Beet Hummus - slightly sweet, a little tangy, and such a gorgeous color!

Beet Hummus (and my favorite way to eat it!)

It’s no secret that turquoise is my favorite color. From my blog color scheme, to my apartment decor – it’s pretty hard to forget my affinity for a rather specific shade of blue. However, I will admit that there aren’t very many tasty looking turquoise foods (this is probably as close as we get). Instead, I usually turn to pink foods (see here, here, and here). This beet hummus is just next in line in my pink food fascination.

I tried beet hummus from Trader Joe’s last week, and knew immediately that I had to try to make my own version. The beets give this hummus its beautiful color, and also add a slightly sweet taste to the hummus. It’s perfect on chopped veggies, slathered on a pita, or (and stay with me here) used as dressing on a salad. Weird, right? I’ve been using hummus as fake “dressing” on salads for a while. It’s a nice way to add in a little extra protein, and feel like I’m eating a super creamy dressing on what otherwise would be a pretty standard salad.

Beet Hummus - slightly sweet, a little tangy, and such a gorgeous color!

I’ve been eating this same salad for about two weeks straight now, and I’m seriously still not bored of it. You can switch up your veggies to keep it interesting, or follow my lead with a simple combination of carrots, cucumbers, radish, and avocado. A squeeze of lemon juice over the top is all the extra flavor you need.

So whether you’ve made this food-blog friendly (see fancy bowl above), or work desk lunch appropriate (see Pyrex bowl below), I hope you jump on the humus-dressing bandwagon with me. This super colorful lunch is guaranteed to put a smile on your face, and maybe get you a few “woah your lunch is really pink” comments from your eating buddies.

Beet Hummus - slightly sweet, a little tangy, and such a gorgeous color!

^Pink food in a turquoise bowl. Swoon. No wonder this is my favorite lunch.

Beet Hummus

Time: 20 minutes
Adapted from: Love and Lemons Beet Hummus


3 small roasted beets*

2 small cloves garlic

1 14.5oz can chickpeas, drained and rinsed

1 tablespoon olive oil

2 tablespoons tahini

1 tablespoon warm water

3 tablespoons lemon juice

1 teaspoon lemon zest (zest of about half a lemon)

1 teaspoon salt


Quarter the beets, place them in a food processor with the garlic, and pulse until finely chopped. Add all remaining ingredients and process until smooth. Make sure to stop and scrape down the food processor as you go so everything gets mixed in.

Serve as a dip with cut vegetables, bread or crackers. Or, use in my favorite way by adding a large dollop to your favorite salad. Add additional lemon juice or olive oil as dressing if desired.

My favorite work week salad includes: a mix of greens (arugula, spinach, mixed greens, cabbage, kale, etc.), shredded carrot, sliced cucumber, sliced radishes, and avocado.

*If you can’t buy pre-roasted beets, you can roast them yourself in the oven (the kitchn has a good tutorial: How to Roast Beets). Try roasting your garlic along with it if you’re turning on the oven anyway.