How to Make Pink Hummus (Roasted Beet Hummus with Krinos Tahini)

There’s something so lovely about bringing a little color to the table, and this pink hummus is just that. I loved having it as part of my Rosh Hashana spread this year. Creamy, vibrant, and full of flavor, it’s the kind of dip that feels just as at home at a cozy night in as it does at a festive gathering. I love the way the roasted beet gives it that naturally bright hue while adding a subtle sweetness that pairs beautifully with the nuttiness of Krinos Kosher Tahini and the zing of fresh lemon. The beat flavor is very mild, but if it’s not your thing, just leave it out and you still have a scrumptious hummus recipe.

It’s one of those recipes that looks impressive, but truly couldn’t be easier to make. Serve it with warm pita, crisp veggies, or spread it on toast for a colorful twist.

Ingredients

• 1 roasted beet, peeled and chopped

• 1 can chickpeas (15 oz), drained

• 1 cup Krinos Kosher Tahini

• Zest & juice of 3 lemons

• 2 cloves garlic, peeled

• 1/3 cup olive oil + more to drizzle

• 2 teaspoon cumin (or more to taste)

• 1 teaspoon kosher salt

  
  

Optional toppings: chopped parsley, za’atar, thinly sliced radishes, pine nuts, extra lemon zest, flaky salt, a drizzle of olive oil, pomegranate, or anything else you feel inspired to add.

Instructions

1. Add the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt to a food processor.

2. With the motor running, drizzle in the olive oil and blend until smooth and creamy.

3. Taste and adjust the seasoning as needed—more olive oil, lemon, cumin, or salt. I like mine a little extra lemony and garlicky.

4. Scoop into a bowl and finish with your favorite toppings. A sprinkle of parsley, za’atar, lemon zest, and a drizzle of good olive oil is my go-to.

Pretty, flavorful, and simple—this pink hummus is proof that even the simplest snacks can feel special. I love keeping a batch in the fridge for quick lunches or bringing it out when I want to add something a little unexpected to the table.