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Beet hummus shown in a grey bowl on a grey plate surrounded by homemade pita chips. Grey background with a beige tea towel on the left of the bowl.

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5 from 1 review

Beet Hummus with Beetroot Powder

Recipe by Veronika Sykorova

This pretty pink hummus can be ready in just 10 mins! No messy beet cooking, it's made with beetroot powder!


  • Total Time15 minutes
  • Yield2 cups 1x
  • DietVegan

Ingredients

Units Scale
  • 1 can chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and ends removed
  • 1/4 cup tahini
  • 1/4 cup lemon juice (1-2 lemons)
  • 1/2 tsp ground cumin
  • 2 tbsp beet powder
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil
  • 1/4-1/2 cup iced water
  • Recommended garnish: extra virgin olive oil, toasted pine nuts, sumac, and pita chips

Instructions

  1. Add the chickpeas, garlic cloves, tahini, lemon juice, ground cumin, beet powder, and sea salt to a food processor or a blender.
  2. Blend until smooth, scraping down the sides as necessary. This may take 2-3 minutes.
  3. While the food processor or blender is still on, stream in the extra virgin olive oil.
  4. Add the iced water little by little until you reach your desired consistency. Add more if needed.
  5. 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.

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: Dip
  • Method: No Cook
  • Cuisine: Middle Eastern

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