A loving spin for a crowd pleaser: pink hummus. Adding a roasted beet not only gives hummus a new color, but a sweeter, more rounded taste. Perfect for a special Valentine’s Day snack or appetizer.

Based on this Minimalist Baker’s recipe.


1 small roasted beet

1 15-oz. can cooked chickpeas or 1 3/4 cup if making your own. The canned chickpea brand I like is Eden, as they soak their beans before cooking, are organic and BPA-free.

1 large lemon (zested)

1/2 large lemon (juiced)

1 healthy pinch salt and black pepper

2 large cloves garlic (minced)

2 heaping Tbsp tahini

1/4 cup extra virgin olive oil plus 2 teaspoons for roasting beets

1. Pre-heat oven to 375 degrees and roast 4 beets in 2 teaspoons of extra virgin olive oil and a pinch of sea salt: remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
   Place the cut beets on a parchment-paper lined baking sheet and toss with the olive oil and salt. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Use only one beet for the hummus and the others as a side for your next meal.
2. Once your beet is cooled, place it in your food processor. Blend until only small bits remain.
3. Add remaining ingredients except for olive oil and blend until smooth.
4. Drizzle in olive oil as the hummus is mixing.
5. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.
6. Will keep in the fridge for up to a week.