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Beet Hummus
Beet Hummus
Photo: Liz Andrew/Styling: Erin McDowell

The only thing we love more than hummus? Hummus that’s bright pink, obviously. Thanks to a genius addition of beets, this darling snack is getting a major (and surprisingly easy) upgrade.

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8 servings

4 cups canned chickpeas, drained and rinsed

⅓ cup extra-virgin olive oil

1 medium beet—cooked, peeled and chopped

¼ cup fresh lemon juice

3 tablespoons tahini

1 garlic clove, smashed

Kosher salt and freshly ground black pepper

Pita chips, tortilla chips, crackers or chopped vegetables, as desired for dipping

1. In the bowl of a food processor, combine the chickpeas, olive oil, beet, lemon juice, tahini and garlic.

2. Puree until smooth; season with salt and pepper. 

3. Serve with your choice of chips, crackers and veggies.

224 calories

14g fat

20g carbs

7g protein

4g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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