Barbie Beet Hummus

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Hello, Hot Pink Barbie Hummus! This dish is too girly for words, and despite the super fluorescent color, is an all natural,  gluten-free, low-fat, tasty snack!

I was originally inspired by this post on Smitten Kitchen because of the beautiful purple color the photos promised. But when I went to make the recipe, I realized my beets were much smaller than the ones she used, and I just did not have enough volume to make a sufficent dip.

Undeterred, my friend Jen and I decided to experiment and add a few other ingredients to make our beety dreams come true. The end result was a lovely hummus in a super fun color!  One of our FB friends coined the term “Barbie Hummus” and I had to keep it for this recipe.

Barbie Beet Hummus
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8
Beet hummus is hot pink!
  • 4 small beets
  • 2 TB Tahini
  • 5 TB Lemon juice
  • Zest of 1 lemon
  • 1 TB cumin
  • 2 cloves of garlic
  • 8-10 mint leaves
  • 1 can of chickpeas/garbanzo beans
  • 1 pinch of salt (Pink himalayan salt is great!)
  1. Turn oven to 425 and roast the beets for 25 min
  2. Peel garlic, juice & zest lemon
  3. When done, let cool, peel and place in food processor to process until a paste forms (This can be done 1-3 days ahead and kept in the fridge)
  4. Add Tahini, lemon juice & zest, garlic, mint leaves, chickpeas, and salt to processor
  5. Process everything until a smooth, bright, pink paste is formed. Taste it add more salt/lemon to taste. If you accidently over-lemon it, add another clove of garlic to balance out the tartness.
Based off of Beet Hummus by Smitten Kitchen


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