Crave-Worthy Beetroot Tahini | Vegan Pink Hummus in 5 Minutes

You want a hummus that turns heads, tastes amazing, and takes less time than finding your blender lid? Say hello to Beet-Root Tahini—aka Vegan Pink Hummus. It’s creamy, nutty, tangy, and unapologetically hot pink. No soaking chickpeas, no simmering pots. Just blitz, swipe, and snack like a legend.

Why Pink Hummus Deserves a Spot on Your Table

Pink hummus isn’t just a pretty face. It brings real flavor and texture without making you work for it. The beet adds earthy sweetness, the tahini brings luxe creaminess, and lemon cuts through with brightness.
You can serve it with pita, drizzle it over a grain bowl, or swipe it under roasted veggies like a fancy restaurant plate. Plus, it stores beautifully and tastes even better the next day. FYI: leftovers rarely survive 24 hours.

The 5-Minute Game Plan

You need one blender or food processor and five minutes. That’s it. If your beets are already cooked (we’ll talk options), you’re golden.
Ingredients (makes about 2 cups):

• 1 small cooked beet (about 3 ounces), chopped
• 1 can chickpeas (15 oz), drained and rinsed
• 1/3 cup tahini (stirred smooth)
• 2–3 tablespoons fresh lemon juice
• 1 small clove garlic (or 1/2 if you’re garlic-shy)
• 2–4 tablespoons ice-cold water (to thin and whip)
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon ground cumin (optional but lovely)
• Olive oil for drizzling (optional, but let’s be honest—necessary)

Quick Steps:

1. Blend tahini, lemon juice, and garlic for 30 seconds until it lightens.
2. Add chickpeas, beet, salt, and cumin. Blend until mostly smooth.
3. With the motor running, drizzle in ice-cold water until ultra-creamy.
4. Taste and adjust salt and lemon. Swirl into a bowl and drizzle with olive oil.

Speed Tips

• Use pre-cooked beets from the refrigerated section (not pickled). Total time-saver.
• Microwave hack: Wrap a small beet in a damp paper towel and nuke 5–7 minutes, then peel.
• Ice water makes the tahini fluff up for that cloud-like texture. Don’t skip it.

The Flavor Blueprint (and How to Tweak It)

Beet hummus slaps because it nails balance: earthy, creamy, tangy, and a hint of bite. Your goal? Hit all four notes without letting any one overpower.

Sweetness vs. Earthiness

Beets add natural sweetness and earthiness. If yours tastes too “garden-forward,” add an extra tablespoon of lemon and a pinch more salt. IMO, a tiny splash of apple cider vinegar also works wonders.

Tahini Matters—A Lot

Use a good tahini that runs smooth and nutty. Bitter, chunky tahini will tank the vibe. If your tahini tastes intense, whisk it with lemon first to mellow it out.

Garlic, But Make It Charming

Raw garlic punches hard. For a gentler glow, microplane it or soak minced garlic in lemon juice for 5 minutes before blending. Or roast a few cloves for a sweeter profile.

Texture: How to Nail That Silky Dip

You want hummus that swoops, not plops. Texture makes the difference between “yeah, it’s fine” and “wow, what is this and can I live here?”

• Peel your chickpeas (optional): Pinch off the skins for extra silkiness. It’s fussy, but it does pay off.
• Whip tahini first: Blend tahini + lemon + garlic until pale and fluffy before adding everything else.
• Use ice-cold water: It emulsifies and makes the hummus airy.
• Don’t over-thicken: If it looks dense, add more water a tablespoon at a time.

Make It Your Signature

Want to flex a little? Finish like a pro and add one or two bold extras.

Toppings That Pop

• Olive oil + toasted sesame seeds: Classic, crunchy, can’t go wrong.
• Dukkah or za’atar: Earthy spice mix = instant depth.
• Crushed pistachios: Sweet, salty, and stunning against the pink.
• Chili crisp or Aleppo pepper: Heat and sparkle, chef’s kiss.
• Fresh herbs: Dill, parsley, or mint for brightness.

Flavor Spins

• Smoky: Add 1/4 teaspoon smoked paprika or a splash of liquid smoke.
• Citrus-lifted: Zest the lemon before juicing for extra zing.
• Extra creamy: Add 2 tablespoons unsweetened coconut yogurt.
• Spicy: Blend in a half jalapeño or a pinch of cayenne.

What to Serve It With (Besides a Spoon)

Let’s be honest: it’s perfect straight off the spatula. But if you want to share, pair it smart.

• Crunchy dippers: Pita chips, cucumber, radishes, endive, carrots, bell peppers.
• Grain bowls: Dollop over quinoa, roasted sweet potatoes, and chickpeas.
• Sandwich upgrade: Slather on sourdough with avocado and sprouts.
• Roasted veg: Swipe it on a plate and top with roasted cauliflower or carrots.
• Brunch board: Serve with olives, pickles, dolmas, and warm pita.

Beet Logistics: Raw, Roasted, or Packaged?

You’ve got choices, and none of them are wrong. Choose your fighter based on time and taste.

Roasted Beets

Sweet, concentrated flavor and a drier texture that blends thick. Roast whole beets at 400°F (200°C) for 45–60 minutes, peel, and cool. Great when you want maximum flavor.

Microwaved or Boiled Beets

Faster with a bit more moisture. Microwave in a damp wrap or boil until tender, then peel. Works great for weekday hummus.

Pre-Cooked Vacuum-Packed Beets

Ultimate convenience. They’re mild and a touch wetter, so add water slowly. FYI, avoid anything in vinegar unless you want pickled vibes.

Storage, Meal Prep, and Stain Control

Yes, it’s pink. Yes, it tries to dye everything. But you can outsmart it.

• Fridge: Store in an airtight container for up to 5 days. The flavor deepens on day two.
• Freezer: Freeze up to 2 months. Thaw in the fridge and re-blend with a splash of ice water.
• Stains: Wash tools quickly, use glass containers, and wear something you don’t mind spotting. IMO, pink fingers are a small price for greatness.

FAQ

Can I make this without chickpeas?

Totally. Use white beans (cannellini or navy) for a smoother, slightly sweeter result. Start with a little less water since white beans blend looser, then adjust.

Do I need to peel the beet?

If it’s cooked, the skin usually slides off. Peeling helps avoid any bitterness and gives a smoother texture. For pre-cooked vacuum beets, they’re already peeled—easy win.

Why is my hummus thick and pasty?

Your tahini probably needs more liquid. Blend in ice-cold water a tablespoon at a time until it loosens and turns glossy. Also check salt and lemon—acidity makes it taste lighter.

How do I fix garlic that’s too strong?

Blend in more tahini and lemon to tame the bite, then add a pinch of sugar or maple if needed. Next time, either microplane the garlic or use half a clove.

Is it healthy?

Short answer: yes. Chickpeas bring fiber and protein, beets add antioxidants, and tahini packs healthy fats and minerals. It’s a legit nutrient-dense snack—just watch the pita chip avalanche.

Can I make it oil-free?

Absolutely. Skip the drizzle and rely on the tahini for richness. Add an extra tablespoon of ice water to keep it silky.

Wrap It Up (Then Swipe It)

Beet-Root Tahini hummus brings instant color, mega flavor, and zero drama. You throw a few ingredients in a blender, press a button, and end up with a dip that looks like you hired a food stylist. Keep it classic or remix it with toppings—either way, your snack game just got bold, bright, and very pink.