Beets need a new PR team. They’re packed with antioxidants, fiber, and essential minerals, plus they give recipes a super pretty color … yet they’re rarely top of mind when we’re cooking. That’s about to change with this pink hummus—AKA beet hummus—recipe that Nikki Baumel of My Sweet Belly shared with us.
“I love this recipe because it’s super simple to make and is a great source of clean energy and protein,” Nikki says. When she says it’s super simple to make, she means super simple; all you need is a blender. Those of us who don’t like the taste of beets shouldn’t write this recipe off. It uses beetroot powder (dehydrated and ground beets), which has a more neutral flavor than fresh or canned beets, but still offers the benefits.
Nikki recommends this hummus as a dip for fresh, sliced veggies, or as a spread for crackers and sandwiches. Read on to get the full step-by-step recipe.
Pink Hummus
Recipe TypeDip/Spread
Dietary InfoVegan, Gluten-free
Serving Size24 servings
Prep Time5 mins.
Cook Time5 mins.
Total Time5 mins.
Ingredients:
1 can chickpeas
1 teaspoon beetroot powder
2 tablespoons olive oil
1/4 cup tahini (ground sesame seeds)
1 garlic clove
Dash of pink Himalayan salt
Instructions:
1. Add all of your ingredients to a food processor and blend until smooth.
2. For added flavor, drizzle your hummus with olive oil, flaky salt, and paprika.
3. Store in the fridge for up to one week in an airtight container.
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