How do I get the vibrant pink color in this hummus?

The vibrant pink color comes from roasting a small red beet and blending it with the other ingredients, including its juice, as specified in the recipe steps.

Can I use different beans instead of black-eyed beans?

This recipe specifically calls for 2 cups of canned black-eyed beans, which contribute to its unique texture and flavor profile, so it's best to stick to them for the intended result.

What is the purpose of roasting the beet and garlic?

Roasting the peeled beet and garlic at 375 degreesF for an hour mellows their flavors and makes them softer and easier to blend into a smooth, creamy consistency.

How much water should I add to achieve the desired consistency?

Start with 1/2 cup of filtered water and add more gradually, if needed, while blending until the hummus reaches your preferred smooth consistency.

How should I store leftover Pink Hummus?

Store any leftover Pink Hummus in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and flavor.

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Pink Hummus
[Vegan, Gluten-Free]

LN By: Lena Novak

Author Bio

Lena Novak is a vegan food blogger, recipe creator, food stylist, and photographer. She started... Read More

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A vibrant pink hummus served in a rustic bowl, garnished with fresh herbs and a drizzle of olive oil, surrounded by pita bread and vegetable sticks.

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Pink Hummus [Vegan, Gluten-Free]

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Because of their color, black eyed peas make a perfect base for this pink hummus. They also taste delicious! However, you can also use Navy beans or chickpeas and it will be just fine. Then just make hummus as usual, adding in a roasted red beet to get that beautiful... Read More

Ingredients You Need for Pink Hummus [Vegan, Gluten-Free]

2 cups canned black eyed beans
small red beet
2 tablespoons tahini
juice from one lemon
Himalayan pink salt to taste
black pepper to taste
3 cloves garlic (or more if you like)
1/2 cup filtered water (you may add more if needed)
aluminum foil

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How to Prepare Pink Hummus [Vegan, Gluten-Free]

Preheat the oven to 375°F
Peel your beet and garlic and place them on aluminum foil.
Lightly brush with oil, wrap it tightly and roast for 1 hour.
When ready, let it cool down.
Cut the beet into 4 quarters and blend in a food processor by pressing pulse button while adding the rest of the ingredients including the juice from the roasted beet.
Blend full speed at the end until smooth.