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Creamy Pink Hummus Recipe with Fresh Beetroot and Herbs

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A vibrant and creamy hummus made with roasted fresh beetroot, chickpeas, and fresh herbs. Perfect for beginners, quick to prepare, and packed with flavor and nutrition.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 large fresh beetroot (about 7 oz / 200 g), roasted and peeled
  • 2 tablespoons tahini
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon and adjust)
  • Handful fresh parsley leaves, roughly chopped
  • Handful fresh dill or cilantro (optional)
  • Extra virgin olive oil for drizzling
  • 1–2 tablespoons water or reserved chickpea liquid (aquafaba) to adjust consistency (optional)
  • Pinch of smoked paprika or chili flakes for a kick (optional)

Instructions

  1. Preheat 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 cool, then peel the skin off.
  2. Drain and rinse canned chickpeas under cold water. For extra creamy hummus, remove skins by gently rubbing between fingers (optional).
  3. In a food processor or blender, combine roasted beetroot chunks, chickpeas, tahini, minced garlic, lemon juice, cumin, and salt. Blend until smooth, scraping down sides as needed.
  4. Add water or reserved chickpea liquid 1 tablespoon at a time until desired creaminess is reached. The hummus should be thick yet spreadable.
  5. Add chopped parsley and dill or cilantro, pulsing a few times to combine while keeping some fresh texture.
  6. Taste and adjust seasoning with more salt, lemon juice, or garlic if needed.
  7. Transfer hummus to a bowl. Drizzle with extra virgin olive oil and sprinkle with smoked paprika or chili flakes if desired. Serve chilled or at room temperature.

Notes

Use gloves when peeling beetroot to avoid stains. Roasting beetroot enhances sweetness and color; avoid boiling. Add liquids slowly to control consistency. The hummus can be made a day ahead for deeper flavor. For nut-free version, replace tahini with sunflower seed butter. Microwave beetroot wrapped in damp paper towel for 8-10 minutes if short on time, but roasting is preferred.

Nutrition

Keywords: hummus, beetroot hummus, creamy hummus, pink hummus, healthy dip, vegan dip, gluten-free, easy recipe, roasted beetroot, fresh herbs

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