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Pink Hummus with Crackers

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A vibrant twist on the classic Middle Eastern dip, this pink hummus gets its stunning color from roasted beets and pairs perfectly with crunchy crackers for a healthy, eye-catching snack or appetizer.

Ingredients

Scale
  • 1 medium beet, roasted and peeled
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 2–3 tbsp water (as needed)
  • Crackers, for serving

Instructions

  1. Roast the beet in a preheated oven at 400°F (200°C) for about 45–50 minutes, or until tender. Allow it to cool, then peel.
  2. Cut the beet into chunks and add to a food processor along with chickpeas, tahini, lemon juice, garlic, olive oil, salt, and cumin.
  3. Blend until smooth, adding water gradually until desired consistency is reached.
  4. Taste and adjust seasoning if needed.
  5. Serve the pink hummus with crackers.

Notes

  • For extra creaminess, remove the chickpea skins before blending.
  • You can substitute roasted beet with pre-cooked packaged beet for quicker prep.
  • Garnish with sesame seeds, parsley, or a drizzle of olive oil for presentation.

Nutrition

Keywords: pink hummus, beet hummus, vegan appetizer, healthy snack, crackers and dip

Find it online: https://zesticook.com/pink-hummus-with-crackers/