top for an extra layer of Middle Eastern flavor.
Pin this This hummus has a way of making ordinary moments feel a little more vibrant, whether it's a quiet lunch or a crowded table. I hope it brings as much color and joy to your kitchen as it has to mine.
Recipe Questions
- → Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work well for convenience. Drain and rinse them thoroughly, then proceed with the blending step. Fresh roasted beets offer superior flavor, but canned saves significant preparation time.
- → How do I make the hummus extra creamy?
Peel the chickpeas before blending for the smoothest texture. Gradually add cold water while the food processor runs, and blend longer if needed. Start with less water and add incrementally to achieve your preferred consistency.
- → What can I serve with this hummus?
Serve with warm pita bread, fresh vegetable sticks (carrots, cucumbers, celery), crackers, or use as a sandwich spread. It also works beautifully as a base for grain bowls or alongside roasted vegetables.
- → How should I store leftover hummus?
Transfer to an airtight container and refrigerate for up to five days. Store with a thin layer of olive oil on top to prevent browning. You can also freeze hummus in ice cube trays for up to three months.
- → Is this suitable for dietary restrictions?
Yes, this hummus is naturally vegan and gluten-free, making it suitable for most dietary needs. Always verify that tahini and seeds are certified gluten-free and check for potential cross-contamination if serving guests with allergies.
- → Can I adjust the garlic flavor?
Absolutely. Use roasted garlic for a mellower, sweeter flavor, or reduce the amount of raw garlic if you prefer a milder taste. You can also omit garlic entirely and rely on cumin and lemon juice for seasoning.