Poppin’ Pink Chickpea Hummus – a fiesta of pureed chickpeas, mild tahini, garlic, and lemon juice combined with beets to create a poppin’ pink hummus, perfect as a dippable spread.
You’ll find pink beet hummus is as savory as it is dippable.
Why You’ll Love Pink Beet Hummus
There are so many reasons to love this delicious, healthy, plant-based dip or spread recipe, and I’ll share just a few, but you’ll find more I am certain!
- Simple no-cook recipe
- The pretty pink color that pops on any veggie or charcuterie tray
- Easy to transport to any party
- Make it in 1 container!
- Plant-based hummus
- You can and should make it ahead of time
Equipment Needed To Make Beet Hummus Recipe
Here are the simple items you will need to work with tangy vinaigrette beets, chickpeas, and tahini paste.
- Food Processor
- Can opener
- Food storage container
Ingredients For Your Poppin’ Pink Chickpea Hummus
The recipe is exciting because it is only 5 ingredients and they all combine to make this fabulous dip you can serve at any party.
I do love the look of this dip on snack trays as appetizers, especially during holidays, like Thanksgiving, Christmas, Easter, Galentine’s, Mother’s Day, and Spring, you get the idea as it is light and festive at the same time!
- Vinaigrette Beets drained
- Chickpeas Not Drained
- Fresh Lemon
- Extra Virgin Olive Oil
- Smoked Paprika (optional)
How to Make Poppin’ Pink Chickpea Hummus
There is hardly any time involved in making this fabulous hummus from beets and chickpeas, but you do need to be organized so your run through the prep 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: Use Your Food Processor to Puree the Beets For The Beet Hummus Recipe
You’ll use the drained beets, place them into the food processor, and pulse to 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.
And remember you are not to use any of the juice with the beet from the Vinaigrette it was stored in as that will greatly alter the taste of this dip.
Step 2: Toss in the chickpeas and the chickpea liquid for the Pink Hummus
Once you place the chickpeas into the pulsed beets, you will start to see that rich pink color, that may initially look like a red, but it will soften to a pink.
Pulse to puree, and repeat until this is smooth in appearance, which is about 45 seconds of pulsing (at least on my Ninja it is that long).
Now that we have the hearties of the ingredients together it is time to bring it all together.
Step 3: To Finish The Pink Hummus Recipe You’ll Add In The Remaining Ingredients.
Just a reminder: If you chose to make your own 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, take a look at the spread.
Is the spread creamy in appearance and is the garlic also pureed?
If the answer is yes, you’ll simply move on to step 4.
However if for some reason you still have lumps, and it is not pureed, repeat the pulsing a bit more and then move on to the next step.
Step 4: Top The Plant-Based Beet Hummus With A Savory Smoked Flavor
While this step is completely optional, I find that it is the one thing that makes this recipe really POP!
Transfer your newly pureed hummus from the food processor to a storage container.
Then, before you cover it, give it a generous dash of smoked paprika.
The smoked paprika deepens the depth of the flavor and it seems to bring it to life.
After all, hummus does not have a big taste, but this kick of smoked paprika does kick it up a bit!
Once you have elected either to use smoked paprika or not use smoked paprika, you can then, refrigerate it to serve later.
What To Serve With Your Pink Beet Hummus
I think this is the kind of dip that everyone has their own favorite item that they love to dip into it.
So I’ll share what we use and you can find your own happy place with whatever you choose to use because there is no right or wrong choice when it comes to dipping into creamy, delicious, hummus in the color PINK!
You can serve this spread with vegetables like celery, carrot sticks, and zucchini sticks.
Naturally, you aren’t limited to just those veggies and I really enjoy it with sticks of Jicama, really totally yummy!
I also serve this with my favorite tortilla chips, wavy chips, and hearty grain crackers, as well as these thin water crackers, as any texture against this smooth dip is really tasty!
Pretzel chunks are crunch against the smooth, so those are a wonderful option, and if you don’t prefer chunks try the simple flat pretzels or even pretzel sticks, so good!
You could also use pita chips, wedges of pitas as well, or even bagel chunks!
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 just like to shortcut things and this is a fast and easy recipe for hummus.
- also, if you prefer to make your own Tahini paste you could use sesame seeds, as I am sure you already know
How To Store Your Pink Chickpea Hummus
Hopefully, you will just 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, then 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 that you need and of course, if there is any remaining after serving that portion store that again.
The spread has to be refrigerated.
How Long Will the Pink Chickpea Hummus Last In The Fridge?
You can store the spread for up to 7 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, the life of this dip would not be suggested to be beyond 7 days.
Can I Freeze Pink Beet Hummus?
No, I would not suggest freezing the hummus as it will over a short period of time, about 2 months begin to separate, and it will taste bitter.
The hummus is made of beets and garlic, so if it were plain hummus, you could freeze it without issue, but for the reasons just mentioned I would not suggest freezing this particular hummus.
Pink Hummus FAQs
Can I Use A Roasted Beet
Absolutely, but this version truly is easier
Can I Use Other Marinated Beets?
Yes. I chose my beet brand because they are Grade A beets that were grown in the American Heartland, and the vinaigrette they are in, contains no synthetic colors, artificial flavors, or preservatives, there is 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!
Other Dip Recipes You Might Like
Don’t Forget to Come Back and Tell Me How Your Pink Chickpea Hummus Turned Out!
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