Pin It My cutting board was stained fuchsia for three days after I first made this. I didn't mind at all. The bright smear reminded me how alive food can look when you stop reaching for the beige. I'd bought beets on impulse at the farmers market, then stood in my kitchen wondering what to do with them besides roast and forget. Blending them into hummus felt risky, but the second I tasted that first spoonful, I knew I'd stumbled onto something worth the mess.
I brought this to a potluck once and watched someone mistake it for frosting. When they realized it was savory, their face went through about four emotions before they tried it and nodded slowly. By the end of the night, the bowl was scraped clean and two people had texted me for the recipe. One of them still sends me photos every time she makes it, each batch a slightly different shade of magenta.
Ingredients
- Medium beets: Roasting them yourself makes all the difference in sweetness and texture, plus your kitchen smells like earth and caramel.
- Chickpeas: The base of all good hummus, they turn silky when blended long enough and balance the beets natural sugar.
- Tahini: This sesame paste adds nutty richness and body, make sure it is well stirred before you scoop it out.
- Lemon juice: Freshly squeezed is key, it cuts through the sweetness and wakes up every other flavor.
- Garlic cloves: Raw garlic gives a sharp bite, but if you roast it first, the hummus becomes mellow and almost buttery.
- Ground cumin: Just enough to add warmth without overpowering the delicate beet flavor.
- Olive oil: Use a fruity one for drizzling on top, it sits in the swirls and catches the light.
- Cold water: The secret to cloud like texture, add it slowly while the processor runs.
- Toasted pumpkin seeds or sesame seeds: They add crunch and a toasted note that contrasts beautifully with the creamy dip.
- Fresh parsley: A handful of green makes the pink pop even more and adds a fresh herbal note.
Instructions
- Roast the beets:
- Preheat your oven to 400 degrees F and wrap each scrubbed beet in foil with a drizzle of olive oil. Roast them on a baking sheet for 35 to 40 minutes until a knife slides in easily, then let them cool before peeling and chopping.
- Blend the base:
- Add the roasted beets, chickpeas, tahini, lemon juice, olive oil, garlic, cumin, and salt to your food processor. Blend until the mixture is mostly smooth and the color is even.
- Add water for creaminess:
- With the motor running, slowly drizzle in 2 to 3 tablespoons of cold water until the hummus becomes ultra creamy and light. Taste and adjust the salt or lemon juice as needed.
- Serve with style:
- Transfer the hummus to a shallow bowl and use the back of a spoon to create swirls on top. Drizzle with olive oil, then scatter toasted seeds and fresh parsley over the surface.
Pin It The first time I served this at a dinner party, someone asked if I'd added food coloring. I just pointed at the beet peels in the compost and smiled. That moment felt like a small victory for vegetables. It reminded me that sometimes the most impressive things come from the simplest decisions, like trusting that nature already knows how to make food beautiful.
How to Store and Keep It Fresh
This hummus keeps beautifully in an airtight container in the fridge for up to five days. The color might deepen slightly, but the flavor only gets better as everything melds together. If it thickens up, just stir in a spoonful of cold water or a drizzle of olive oil before serving. I like to wait to add the garnishes until right before serving so the seeds stay crunchy and the parsley stays bright.
What to Serve It With
Pita chips and raw veggies are the obvious choices, but I love spreading this on sourdough toast with a handful of arugula and a squeeze of lemon. It also makes an incredible base for grain bowls, tucked under roasted chickpeas and quinoa. Once, I used it as a dip for roasted sweet potato wedges and it felt like the vegetables were having a reunion. If you are feeling fancy, serve it alongside other dips in different colors and let people build their own mezze plate.
Variations and Swaps
Golden beets will give you a sunny yellow hummus instead of pink, and the flavor is a touch milder and less earthy. If you want more garlic punch, roast a whole head and squeeze out the cloves for a sweet, caramelized flavor. You can also swap the cumin for smoked paprika or a pinch of coriander for a different warmth.
- Try adding a tablespoon of horseradish for a spicy kick that plays off the sweetness.
- Swap pumpkin seeds for walnuts or pistachios if you want a richer, more luxurious garnish.
- If tahini is hard to find, sunflower seed butter works in a pinch, though the flavor will be a bit different.
Pin It Once you see how easy it is to make hummus this vibrant, you will start wondering what else you can blend into it. This recipe taught me that sometimes the best way to get people excited about vegetables is just to make them impossibly pretty.
Recipe FAQs
- → How do I achieve ultra-creamy hummus texture?
Drizzle cold water slowly while the food processor runs to reach the desired creaminess. Start with 2–3 tablespoons and adjust as needed. For extra smoothness, peel the chickpeas before blending.
- → Can I use canned beets instead of roasting fresh ones?
Yes, canned beets work in a pinch. Drain and rinse them thoroughly to remove excess liquid and preserve the vibrant color. However, roasting fresh beets develops deeper, more complex flavor.
- → What's the best way to store this hummus?
Transfer to an airtight container and refrigerate for up to 4 days. Drizzle with olive oil before serving to keep the surface moist. You can also freeze for up to 3 months.
- → Is tahini essential, and what if I don't have it?
Tahini provides authentic flavor and creamy texture. For substitutes, try natural peanut butter or sunflower seed butter, though the taste will differ slightly. Use the same amount as the original recipe.
- → How can I make this hummus less earthy-tasting?
Reduce cumin to ½ teaspoon or omit it entirely. Add more lemon juice for brightness, or roast garlic instead of using raw for a softer flavor profile. Golden beets also offer a milder taste than red beets.
- → What vegetables pair best with this dip?
Serve with bell pepper strips, cucumber slices, cherry tomatoes, celery, and carrot sticks. Roasted vegetables like cauliflower and zucchini also work beautifully alongside fresh pita bread.