Gorgeous vegan Tahini Pink Beet Hummus board. Super easy to make rich and creamy hummus made with all natural ingredients like chickpeas and sesame. Gluten-free & dairy-free.
Two of my favorite things: dippable sauces and the color pink. Enter this Tahini Pink Beet Hummus recipe. This is my new party trick!!! Actually, the night I made this I brought it over to a dinner party!
I had been wanting to make beetroot hummus for awhile, but wanted to be totally inventive with the recipe so just went in blind with experimenting and this came out really well! Plus- it’s so easy!
I used pre-cubed frozen beets for this recipe (you can find these in the Trader Joe’s frozen section) because they are easy to heat up, measure, and use, but you can also use fresh beets if you want to, just be sure to cook them to soften them first!
Either way, you will get a beautiful color!
The tahini and sesame seeds in this recipe make a delicious nutty taste and make this Tahini Pink Beet Hummus ultra creamy. I actually got my tahini sauce and garbanzo beans at Trader Joe’s as well, so you can get everything for this recipe there! 🙂 TJ’s really is the best…
Once the hummus is all blended and reveling in it’s pink gorgeous-ness, you can scoop it into a serving dish and top it with fresh parsley, lemon, and more sesame seeds.
The Tahini Pink Beet Hummus Board
Making the surrounding board for this was just as fun as making the hummus itself. It might just be my new favorite thing to do! The options are endless. I used delicious snap peas, grapes, figs, nuts, cucumbers, carrots, grain-free seed chips, cauliflower, and broccoli floriets.
You can use any of these for an easy snack. I kept mine in the refrigerator for about one week and used it daily to bring to work!
Tahini Pink Beet Hummus
- Food Processor
- 1 1/2 c. Frozen or fresh Beets Chopped
- 1 can Garbanzo Beans Drained
- 2 large tbsp. Tahini
- 1 Lemon Squeezed
- 2 cloves Garlic Finely Chopped
- 2 tbsp. Sesame Seeds
- 3 tbsp. Hot Water
- 2 tsp. Himalayan Pink Salt
- Handful Fresh Parsley To Top
- Drain and rinse chickpeas.
- In a food processor, blend all ingredients except for the beets until smooth.
- Heat up the beets over the stove on medium heat in a non-stick pan with a little olive oil until warm and soft. If you are using frozen beets, this will take about 7-10 min, if you are using fresh beets, this will take 10-12 minutes.
- Add beets to food processor with the 3 tbsp. of hot water and blend again until creamy, stirring down the sides if needed. Tip: if you want to thin it a little, use more lemon or another tbsp. of water.
- Spoon out hummus into a serving dish and top with fresh parsley. Enjoy!
Questions? Comments? I’d love to know what you think! If you liked this Tahini Pink Beet Hummus recipe, please be sure to give it a 5 star rating in the comments below:)