Mama Living Abroad

Pink Hummus

A healthy, homemade recipe with the delicious flavor and color of beets. *Warning* This dish will steal the spotlight at your next gathering!

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Pink Hummus

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  • 2 small beets or 1 medium
  • 2 cups cooked (or from a can) chickpeas+ a little more for garnish
  • 1/2 cup (120 grams) tahini paste (raw tahini)
  • 1/2-1 cup (120-240 ml) water
  • 1 tablespoon (15 ml) lemon juice
  • lemon zest from half a lemon
  • 1 teaspoon cumin
  • 1 garlic cloves crushed
  • 1/2 teaspoon salt

*Optional* for garnish

  • a handful of chickpeas (reserved from the hummus ingredients)
  • a handful of parsley, finely chopped
  • 1 tablespoon (15 ml) olive oil


  • Wrap beets in foil and bake for 60-70 minutes or until tender.Set aside to cool. Peel. Another option is to cook peeled beets in a pot of water until completely soft.
  • Place chickpeas, tahini, 1 cup water, lemon juice, lemon zest, cumin, garlic, and salt into a high-power blender or food processor, and process until smooth and creamy. Scrape the sides and bottom of the bowl; then process for 30 seconds more.
  • Add cooked beets and process until smooth.
  • Taste and adjust seasoning, if needed. If the consistency is too thick, run the processor and slowly add more warm water. Blend until you reach the desired consistency.
  • Transfer hummus into a bowl, then sprinkle with fresh parsley, chickpeas, and drizzle with olive oil.
  • Keep refrigerated for up to 5 days.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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