Pretty In Pink Beet Hummus

Lets have some Fuchsia fun! 

Bright colors are always a way to make a statement, and this Fuchsia Hummus definitely earns the spotlight on any table. Paired with fresh raw veggies, your favorite crackers, spread on warm toast, or even in a salad, this hummus can make any plain meal exciting and magical. 


  • 3 cups cooked chickpeas (approx. 1½ cups dry), peeled
  • 1 Medium Purple Beet
  • 2 large garlic cloves
  • ¼ cup + 2 tbsp quality tahini (I used hulled)
  • 1¼ tsp salt, more to taste
  • 1 tbsp extra virgin olive oil
  • 1 tsp cumin (optional)
  • 4-5 tbsp lemon juice

To Garnish

  • black and white sesame seeds, to garnish 
  • extra virgin olive oil, to garnish 


  1. Set a pot of water to boil with a pinch of salt. Then once water is boiling place medium beet in the water for 20 minutes or until a fork can pierce through. 
  2. In a high speed blender blend cooked chickpeas, cooked beat, tahini, olive oil, salt, spices, garlic and lemon juice. 
  3. Once creamy and smooth, plate in a glass or porcelain bowl and garnish. 
  4. Then serve as a dip, spread or dressing- whatever your heart desires! 
  5. Bon Apettite!