Curried Beet Hummus is a luscious, vibrant pink dip perfect for springtime entertaining. Add this tasty hummus to your next crudite platter for a bright pop of color!
I am so ready for the bright colors of springtime - flowers, vegetables, clothes - I want everything to be bold and vibrant! Enter this Curried Beet Hummus. This pretty pink dip is exactly the vibes I want this season. Bold colors, vibrant flavors, and show-stopping presentation.
Curried Beet Hummus is deeply savory thanks to the curry powder, garlic, and tahini, but also has a hint of sweetness from the earthy red beets and touch of honey. The flavors in this dip really develop and round out with time, so make it a day in advance if you can. The first time I tested this recipe, I was truly surprised at how the flavors changed from day one to day two. This step makes this hummus all the better for entertaining - you can make it in advance, leaving you less to do on the day of!
This Curried Beet Hummus would be beautiful served with pita bread, chips, or crackers, but I couldn’t resist putting together a rainbow of vegetables to make a crudite platter for friends. This dip is impressive for sharing and entertaining, but equally at home prepped in the fridge for weekday snacking. Either way, make this Curried Beet Hummus soon!
Curried Beet Hummus is a luscious, vibrant pink dip perfect for springtime entertaining. Add this tasty hummus to your next crudite platter for a bright pop of color!
1 14-ounce can chickpeas, drained and rinsed
3-4 small cooked beets
1-2 cloves garlic
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 heaping Tbsp. tahini
2 tsp. honey (or maple syrup)
1 1/2 tsp. yellow curry powder
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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