This pretty pink Beet Hummus is ready to eat in just 10 minutes! No need to cook any beets, it's made with beetroot powder! So simple and incredibly easy.
Why This Recipe Works
This pink hummus is incredibly easy to make. I shared my favorite basic hummus recipe a few years ago but I like this one even more! It's fun, delicious, and comes together in less than 20 minutes.
The secret ingredient is beet (or beetroot) powder which incredibly speeds up the making process!
Hummus is a staple food for anyone on a plant-based diet because of its high protein content. It's super versatile and there are a lot of ways to make it your own!
Fresh Beets vs Beet Powder
I use beet powder in this recipe instead of roasted beets or cooked beets because of two main reasons.
- It's easier. You don't have to roast or cook any beets. With the powder, you still get the color, taste, and nutrients, but without any extra prep time!
- Beet powder doesn't change the texture of the hummus, as cooked beets would. Adding beets makes hummus thinner and more watery. Adding beet powder instead doesn't change anything!
I recommend using organic red beet powder (I use fermented). You might also find it under the name "beet crystals". They're pretty much the same and can be used interchangeably. The texture of beet powder might be finer than beet crystals.
What to Use Leftover Beet Powder For
I like to use beet powder as a natural food coloring. It will turn your food pink or red depending on the amount you use. If you use a small amount, it won't taste like beets, you don't have to worry.
- beet latte
- red velvet anything
- smoothies
- frostings or icings
- anything else you wish to turn red! Even clothes, homemade make-up, or Easter eggs!
Beet vs Beetroot
- Beet is the whole plant, including the leaves.
- Beetroot is just the root of the beet plant.
These two terms tend to be used interchangeably, though. I find most people from North America call the root a beet, and people from the UK call it a beetroot.
The red beet powder I recommend is only made with the root.
Homemade Hummus Tips
- Cook your own chickpeas. I recommend this because you can monitor how long you cook them and how soft they are. It's an additional step that isn't necessary, though.
- Cook your canned chickpeas for 10-15 minutes. This will result in softer chickpeas and smoother hummus. This is optional, though. In the photos, I used canned chickpeas right from the can.
- Adding iced water helps to air the hummus and make it lighter.
What to Serve it With
- Homemade Gluten-Free Pita Chips
- Fresh vegetables like sticks of cucumber, carrots, radishes
- On salad
- On toast
- For breakfast with eggs (check out my Bell Pepper and Zucchini Breakfast Skillet with Za'atar)
How to Store Beet Hummus
- Store it in an airtight container in the fridge for 3-4 days.
- I don't recommend storing it in the freezer, the texture doesn't stay the same.
📖 Recipe
Beet Hummus with Beetroot Powder
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This pretty pink hummus can be ready in just 10 mins! No messy beet cooking, it's made with beetroot powder!
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 garlic cloves, peeled and ends removed
- ¼ cup tahini
- ¼ cup lemon juice (1-2 lemons)
- ½ tsp ground cumin
- 2 tbsp beet powder
- ½ tsp sea salt
- ¼ cup extra virgin olive oil
- ¼-½ cup iced water
- Recommended garnish: extra virgin olive oil, toasted pine nuts, sumac, and pita chips
Instructions
- Add the chickpeas, garlic cloves, tahini, lemon juice, ground cumin, beet powder, and sea salt to a food processor or a blender.
- Blend until smooth, scraping down the sides as necessary. This may take 2-3 minutes.
- While the food processor or blender is still on, stream in the extra virgin olive oil.
- Add the iced water little by little until you reach your desired consistency. Add more if needed.
- Serve garnished with a drizzle of olive oil, toasted pine nuts, a sprinkle of sumac, and homemade pita chips.
Notes
Toasted Pine Nuts: Heat a pan over medium-high heat, add the pine nuts, and toast them for 5 mins or until golden brown on both sides, stirring often, careful not to burn them.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Nutrition
- Serving Size: ¼ cup
- Calories: 161
- Sugar: 3.2 g
- Sodium: 232.4 mg
- Fat: 11.8 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 11.8 g
- Fiber: 2.8 g
- Protein: 4 g
alita
This looks really great recipe, Thank you for sharing it
Amy
Wow! Love the recipe and only changed one thing- didn't add the garlic because my partner is a vampire. No doubt I will make this again!
Sarah
So creamy and delicious! Loved the pretty pink color.