Food Recipes Pink Hummus 4.0 (1) Add your rating & review This hummus dip is proof that healthy snacks can be pretty, too. By Anna Theoktisto Updated on October 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Servings: 6 Yield: 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. Ingredients 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 Directions 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. Rate it Print