Pretty Pink Hummus

This striking pink hummus gets it’s natural pink color from beets and a little beet juice. A great recipe to do a better job “eating the rainbow”, these beets are very well disguised in this recipe. I loved adding the pistachio topping with a sprinkle of red pepper flakes, it gave it an unexpected finishing touch and the crunch factor was perfect. Enjoy!


1 (15.5 oz.) can chickpeas, drained

6 beets and 3 Tablespoons beet juice from 1 (15 oz.) can small whole beets (I’m a fan of the Libby’s brand)

1/4 Cup olive oil

3 garlic cloves, rough chop

3 Tablespoons Tahini

1 1/2 teaspoons salt

pistachios & red pepper flakes to garnish


  1. In a food processor add all ingredients except the garnish. Blend well, add more olive oil as needed. Add more beet juice to achieve the color pink you wish!
  2. Chill in fridge for 1 hour. Serve with chopped pistachios and red pepper flakes sprinkled on top.

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