Traditional hummus made bright and festive with red beet. This hummus is so pretty, it’s hard to take the first bite! But it’s a great way to sneak some extra nutrients and color into your snack!
Why this Beet Hummus recipe works
It is super easy, ready in minutes, and requires under 5 ingredients! Just blend everything in the blender and it’s ready to serve with fresh cut veggies and crudite.
The other cool thing about this pink bet hummus recipe is that it uses a combination of olive oil and water for a lighter, yet still fully flavored, taste and texture.
This recipe is super simple, requiring just garbanzo beans (aka chick peas), 1 red beet, tahini, extra virgin olive oil (EVOO) and salt and pepper to taste.
The pink color in this hummus comes from the diluted red beet. There’s no need to cook the beet beforehand, you can just add it in raw, which gives the dish extra enzymes that help you digest and a fresher flavor.
When preparing the beet, remove the greens and save for another recipe, like these beet green meatballs or wilted garlic beet greens. Make sure to also remove and compost the root at the bottom of the beet.
Also known as chick peas, the garbanzo beans are the heart of all hummus. So while beet adds color, texture and flavor, garbanzo beans remain the core of the beet hummus recipe.
They are best prepared dried, soaked, sprouted, and boiled. However, you can also boil a can of organic garbanzo beans to use in this recipe as well.
Make sure the beans are cooked before pureeing them into the hummus.
Tahini gives that salty earthy and nearly umami flavor of hummus. Skipping it will leave you dissapointed in the final taste.
Tahini is basically sesame seed butter so it is safe fro those avoiding nuts.Tahini Recipe Inspo
Making the Hummus
Again, this recipe is quite easy. If we really break it down, there are 3 steps
- Boil the garbanzo beans and drain
- Add all ingredients to blender, puree until smooth
- Put in a bowl and garnish with flaky sea salt and herbs
Serving the pink beet hummus
This hummus is best served with rainbow carrots, radishes, jicama, cucumbers, and freshly baked sourdough.
- 1 1/4 cup garbanzo beans ideally soaked, sprouted and boiled
- 1 beet red
- 1/3 cup tahini
- 1/3 cup extra virgin olive oil
- 1/3 cup water
- salt and pepper to taste
- pinch flaky sea salt optional for garnish
- Boil beans. Remove greens and root base from beet
- Put all ingredients in a blender and pulse until smooth, about 60 seconds
- Pour into a bowl and sprinkle with flaky sea salt