Save I opened the food processor lid and gasped. The hummus had turned this impossibly bright magenta, like something out of a cartoon. My friend Maria leaned over my shoulder and whispered, are we allowed to eat that? We were, and we did, and suddenly every beige dip I'd ever served felt like a missed opportunity. Beets have this way of transforming the ordinary into something people actually photograph before they eat it.
The first time I brought this to a potluck, someone asked if I'd added food coloring. When I said it was just beets, three people immediately asked for the recipe. One woman told me later she'd made it for her book club and they spent twenty minutes talking about root vegetables. That's the kind of magic a pink dip can work.
Ingredients
- Medium beets: Choose firm ones with smooth skin, roasting them whole keeps the flavor concentrated and makes peeling easier once they cool.
- Canned chickpeas: Rinse them well to remove that tinny taste, and if you have time, slip off the skins for a silkier texture.
- Tahini: Stir the jar before measuring since the oil separates, quality matters here because it's a major flavor player.
- Freshly squeezed lemon juice: Bottled juice tastes flat in comparison, the brightness from fresh lemons makes everything sing.
- Olive oil: Use something you'd happily dip bread into, it shows up in the flavor and the final drizzle.
- Garlic cloves: Raw garlic has bite, if you want it gentler, roast it alongside the beets.
- Ground cumin: Just a teaspoon adds warmth without overpowering the beet sweetness.
- Fine sea salt: Start with half a teaspoon and build from there, beets vary in natural saltiness.
- Cold water: This is the secret to cloud like creaminess, add it slowly while the motor runs.
- Toasted pumpkin seeds or sesame seeds: They add crunch and a nutty finish that complements the smooth dip.
- Fresh parsley: A handful of green against all that pink makes the bowl look alive.
Instructions
- Roast the beets:
- Preheat your oven to 400°F and wrap each scrubbed beet in foil with a drizzle of olive oil. Slide them onto a baking sheet and roast for 35 to 40 minutes until a knife slides through easily, then let them cool enough to handle before peeling and chopping.
- Blend the base:
- Toss the roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt into your food processor. Pulse until it starts to come together, then let it run until mostly smooth.
- Add the water:
- With the motor humming, slowly drizzle in cold water a tablespoon at a time. Stop when the hummus looks like it could be spread with a spoon but still holds soft peaks.
- Taste and adjust:
- Dip a finger in and see what it needs, maybe more lemon for brightness, a pinch of salt, or an extra glug of tahini. Trust your palate here.
- Serve it beautifully:
- Scoop the hummus into a shallow bowl and use the back of a spoon to create swirls on top. Drizzle with olive oil, scatter toasted seeds and parsley, then stand back and admire your work.
Save My neighbor once told me she doesn't even like beets, but she'll eat this hummus by the spoonful. Her kids started asking for the pink dip at every snack time. Sometimes a dish changes someone's mind about an ingredient they thought they hated, and that feels like a small victory worth celebrating.
Making It Your Own
Golden beets turn this into a sunny yellow dip that's just as delicious but less dramatic. You can roast a whole bunch of beets at once and freeze extras for future batches. If raw garlic feels too sharp, roast a whole head until the cloves are soft and sweet, then squeeze them in. I've also added a pinch of smoked paprika when I wanted a hint of campfire, and it worked beautifully.
Storing and Serving
This hummus keeps in an airtight container in the fridge for up to five days, though the color may darken slightly. Bring it to room temperature before serving so the flavors wake up. I've spread it on sandwiches, used it as a base for grain bowls, and served it with everything from pita chips to carrot sticks. It's one of those recipes that adapts to whatever you need it to be.
What to Serve Alongside
Warm pita triangles are classic, but I also love it with cucumber rounds, bell pepper strips, or toasted baguette slices. A platter with olives, feta, and cherry tomatoes turns this into a full mezze spread. If you're feeling fancy, serve it in individual small bowls with a different garnish on each one.
- Pair it with a crisp Sauvignon Blanc or a dry rosé that won't compete with the earthy sweetness.
- For a non alcoholic option, sparkling water with lemon and mint feels just right.
- Leftover hummus makes an excellent base for a loaded toast topped with avocado and microgreens.
Save This dip has a way of turning a regular Tuesday into something a little more special. Keep a batch in your fridge and you'll always have something vibrant to offer when people drop by.
Recipe FAQs
- → How do I get the hummus extra smooth?
Peel the chickpeas before blending for an ultra-silky texture. This removes the skins that can create a slightly grainy consistency. Additionally, drizzle the cold water gradually while the food processor is running to achieve maximum creaminess.
- → Can I use canned roasted beets instead?
Yes, canned roasted beets work well as a time-saving alternative. Simply drain and chop them before adding to your food processor. This reduces your total preparation time significantly without compromising flavor or color.
- → What can I substitute for tahini?
Sunflower seed butter or almond butter can replace tahini for a similar creamy consistency. Adjust quantities slightly as different nut butters vary in density. Each will create a slightly different flavor profile while maintaining the hummus texture.
- → How should I store leftover hummus?
Transfer cooled hummus to an airtight container and refrigerate for up to 5 days. Before serving, drizzle with fresh olive oil and bring to room temperature for best flavor. You can also freeze it for up to 3 months in a sealed container.
- → What are good serving options?
Serve with warm pita bread, fresh vegetable sticks, whole grain crackers, or use as a colorful spread on sandwiches. It also pairs beautifully with roasted vegetables and makes an excellent addition to grain bowls or mezze platters.
- → Can I make this ahead for entertaining?
Absolutely! Prepare the hummus up to 2 days in advance and store it covered in the refrigerator. Add the garnish of olive oil, toasted seeds, and fresh parsley just before serving to maintain optimal freshness and presentation.