This beautiful, vibrant pink Red Beet Hummus will be the shining star of your next party spread! It's colored with red beet juice but it doesn't taste like red beet at all (thank god!)
Confession Time! I don't like beets. It's pretty much the only thing I haven't been able to acquire a taste for. BUT I'm totally down for beautiful, vibrant pink hummus colored with red beet juice!
I can't be the only one that loves red beet hummus but hates beets? I promise you, this hummus does not taste like beets.
Taste is a funny thing, though. How it changes over time (I absolutely hated all kinds of vegetables until I was 17, and now look at me, drooling over broccoli and Brussels sprouts). And also how you can condition your body to like different things (I did this with sushi and olives). You just have to eat it often enough, and then you will acquire a taste for it over time.
So my beet-liking journey is still a work in progress, but in the meantime, I am going to eat Red Beet Hummus that doesn't taste like beets.
How to make Red Beet Hummus
The ingredients
You will need:
- chickpeas - I use canned ones, you can also use dried ones and cook them yourself
- tahini - sesame paste
- lemon juice
- salt
- water
- olive oil
- red beet juice - I use simple store-bought red beet juice.
The process
Serve this hummus with
- homemade crackers
- bread chips
- raw veggies like carrot sticks
- za’atar breadsticks
- corn tortilla chips
- spread it on everything bagels
More Hummus Recipes
- Homemade Hummus with Parsley
- Curry Hummus
- Lentil Hummus
- Za’atar Hummus
- Roasted Pumpkin Hummus
- Oil-Free Spinach Hummus
Love it? Rate it!
I hope you enjoy this Red Beet Hummus as much as I do! Let me know if you give it a try!
If you don’t want to miss out on new recipes, sign up for my weekly newsletter, join me on Instagram and Facebook.
Cheers, Bianca
Red Beet Hummus
Equipment
Ingredients
Red Beet Hummus
- 1 ½ cups canned chickpeas rinsed and drained
- 1 tablespoon tahini
- ¾ teaspoon salt (and more to taste)
- 1 teaspoon olive oil
- 1 tablespoon lemon juice
- ¼ cup water (add more if it's too thick)
- 1 ½ tablespoons red beet juice
Toppings
- 1 teaspoon olive oil
- 1 teaspoon chopped parsley
- ¼ teaspoon black sesame seeds
- ¼ teaspoon white sesame seeds
Instructions
- Put all the ingredients (except for the toppings) in a blender.
- Blend until smooth (add more water if the consistency is too thick).
- Top with olive oil, white and black sesame seeds and chopped parsley. Enjoy!
Brooke Ashley says
Easy, delicious and just looks wow! We brought to a friend's house and it promptly disappeared. Thank you for sharing a great recipe!