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The color pink hit its peak in 2017. And I’m convinced it’s here to stay. It has made its way to our clothing, kitchens, and even our food. Trendy – yes.
But there’s no denying the instant surge of calm, youthful happiness I feel whenever a pink cupcake, salad, or this hummus is set in front of me.
If you’re beet adverse – do not fear. I used a small amount of beets in this creamy hummus recipe only for the color. The vibrant magenta is speaks to why we eat with our eyes first!
When I think about the proper dip, contrasting texture is very important. That’s where the toasty, seedy, crunchy topping comes in. Reminiscent of a savory granola, but made quickly on the stovetop, just enough to produce a golden brown flavor and bring out the nuttiness of the seeds. The dried tart cherries are a tangy, sweet component that really compliments the rest of the savory ingredients – similar to how we often use them in salads. With every bite of the hummus, there’s creamy and crunchy textures!
Besides its special pink color, this vegan hummus recipe has an incredibly smooth texture from my go-to technique: peeling half of the chickpea skins and adding a little cold water while blending. This, in addition to the tahini and olive oil send it into ultra creamy territory. Both those ingredients add rich flavor as well.
You can serve this hummus with crackers or vegetables, roasted summer squash, pita bread, or as a spread for a lunch wrap.
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
What an awesome recipe!!! I love the seedy crunch!
This looks delicious! Ithaca cold-crafted hummus makes an amazing lemon-beet hummus. Super smooth and tasty! I find it at the Lunds downtown Minneapolis and have to be careful not to eat half the container in one sitting.
Oh awesome! Thanks for sharing, Ithaca is a new to me company. Will have to check them out.
So beautiful! And I love the sound of this savory granola crunch you’ve got on top. Yes please! xo
I am obsessed with this color! Such a gorgeous + unique hummus. Since I make a batch almost bi-weekly, I’m always looking for variations. Can’t wait to try this! <3