Pink Hummus with Crackers

This vibrant pink hummus is a delightful twist on the classic chickpea dip, featuring a beautiful color and a slightly sweet, earthy flavor from beets. Paired with crispy crackers, it makes for a stunning appetizer or healthy snack that is both visually appealing and delicious.

Why You’ll Love This Recipe

This recipe offers a balance of taste, nutrition, and presentation. The creamy texture of the hummus complements the crunch of the crackers, while the natural beet color adds a pop of vibrancy to any table. It is also vegan, gluten-free (if served with gluten-free crackers), and easy to prepare. Perfect for entertaining guests, enjoying as a midday snack, or adding a healthy spread to sandwiches.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked chickpeas

• Cooked beetroot

• Tahini

• Olive oil

• Garlic

• Lemon juice

• Salt

• Ground cumin

• Crackers of choice for serving

directions

1. Place the cooked chickpeas, beetroot, tahini, garlic, lemon juice, salt, and cumin into a food processor.

2. Blend until smooth, gradually adding olive oil to achieve a creamy consistency.

3. Taste and adjust seasoning if necessary.

4. Transfer the hummus to a serving bowl.

5. Serve with crackers arranged alongside or on a separate platter.

Servings and timing

This recipe makes approximately 6 servings.
Preparation time: 10 minutes
Cooking time (for beetroot if not pre-cooked): 30–40 minutes
Total time: 40–50 minutes (including beet cooking)

Variations

• Add roasted garlic instead of raw for a sweeter, milder flavor.

• Mix in fresh herbs such as parsley or cilantro for a fresh twist.

• Use a blend of chickpeas and white beans for an even creamier texture.

• Swap crackers for vegetable sticks like cucumber, carrot, or bell pepper slices.

storage/reheating

Store the hummus in an airtight container in the refrigerator for up to 5 days. If it becomes too thick, stir in a small amount of olive oil or water before serving. Freezing is possible for up to 3 months, though the texture may change slightly. Crackers should be stored separately in a cool, dry place to maintain crispness.

FAQs

How does beetroot affect the flavor of hummus?

Beetroot adds a mild sweetness and earthy undertones, complementing the nutty chickpea base.

Can I use canned chickpeas?

Yes, canned chickpeas work well and save time. Be sure to drain and rinse them before use.

Do I need to peel the beetroot?

Peeling is recommended after cooking for a smoother texture and to avoid any bitterness from the skin.

Can I make pink hummus without tahini?

Yes, you can substitute tahini with almond butter, cashew butter, or even omit it for a lighter version.

How can I make the hummus spicier?

Add chili flakes, cayenne pepper, or a dash of hot sauce for a spicy kick.

What type of crackers pair best with pink hummus?

Whole grain, sesame, or multigrain crackers complement the flavor well.

Can I roast the beetroot instead of boiling it?

Yes, roasting enhances the sweetness and adds a slightly smoky note.

How do I prevent my hummus from being too thick?

Gradually add olive oil or cold water during blending until the desired consistency is reached.

Is pink hummus suitable for meal prep?

Yes, it keeps well in the refrigerator for several days, making it ideal for meal prep.

Can I use pre-cooked packaged beets?

Yes, pre-cooked beets are a convenient option and reduce preparation time.

Conclusion

Pink hummus with crackers is an eye-catching, flavorful, and nutrient-rich snack that is simple to prepare and versatile enough for everyday enjoyment or special occasions. Its creamy texture, earthy-sweet flavor, and beautiful presentation make it a standout addition to any spread

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