Beet Dip (Pink Hummus)

Shocking pink beet dip is a colorful healthy snack; it’s essentially pink hummus. Use it for dipping veggies and pita bread!

Beet dip (Pink hummus)

You’re supposed to eat the rainbow, right? So why not go for this beet dip, a shocking pink hummus made of roasted beets. The beets bring loads of nutrients and the beautiful pink color: and a lightly sweet flavor to the dip too. It’s beautiful and eye catching as a party appetizer, and totally kid friendly. (Just watch out — it stains!) So what are you waiting for? Keep reading for the beet dip recipe.

Related: Romantic Dinner Ideas

Beet dip (Pink hummus)
Kohlrabi for beet dip

How to make beet dip

Here, the beets impart a taste to this beet dip that’s not too beet-y at all, just a slight sweetness that amps up the creamy savoriness of this pink hummus. To make the beet dip, you’ll have to roast up some beets. Below, we’ve provided our favorite way to cook beets: in a 400F oven wrapped in aluminum foil. Depending on the size, the beets will take about 50 to 60 minutes to roast, so plan your timing accordingly. Then, simply food process the beets with the standard hummus ingredients: chickpeas, garlic, tahini, olive oil, and salt.

With our beet dip, we’ve paired it with an unlikely partner: kohlrabi. Kohlrabi is a wintery vegetable we picked up at our local farmer’s market, peeled and cut into relish sticks, which is my favorite way to eat it. It tastes a bit like a broccoli stem, but it’s refreshingly good. We find the taste of some veggies overpower dips (hello, broccoli & cauliflower), but the neutral taste of kohlrabi makes it a great carrier for the hummus. Move over carrots — kohlrabi may be the new carrot stick. Of course, you can pair this beet dip with whatever you’d like: veggies, pita bread, crackers, and so forth.

Beet dip (pink hummus)

A note on Valentine’s Day

We created this beet dip in honor of Valentine’s Day. Ahh, Valentine’s Day, celebration of love and heart-shaped things and red roses and cupids.  But what about celebrating a more universal love, too? After our latest podcast with rock star celebrity chef Carla Hall, I keep thinking about her words desiring unity and connection through food:

“Food is the one place we allow people to be different. We don’t say to another culture, ‘Why can’t your food be like mine?’ We do that to people everyday: ‘You don’t look like me. Your nose isn’t like mine. Your hair isn’t like mine. Your skin color isn’t like mine. Your sexual orientation isn’t like mine. Your religion isn’t like mine. So I don’t like you’. But I don’t think we do that with food.”

If you remember when I got sappy about reconciliation and unity, you’d be correct in imagining me silently fist pumping at this point in the podcast. I too dream of a long table where people of every status and color can sit, no matter our differences, in friendship and love. Where we can share a meal where each person has contributed, and we can enjoy the uniqueness of each offering. And maybe that’s why I love food so much: because it’s a connector to people, where differences are celebrated instead of feared. Call me crazy, but I what I’d love more than anything someday is to experience the transcendence of differences and fear through the simple, beautiful act of breaking bread together. (And maybe adding a little beet dip, too.)

Kohlrabi for beet dip

Looking for healthy snack recipes?

Outside of this beet dip (pink hummus) recipe, here are a few more healthy snacks:

This recipe is…

This beet dip (pink hummus) recipe is vegetarian, gluten-free, vegan, dairy-free, and plant-based.

Beet dip (pink hummus)

Beet Dip (Pink Hummus)

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 1x


Shocking pink beet dip is a colorful healthy snack; it’s essentially pink hummus. Use it for dipping veggies and pita bread!



  • 2 medium beets
  • 2 15-ounce cans chickpeas (3 cups cooked)
  • 2 garlic cloves
  • ¼ cup tahini
  • ¼ cup lemon juice (1 large lemon)
  • 3 tablespoons olive oil
  • ½ to ¾ teaspoon kosher salt
  • ¼ cup water (optional)
  • 2 kohlrabi
  • Fresh cilantro, for garnish


  1. Preheat oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and roughly chop the beets (take proper precautions as beet juice stains easily).
  2. Drain and rinse the chickpeas. Place the beets, chickpeas, garlic, tahini, fresh squeezed lemon juice, olive oil, and kosher salt in the bowl of a food processor, then process until smooth and creamy. If needed, add water a tablespoon at a time to come to the desired consistency.
  3. Peel the kohlrabi and chop it into sticks. Roughly chop cilantro leaves.
  4. Garnish the beet dip with cilantro leaves and serve with kohlrabi sticks.

  • Category: Appetizer
  • Method: Blended
  • Cuisine: Lebanese

Keywords: Beet Dip, Pink Hummus, Beet Recipes, Healthy Snacks, Party Appetizers, Vegan Recipes, Vegetarian Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Bethany @ Athletic Avocado
    January 25, 2016 at 7:20 am

    The color of this hummus is beautiful! Im sure the taste is even better!

    • Reply
      January 31, 2016 at 8:52 pm

      Yes, isn’t it vibrant? We couldn’t get over it!

  • Reply
    Rebecca @ Strength and Sunshine
    January 25, 2016 at 10:58 am

    Love it! I’m really into eating raw kohlrabi right now! SO crunchy!

    • Reply
      January 31, 2016 at 8:43 pm

      Same here! It’s very satisfying and the taste is subtle enough that I find it’s perfect with many dips. Kohlrabi for the win!

  • Reply
    Ellie | Hungry by Nature
    January 25, 2016 at 11:07 am

    This is the prettiest hummus I’ve ever seen and such a fun and healthy way to celebrate Valentine’s Day!

    • Reply
      January 31, 2016 at 8:42 pm

      Thank you so much, Ellie!

  • Reply
    January 25, 2016 at 3:51 pm

    I think that’s why having dinner together is so powerful and so revered in many cultures- that we open up honestly to each other while we are nourished. It’s hard to share a meal with someone and walk away hating them.

    As for this hummus, I’m a recovering beet hater and intrigued by what you said about the beets imparting only a sweetness. I’ve never loved raw veggies with dip, because I think most veggies served with dip are much better cooked (hello, raw broccoli and carrots) but I’ll happily try kohlrabi soon.

    • Reply
      January 31, 2016 at 8:42 pm

      YES! I couldn’t agree more :) And, this hummus was definitely not beet-y — I didn’t used to love beets either, but I think you could handle this one. Let us know if you try kohlrabi and what you think!

  • Reply
    Demetrio Mosier
    July 15, 2017 at 1:14 pm

    Wow! that’s………….very magenta!
    I didn’t see the beets mentioned in the “what to do” section; I’m assuming you put them into the processor with everything else?

    • Reply
      July 15, 2017 at 8:58 pm

      Yes! Updated — good catch!

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