Pink Beet Hummus -

Pink Beet Hummus

This vibrant Pink Beet Hummus is creamy, flavorful, and easy to make with roasted beets and wholesome ingredients. It’s perfect for dipping, spreading, or serving as a colorful appetizer that everyone will love!

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Prep Time 3

Cook Time 20

Total Time 23

Course Appetizer, dinner, Dip, Side Dish, Spread

Cuisine dairy-free, Plant-based, Vegan, Vegetarian

Servings servings (½ cup each)

Calories 288 kcal

Equipment

high speed blender
baking sheet lined with parchment paper

Ingredients

2 beets medium-sized, diced, roasted (~1 cup)
1 + ½ cups cooked chickpeas drained
2 tablespoons tahini
¼ cup olive oil extra virgin
3 tablespoons lemon juice freshly squeezed
2 small garlic cloves
5-6 tablespoons aquafaba (liquid from cooked chickpeas) or water
½-¾ teaspoon salt or to taste
½ teaspoon ground cumin
¼ teaspoon black pepper freshly ground

Instructions

Roast finely diced beets (about 2 cm / ¾ inch pieces) on a baking sheet lined with parchment paper at 200°C (390°F) for 20 minutes, or until tender. Let cool.
In a high-speed blender combine all ingredients.
Blend until creamy, stopping to scrape down the sides as needed for an even texture.

Notes

Use gloves when handling beets to avoid staining your hands.
Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 288kcalCarbohydrates: 24gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 332mgPotassium: 371mgFiber: 6gSugar: 6gVitamin A: 40IUVitamin C: 8mgCalcium: 54mgIron: 3mg

Keyword beet hummus, beetroot hummus, pink hummus

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