Our pink hummus recipe post today shares a pretty pink protein, plant-based dip that uses nutritious ingredients and takes only 5 minutes to make.
Since you are reading the recipe, you want to know how to make pink protein hummus, and we will show you a fiesta of pureed chickpeas, mild tahini, garlic, and lemon juice combined with our pink star ingredient that combines to create a dippable spread (beet and chickpea hummus)
You’ll find pink bean hummus is as savory as it is dippable.
And if you are wondering where that
In our home, we refer to this as Spring pink beet hummus because it is pink as the pastels of spring florals and the season of Easter!
Table of Contents
Why You’ll Love Pink Bean Hummus
There are so many reasons to love this delicious, healthy, plant-based dip or spread recipe, and we will share just a few, but you’ll find more; we are certain!
- Simple no-cook recipe
- The pretty pink color that pops on any veggie or charcuterie tray
- Easy to transport to any party
- The taste of the creamy pink dip is outstanding
- Make the protein hummus all in 1 container!
- Plant-based hummus also is a pink protein hummus
- You can and should make it ahead of time for parties.
- Serve as an appetizer for Easter brunch, Christmas, New Year’s, Valentine’s, Football games, Mother’s Day, etc.
- Our recipe is so much better than the pink hummus Whole Foods sells.
Equipment Needed To Make Beet Hummus Recipe
Here are the simple items that will start you on the recipe path for how to make pink hummus and they are the kitchen essentials we use in our kitchen.
- Food Processor
- Can opener
- Food storage container
Ingredients For Your Pink Hummus
The recipe is exciting because it is only 6 ingredients, and they all combine to make this fabulous dip you can serve at any party.
I love the look of this dip on snack trays as appetizers, and it is the perfect al fresco appetizer while offering a taste that can be best appreciated on neutral foods like celery, carrots, jicama, and water crackers, you get the idea.
- Vinaigrette Beets drained
- Chickpeas Not Drained
- Fresh Lemon
- Extra Virgin Olive Oil
- Smoked Paprika (optional)
How to Make Pink Hummus (Beet and Chickpea Hummus)
There is hardly any time involved in making this fabulous hummus from beets and chickpeas, but you need to be organized to run through the prep work fast and get on with your day!
Also, I will suggest this before I start: as soon as you are done making the hummus, wash your food processor so it does not stick to it, as it can!
Step 1: How To Prepare Beet and Chickpea Hummus
First, you will drain the beets, and you do not need to reserve the beet juice*, in case you were curious.
Then, use your food processor or blender to puree the beets to prepare them for introduction into the hummus ingredient list.
Processing the drained beets by pulsing, but they will chop before they go smooth.
Do not be surprised if they are not completely pureed because you will still need to add the other ingredients, and when you do, the liquid will further puree and help to move the contents throughout the food processor container.
Place the chickpeas and their liquid into the processor; the rich pink color will appear.
Pulse to puree, and repeat until this is smooth in appearance.
Step 3: Add The Rest of The Pink Beet Hummus Ingredients
Just a reminder: If you chose to make your tahini paste, you would have needed to prepare that portion of this before beginning this step!
Now you’ll be adding in the garlic, Tahini, olive oil, and lemon juice to develop the robust, savory flavor, and the garlic and lemon will work their magic to deepen the earthy flavor of the pink beet hummus!
Pulse to combine, and then pulse a bit more; you’ll want this to be lump free, so pulsing to puree the pink hummus recipe is a must!
Once you finish this step, look at the spread and make sure that the spread is creamy, and is the garlic also pureed?
If the answer is yes, you’ll move on to the next step; however, if you still have lumps in the dip, pulse again, then move on to the next step.
Now you will add the eye-catching delicious smoky flavor, albeit optional; it moves this from earthy flavor to smoky and sensational, and as far as plant-based beet hummus with a smokey flavor goes, this rocks it!
The smoked paprika deepens the depth of the flavor, and it seems to bring it to life.
Transfer your newly pureed hummus from the food processor to a storage container.
Pro Tip: What Not To Do With The Beets*
Remember you are not to use any of the juice from the beet vinaigrette stored in, as that will significantly alter the taste of this dip.
What To Serve With Your Pink Beet Hummus
I think this is the kind of dip that everyone has their favorite item that they love to dip into it.
So I’ll share what we use, and you can find your happy place with whatever you choose to use because there is no right or wrong choice when dipping into creamy, delicious hummus in color PINK!
- Serve this spread with celery, carrot sticks, and zucchini sticks.
- Jicama is a BFF to the earthy tones of this delicious dip
- Tortilla chips are a great crunch against the smooth textured dip
- wavy chips that are not flavored are delicious and light
- Rustic seed crackers are great options as they are bold and crisp
- thin water crackers keep the dip to a minimum so you can scoop more
- Flat pretzels are so good because the salt is a tasty addition to the hummus in pink
- big hard rye pretzels are amazing against the smoky flavor if you add smoky paprika
- Soft baked pretzels almost allow you to make an appetizer meal out of this pink hummus
- Don’t forget pita chips and bagel chips too!
Popular Substitutions For Pink Chickpea Hummus
What might you substitute for the beets in a jar or can?
- You could roast a beet if you prefer, but I like to shortcut things, and this is a fast and easy recipe for hummus.
- Also, if you prefer to make your Tahini paste, you could use sesame seeds, as I am sure you already know.
How To Store Your Pink Chickpea Hummus
Hopefully, you will make this and serve it, and it gets eaten all up, which is normally the case.
However, if you are making this ahead, which you should do, you will need to know the best way to store it, if you can freeze it, etc., so I’ll deep dive here and share that insight!
The Best Way To Store Your Pink Beet Hummus Is In The Fridge.
You’ll want to use an airtight container and take out the portions you need, and of course, if there is any remaining after serving that portion, store that again.
The spread has to be refrigerated.
Once refrigerated you can store the pink chickpea hummus for up to seven days.
Since this recipe consists of fresh beets, tahini, garlic cloves, and chickpeas, you’ll note there are no preservatives to keep it fresh, therefore do not keep after 7 days.
What is pink hummus made of?
Pink hummus base ingredients are beets, chickpeas, and tahini, with a few other easy-to-find ingredients.
Why is my hummus pink?
The pink in your hummus dip is derived from the blending and smoothing of pureed beets.
What color should hummus be?
Hummus is generally a beige color, but when adding beets, it does turn pink.
Is beet hummus good for you?
Yes! Not only is there some protein, but there are nutrients like; manganese, potassium, and iron from the beets and fiber and protein from the chickpeas.
Can I Use A Roasted Beet To Make Pink Beet Hummus?
Absolutely, but using the listed ingredient, this version is faster and truly is easier.
Does It Matter What Brand Of Beets I Use In The Recipe?
Yes. I chose my beet brand because they are Grade A beets grown in the American Heartland. The vinaigrette they are in contains no synthetic colors, artificial flavors, or preservatives, no MSG, no added trans fats, no dairy, nor were they genetically modified, so I suggest checking your purchase carefully if any of that matters to you!
Can I Freeze Pink Beet Hummus?
No, I would not suggest freezing the hummus as it will, over a short period, about 2 months, begin to separate, and it will taste not very pleasant.
Other Dip Recipes To Try That Are Not Hummus
Don’t Forget to Come Back and Tell Me How Your Pink Chickpea Hummus Turned Out!
Skin Or No Skin ChickPeas?
If you want to know how to take the skins off the chickpeas for a creamier texture, you can find that out in my simple video I made right HERE.
Doing this is fast and easy, but I don’t do it for every hummus I make; it just depends on how much time I have to spare, and no matter what, skin on hummus or skin off hummus, it’s homemade, and it tastes better than any storebought hummus!
Here’s the recipe! ~ Dana XO
Poppin’ Pink Chickpea Hummus
- 1 15.5 oz Trader Joe's Vinagrette Beets Drained
- 1 15 oz can chickpeas *don't drain
- 1 Tbsp Olive Oil
- 3 cloves garlic: skinned, peeled, slit
- 1/2 lemon freshly squeezed 3 Tbsp approximately
- 1/2 c Organic Tahini
- Generous Dashes of Smoked Paprika Optional
- Drain the beets and place inside the food processor
- Pulse to break them apart
- add in the chickpeas and the chickpea juice as well
- Pulse to combine
- Add Garlic
- Add Olive Oil
- Add Lemon juice
- Add Tahini
- Pulse to combine about 30 seconds
- Remove from food processor bowl
- Place in glass storage container
- Top with Smoked Paprika
- Refrigerate until serving
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