Creamy Beet Hummus

You’re supposed to eat the rainbow, right? So why not go for this beet hummus? It’s a shocking pink dip made of roasted beets. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer, and totally kid friendly. (Just watch out — it stains!) So what are you waiting for? Let’s get cooking.

How to make beet hummus

Here, the beets impart a taste to this beet hummus that’s not too beet-y at all, just a slight sweetness that amps up the creamy savoriness of this pink dip. To make the beet hummus, you’ll of course have to cook up some beets! The best ways to cook beets are:

Instant Pot beets: Cooking beets in the Instant Pot is quick and simple: it takes only 30 minutes! If you’ve got a pressure cooker, go to Instant Pot Beets.Roasting beets: Roasted beets are seriously tasty. Wrap them each in aluminum foil and roasted at 400 degrees Fahrenheit. Depending on the size, the beets will take about 50 to 60 minutes to roast, so plan your timing accordingly. Go to Oven Roasted Beets.Boiling beets: You also can boil beets on the stovetop! It’s also a quick method. Go to How to Boil Beets.

Cooking the beets is the most time consuming part of this recipe. After that, it’s all down hill! Simply process the beets in a food processor with the standard hummus ingredients: chickpeas, garlic, tahini, olive oil, and salt.

How to serve beet hummus

With this beet hummus, there are lots of fun ways to serve it! Here are some ideas:

Pita bread or pita chipsCrackersVeggie sticks: carrots, celery, or kohlrabi (more below!)

Sometimes we like to serve this beet hummus with…kohlrabi! Kohlrabi is a wintery vegetable we picked up at our local farmer’s market, peeled and cut into relish sticks, which is my favorite way to eat it. It tastes a bit like a broccoli stem, but it’s refreshingly good. We find the flavor of some veggies overpower dips (hello, broccoli & cauliflower), but the neutral taste of kohlrabi makes it a great carrier for the hummus. Move over carrots! Kohlrabi may be the new carrot stick.

Valentine’s Day, beet hummus, and love

We created this beet dip in honor of Valentine’s Day, the celebration of love and heart-shaped things and red roses and cupids. But what about celebrating a more universal love? After our podcast episode with celebrity chef Carla Hall, I keep thinking about her words about unity and connection through food: At this, I was silently fist pumping at this point in the interview! Alex and I too dream of a long table where people of every status and color can sit in friendship, no matter our differences. Maybe that’s why we love food so much. Because food is a connector to people, where differences can be celebrated instead of feared. What we love more than anything is experiencing the transcendence of differences through the simple act of breaking bread together. (And maybe adding a little beet hummus, too.)

Looking for healthy snack recipes?

Outside of this beet hummus recipe, here are a few more healthy snacks:

Homemade Granola BarsGo-To Trail MixCinnamon Yogurt Fruit DipHummus without Tahini Hummus and Veggie Roll Ups Roasted Beets with Goat Cheese Garlic Herb White Bean DipVery Verde Cilantro DipFamous Tomato DipSpiced Crispy ChickpeasEasy Mango SalsaClassic Homemade HummusInstant Pot HummusCreamy Labneh DipGlowing Green Hummus