Creamy Pink Hummus Recipe with Fresh Beetroot and Herbs Perfect for Beginners

Let me tell you, the scent of roasted beetroot mingling with garlic and fresh herbs as it spins in the blender is enough to make anyone’s mouth water. The first time I whipped up this creamy pink hummus with fresh beetroot and herbs, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was on a rainy afternoon, when I was knee-high to a grasshopper, that my grandma showed me how to roast beets to bring out their earthy sweetness.

Years ago, I stumbled upon this recipe while trying to recreate a vibrant spread I had at a local café. Honestly, I wish I’d discovered it sooner because my family couldn’t stop sneaking dollops off the serving bowl (and I can’t really blame them). This creamy pink hummus with fresh beetroot and herbs is dangerously easy, bursting with color, and offers pure, nostalgic comfort.

You know what’s great? It’s perfect for potlucks, a sweet treat for your kids’ lunchboxes, or to brighten up your Pinterest snack board with its gorgeous pink hue. After testing the recipe multiple times (in the name of research, of course), it has become a staple for family gatherings and gifting. It truly feels like a warm hug in a bowl, and trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Pink Hummus Recipe

From my kitchen experiments and countless family taste-tests, this creamy pink hummus with fresh beetroot and herbs has become a favorite for many reasons. Here’s what makes it stand out:

• Quick & Easy: Whips up in under 20 minutes, perfect when you’re short on time but craving something fresh and flavorful.
• Simple Ingredients: No fancy trips to specialty stores; you likely have chickpeas, beetroot, and herbs already waiting in your fridge or pantry.
• Perfect for Any Occasion: Whether it’s brunch, snack time, or a cozy dinner, this hummus adds a pop of color and flavor.
• Crowd-Pleaser: Kids and adults alike rave over the creamy texture and sweet-earthy notes—it’s a real winner at gatherings.
• Unbelievably Delicious: The combo of fresh beetroot and herbs makes this hummus unlike any other—smooth, vibrant, and packed with personality.

This isn’t just another hummus recipe. The trick? Roasting the beetroot to deepen its natural sweetness and blending it smoothly with creamy chickpeas and fresh herbs for a burst of freshness. The herbs brighten the earthy beet flavor, and you get this gorgeous pink color that makes every bite feel like a little celebration.

Honestly, this creamy pink hummus with fresh beetroot and herbs isn’t just good—it’s the kind that makes you close your eyes after the first bite, savoring the balance of flavors. It’s comfort food reimagined—healthy, quick, and with that soul-soothing satisfaction you didn’t know you were missing. Perfect for impressing guests without stress or turning a simple snack into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with the beetroot bringing a fresh seasonal twist that’s easy to swap out if needed.

• For the Base:
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed (I prefer [brand] for the best texture)
• 1 large fresh beetroot (about 7 oz / 200 g), roasted and peeled
• 2 tablespoons tahini (adds richness; use well-stirred for smoothness)
• For Flavor:
• 2 cloves garlic, minced (fresh is best for punchy flavor)
• 3 tablespoons fresh lemon juice (about half a lemon)
• 1 teaspoon ground cumin (adds warmth)
• Salt to taste (start with ½ teaspoon and adjust)
• For Herbs and Garnish:
• Handful fresh parsley leaves, roughly chopped
• Handful fresh dill or cilantro (optional, but adds bright herbal notes)
• Extra virgin olive oil for drizzling
• Optional Additions:
• 1-2 tablespoons water or reserved chickpea liquid (aquafaba) to adjust consistency
• Pinch of smoked paprika or chili flakes for a kick

Substitution tips: Use cooked frozen beetroot if you can’t find fresh. For a nut-free version, replace tahini with sunflower seed butter. If you want to keep it vegan and gluten-free, this recipe fits right in!

Equipment Needed

To make this creamy pink hummus with fresh beetroot and herbs, you’ll need a few basic kitchen tools, many of which you probably already own.

• Food Processor or Blender: Essential for achieving that silky, smooth texture. I’ve tried both—food processors give a bit more control, while high-speed blenders make it ultra-smooth fast.
• Baking Sheet or Roasting Pan: For roasting the beetroot. A rimmed pan works best to catch any drips.
• Measuring Spoons and Cups: For accuracy, especially with tahini and lemon juice.
• Knife and Cutting Board: To trim and peel the beetroot and chop herbs.
• Mixing Bowls: Handy for prepping ingredients and tasting as you go.

If you don’t have a food processor, a sturdy blender will do the trick—just add a little extra liquid to help it blend smoothly. For roasting, if you’re short on time, you can microwave the beetroot wrapped in damp paper towel for about 8-10 minutes, but roasting really brings out the flavor.

Preparation Method

1. Roast the Beetroot (40-50 minutes): Preheat your oven to 400°F (200°C). Wrap the fresh beetroot in foil and place on a baking sheet. Roast for 40-50 minutes until tender when pierced with a fork. Let it cool, then peel the skin off (it should slip right off). Pro tip: Use gloves if you want to avoid beet stains on your hands.
2. Prepare the Chickpeas: While the beetroot roasts, drain and rinse your canned chickpeas under cold water. If you want extra creamy hummus, remove the skins by gently rubbing them between your fingers—time-consuming but worth it!
3. Blend Base Ingredients (5-7 minutes): In your food processor or blender, combine the roasted beetroot chunks, chickpeas, tahini, minced garlic, lemon juice, cumin, and salt. Blend until smooth. Scrape down the sides as needed to get an even mix.
4. Adjust Consistency: Add water or reserved chickpea liquid 1 tablespoon at a time until you reach your desired creaminess. The hummus should be thick yet spreadable, with a luscious texture.
5. Add Fresh Herbs: Toss in the chopped parsley and dill or cilantro, pulsing a few times to combine but keeping a bit of that fresh green texture.
6. Taste and Adjust: Give it a good taste. Add more salt, lemon, or garlic if you feel it needs a little extra kick.
7. Serve: Transfer the creamy pink hummus to a bowl. Drizzle with extra virgin olive oil and sprinkle with a pinch of smoked paprika or chili flakes if you like a little heat.

Note: The hummus can be made a day ahead; flavors deepen overnight in the fridge.

Cooking Tips & Techniques

Here are some tricks I’ve picked up making this creamy pink hummus again and again:

• Roasting Beetroot: Roasting brings out that natural sweetness and deepens the color. Avoid boiling as it can dilute flavor and turn the color dull.
• Blending Smooth: Pulse the ingredients first, then blend continuously. Scrape the sides often to avoid lumps and get a velvety texture.
• Controlling Moisture: Add liquids slowly. Too much can make the hummus runny, but too little leaves it dry. Keep the consistency just right for spreading or dipping.
• Balancing Flavors: Lemon juice brightens the earthiness of beetroot, while garlic adds punch. Taste as you go to find your perfect balance.
• Multitasking: Roast beets while prepping chickpeas and herbs to save time. You’ll have everything ready to blend at the same time.
• Fresh Herbs: Add herbs at the end for the freshest flavor and vibrant color. Overprocessing can turn them bitter and dull.

One time, I over-roasted the beetroot and ended up with a slightly bitter hummus—lesson learned! Keep an eye on the beet’s tenderness, and you’ll be golden.

Variations & Adaptations

This creamy pink hummus with fresh beetroot and herbs is super flexible. Here are a few ways to switch it up:

• Dietary: For a nut-free version, swap tahini with sunflower seed butter or extra olive oil. Use water instead of chickpea liquid for a lighter option.
• Seasonal: In summer, try swapping fresh beetroot with roasted carrots or sweet potatoes for a different but equally vibrant hummus.
• Flavor Twists: Add a teaspoon of smoked paprika or a pinch of cayenne for a smoky, spicy kick. Or blend in roasted red peppers for a sweeter, smoky flavor.
• Cooking Methods: If you’re in a hurry, steam the beetroot instead of roasting, though the flavor will be milder.
• Personal Favorite: I once tossed in fresh mint along with parsley and dill—surprisingly refreshing and bright!

Serving & Storage Suggestions

This creamy pink hummus is best served chilled or at room temperature. Spread it on warm pita bread, use as a dip for crisp veggie sticks, or dollop it over grain bowls for a pop of color and flavor.

Pair it with crunchy cucumbers, roasted nuts, or a glass of crisp white wine for a simple, satisfying snack or appetizer. It also shines alongside grilled meats or fish as a fresh, creamy condiment.

Store leftover hummus in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, so a day in the fridge makes it even better. If you want to freeze it, do so in smaller portions for up to 2 months, then thaw overnight in the fridge.

When reheating (if you prefer warm hummus), do it gently in a microwave or on low heat—too much heat can change the texture and dull the vibrant color.

Nutritional Information & Benefits

This creamy pink hummus with fresh beetroot and herbs is not only a feast for the eyes but also packed with nutrition. A typical ¼ cup (60g) serving contains approximately:

Calories	110 kcal
Protein	4 g
Fat	6 g (mostly healthy fats from tahini and olive oil)
Carbohydrates	10 g (with 3 g fiber)

Beetroot is a fantastic source of antioxidants and nitrates that support heart health and blood flow. Chickpeas provide plant-based protein and fiber, helping you feel fuller longer. The fresh herbs add vitamins and minerals, plus a refreshing flavor boost.

This recipe is naturally gluten-free, dairy-free, and vegan-friendly. Just watch out if you have a sesame allergy because of the tahini. Personally, I love how this hummus fits into a balanced, wholesome diet while satisfying cravings for something creamy and bright.

Conclusion

If you’re looking for a recipe that’s as vibrant in flavor as it is in color, this creamy pink hummus with fresh beetroot and herbs is worth trying. It’s easy enough for beginners, quick to throw together, and customizable to your taste and dietary needs.

I love this recipe because it brings together simple ingredients in a way that feels both special and comforting. It’s become my go-to whenever I want a splash of color on the table or a healthy, delicious snack that everyone can enjoy.

Try making it your own—add your favorite herbs, play with spices, or serve it alongside your favorite dishes. If you give it a whirl, let me know how it goes in the comments below, and don’t forget to share it with friends who appreciate a good, creamy dip!

Happy cooking and enjoy that lovely, creamy pink goodness!

FAQs About Creamy Pink Hummus with Fresh Beetroot and Herbs

Can I use canned beetroot instead of fresh?

You can, but fresh roasted beetroot offers a brighter flavor and better texture. If using canned, drain well and adjust seasoning since it may be softer and less sweet.

How long does this hummus keep in the fridge?

Stored in an airtight container, it lasts about 4 days. The flavors actually improve after a day or two!

Is this recipe gluten-free?

Yes, naturally gluten-free. Just double-check your tahini and other ingredients to be sure.

Can I make this hummus ahead of time?

Absolutely! It tastes even better after resting overnight, allowing the flavors to meld beautifully.

What can I serve with creamy pink hummus?

Great with pita bread, fresh veggies, crackers, or as a spread on sandwiches and wraps. It also pairs wonderfully with grilled meats or roasted vegetables.

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