• Laura

Roasted Beet Pink Hummus

Roasted beet and yogurt pink hummus on a silver platter with seasonal vegetables and pumpkin seeds on a white background.

This pink hummus is sure to brighten up any party, even if it's a foodie party you're making just for yourself! This hummus is different from the traditional recipes in a couple of ways - the first one is, of course, the intense pink color. This is due to the baked beets we've added, which give the hummus a slightly sweet undertone as well. Another difference from the traditional recipes is the complete and utter lack of tahini, also known as sesame paste. The reason that I've omitted this is that I simply didn't have any tahini available at the time of making this recipe. However, I've found an easy substitute ingredient that I use in my hummus makes very often, and that is good old plain yogurt. It ensures that the hummus is very creamy and light!


160 gr beets

60 gr red pepper

2 cloves garlic

230 gr chickpeas

100 ml yogurt

1 tbsp olive oil

Pumpkin seeds

1 tsp lemon juice (optional)

Roasted beet hummus with yogurt and pumpkin seeds.


1 Peel the beets and chop into smaller pieces, and slice the pepper into two even halves. Place on a lightly oiled baking sheet and add the garlic cloves with their skins left on. Bake for 20 minutes at 180 degrees.

2. Drain the chickpeas (if using canned chickpeas, otherwise soak them and cook them through and drain), and add to the blender. Peel the garlic skins and add the baked garlic to the blender, along with the baked beets and red pepper. Add the yogurt, olive oil and salt. Blend until smooth. Taste it, and if you want a bit of acidity add a little bit of lemon juice.

3. Place the hummus into a bowl and place in the fridge to cool for at least half an hour.

4. Toast the pumpkin seeds and place on top of the hummus, drizzle with anther tablespoon of good quality olive oil.

5. Serve with seasonal veggies for a healthy treat. Bon appetit!