Pink Beetroot Hummus

Sep 27, 2021all recipes, Autumn, breakfast, snack

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pink beetroot hummus on a plate with bread and parsley


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We all know about hummus and how good it is and how everyone loves it. But have you ever had pink hummus before? Apart from the gorgeous colour, the taste is also stunning. Pink beetroot hummus is something you NEED to try if you haven’t already. And if you have tried it, I’m guessing you want to make it again. I feel you, I want it too.


Gorgeous pink beetroot hummus will impress everyone

It’s stunning, isn’t it? It catches the eye and doesn’t let go. I love it. It might be because I really like pink food in photos. But just the fact that this is hummus and not some berry jam makes it even more interesting. The first time I saw it in a store I was drawn to try it.


a piece of bread with pink beetroot hummus


I wouldn’t be myself if I didn’t try to make it at home. Fun fact: it was so much better than the one from the store! Probably because I added actual beetroot and not just beetroot powder. It was a bit sweeter than classic hummus, but it wasn’t something that would bother me. Peter was also super excited about it and he’s not necessarily always excited about my colourful experiments.

The process is the same as with classic homemade hummus – add everything to a blender, blend, and eat. It’s just that pink beetroot hummus is pink and cute and tasty and it looks super pretty in sandwiches.


The ingredients and how to swap them for something else

Don’t use anything else but chickpeas for hummus, please. It’s not hummus if it’s not made with chickpeas. Let’s see what the situation is with other ingredients.


pink beetroot hummus on a plate with parsley and bread


Tahini: a.k.a. sesame paste. You’ll need this one. I highly recommend always using it. If you really don’t like it and you can’t even stand it in small amounts in hummus, then I guess you’ll want to leave it out, but then hummus also won’t have its taste or consistency. Tahini adds its distinct taste and helps with the smooth consistency. Funnily, tahini also adds colour to hummus. I think tahini is a must, but you choose for yourself.

Garlic: hummus is not the same without garlic. I know some people hate garlic, but hummus has it’s simple ingredients because each one of them brings its taste to create this wonderful combination we call hummus. If you’re not into using fresh garlic, you can use granulated garlic.

Lemon juice: if you’re worried about the amount, add half at first and then add more until you reach the taste that you like. Because beetroot is sweet, lemon won’t be as strong. Pink beetroot hummus will actually be kinda sweet, so do use lemon juice, otherwise, you’ll be missing some counterbalance in the taste. Tahini helps to balance out the sourness, too.

Cumin: a.k.a. oriental caraway. I prefer cumin over caraway, especially in Indian and oriental recipes. I know some people can’t stand the taste of caraway, even if it’s actually cumin. It’s just a spice so you can always leave it out with no harm to hummus.


Did you like this recipe? You can check out my recipe for classic homemade hummus. I think you might be interested in amazing vegan lentil beefsteak spread, too.

Are you using my recipes? Don’t forget to tag me on Instagram @littlekitchenvibes and use #littlekitchenvibes


pink beetroot hummus on a plate with parsley and bread

Pink Beetroot Hummus

The simple and pretty-looking pink beetroot recipe is a surprising mix of sweetness, sourness, and saltiness. Make it to impress your friends and yourself.
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Breakfast, Snack
Cuisine Middle Eastern


  • 200 g chickpeas cooked
  • 40 g beetroot cooked
  • 20 ml lemon juice
  • ½ tsp salt
  • 1 tbsp tahini
  • tsp cumin
  • 1 clove garlic
  • 50 ml water


  • Use cooked chickpeas. If you're using dried ones, soak them the night before and leave them on the countertop overnight. The next morning, cook them until soft. I like adding some salt and some baking soda to the pot - soda makes it even softer.
  • You can probably buy cooked beetroot in the store. I prefer cooking it by myself. It takes about an hour of simmering to soften.
  • Add all of the ingredients to a blender and blend until smooth. Transfer to a glass jar or plastic container and keep it in the fridge for up to one week.
  • If you're using it right away, transfer it to a plate or a bowl. You can decorate it with a splash of olive oil and/or cumin seeds and parsley.
Keyword beetroot hummus, fat free hummus, homemade hummus, hummus, pink hummus


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