Holy Hot Pink!!

This one was so much fun to make and so easy that it's almost a sin that it looks so delicious! 

But for all you ladies out there that want to make something that is eye catching for a party,  for a snack or just because winter has been way too long.  Then this recipe is one that I promise will be the show stopper for any day!  

Extra Bonus: Your daughters will absolutely LOVE this one just because it's hot pink.  Trust me on this... 


What you need to know about this here hummus: 

Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
& Perfect with pita or veggies or as a spread.

Once you have a roasted beet it’s a matter of throwing everything into a food processor or blender and whisking away. It also keeps for about a week in the fridge, making it the perfect weekday lunch solution or take-along snack.

Prep time: 10 mins

Total time: 10 mins

Vegan, Gluten-Free



  • 1 small roasted beet
  • 1 15-oz. can (1 3/4 cup) cooked chickpeas, mostly drained
  • zest of 1 large lemon
  • juice of 1/2 a large lemon
  • healthy pinch salt and black pepper
  • 2 large cloves garlic, minced (optional; if you don't want to eat it you don't have to add it)
  • 1/4 cup extra-virgin olive oil


  1. Preheat oven to 375 F remove the stem and most of the root from your beets and scrub and wash them underwater until clean.
  2. Wrap beets in foil, drizzle with a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
  3. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
  4. Add remaining ingredients except for olive oil and blend until smooth.
  5. Drizzle in olive oil as the hummus is mixing.
  6. 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.
  7. Will keep in the fridge for up to a week.

*for some that don't have an hour to roast you can always get some beets out of a can as well. But I promise that roasting them will be your fav!*


Nutrition Information:

Serving size: 1/6 batch Calories: 165 Fat: 12g Carbohydrates: 12g Sugar: 1.2g Fiber: 2.6g Protein: 3.4g