Food Recipes Pink Hummus Be the first to rate & review! This hummus dip is proof that healthy snacks can be pretty, too. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines 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