Pink Hummus


This hummus dip is proof that healthy snacks can be pretty, too.

Pink Hummus
Photo: Victor Protasio
about 1 1/2 cups

Blending a magenta beet into hummus gives this classic dip much more than a new hue. Pro tip: If the pink hue turns you off, opt for a golden beet instead. You'll need to steam or roast it first, peel it, and then proceed with the recipe as written.


  • 1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed 

  • 1 small cooked beet (from 1 [8.8-oz.] pkg. refrigerated cooked beets) (such as Love Beets)

  • 2 tablespoon tahini (sesame paste)

  • 1 large garlic clove, minced (about 1 1/2 tsp.) 

  • ¾ teaspoon kosher salt

  • ¼ teaspoon grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)

  • ¼ cup extra-virgin olive oil


  1. Pulse chickpeas and beet in a food processor until finely chopped, about 15 pulses. Add tahini, garlic, salt, and lemon zest and juice; process until smooth, about 2 minutes. With processor running, drizzle in oil, processing until incorporated. Refrigerate, covered, up to 1 week.

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