TCM Classic — Pair this pretty plant-based dip with a plate of ultra-modern crudite. We originally ran this beet hummus recipe in 2018, but loved it so much we decided to bring it back.  It’s a knockout snack situation that’s quick to make and fun to share…

If anything could give Millenial pink a comeback moment, it’s this gorgeous beet hummus. The hue had a major moment last year, and we can’t help but love how it looks next to a stack of seed crackers or a mosaic of farmers market veggies.

The recipe comes from Platters and Boards, a beautifully shot book all about how to craft the perfect spread for special occasions — whether that’s a birthday gathering or Bachelorette viewing. If you’re a fan of creative appetizers and artful crudite, this cookbook is a must-buy.

Beyond its cute hue, this nutrient-dense dip is packed with protein and fiber from the chickpeas, and thanks to the beet it’s also high in immune-boosting vitamin C, fiber, and essential minerals like potassium. Get the simple recipe and whip up a batch of beet hummus to keep on hand for easy-access healthy snacking and last-minute entertaining

Pink Hummus
Makes 1 1/4 cups


one 15-oz can chickpeas, drained
1/4 cup pickled beet juice
2 Tbsp olive oil + more for garnish
1/4 cup tahini
1 garlic clove
1/2 tsp fine sea salt + more as needed
freshly ground black pepper
chopped fresh parsley, for garnish


In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic and salt, and process until completely smooth, 2 to 3 minutes. Season with pepper and more salt. Transfer to a shallow serving bowl, drizzle with olive oil and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days.

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018.

Looking for the perfect pairing? Give this recipe for homemade crackers a go. 

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