Get a good look at this millennial pink hummus recipe from Joey Skladany. Yes, you read that right — the hummus is pink.
It gets its light pink hue thanks to blitzing roasted beets. Even though this recipe only calls for one beet, that’s all you’ll need to get this hummus on the rainbow spectrum.
What you’ll need for pink hummus and pita chips
- Prep time: 15 minutes
- Cook time: 30 minutes
- Serves: 8 to 10 people
For the hummus
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 teaspoon baking soda
- 2 large garlic cloves
- 1 bay leaf
- 1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)
- 1 small red beet, roasted, peeled, and diced
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup tahini
- 3/4 teaspoon ground cumin
- 2 tablespoons olive oil, plus more for serving
- Chopped fresh flat-leaf parsley, for garnish
For the pita chips
- 8 pitas (separated and cut into 8 wedges)
- 1/4 cup olive oil
- Kosher salt to taste
For the toasted chickpeas
- 1 (15-ounce) can chickpeas, drained, rinsed, and dried
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon sumac
What utensils you’ll need
- two baking sheets
- a blender or food processor
A DIY hummus is actually much easier to make than most people think. All you really need is a food processor or a blender, which does all the heavy lifting.
Drizzle the finished product with more tahini, olive oil, and a smattering of crunchy, toasted chickpeas. Mop the hummus up with homemade pita chips. (Or, if you’re short on time, your favorite crackers will certainly do.)
Joey’s pink take on hummus is a three-step process:
- Toast one can of chickpeas in the oven, giving the hummus a charred finish.
- Boil the contents of a second can, allowing the skins to break down.
- Mash those unsuspecting suckers in the blender, reserving the toasted chickpeas for garnish, along with a glug of olive oil, tahini, garlic, lemon juice, and roasted beets, which you blitz until smooth and creamy.
Pro tip: Overcook and use baking soda
If you’ve made hummus before and it has emerged much too chunky, Joey’s got the perfect remedy. “Be sure to overcook your chickpeas so that they are easier to blend until smooth,” he says. “Adding a bit of baking soda will also raise the pH of the boiled water and help the chickpeas break down.”
How to make pink hummus and pita chips
- First, make the pita chips. Preheat oven to 375ºF (191ºC). In a large bowl, toss the pita wedges with olive oil and season with salt. Divide the pita wedges evenly between two baking sheets in a single layer. Bake in the oven until crisp, 10 to 12 minutes, rotating the trays halfway through. Remove from the oven and let cool. Raise the oven temperature to 400ºF (204ºC).
- Make the toasted chickpeas. In a large bowl, combine chickpeas, olive oil, and salt and toss to coat evenly. Add to a baking sheet in a single layer. Roast in the oven for 35 to 40 minutes, stirring occasionally, until crispy on the outside. Remove from the oven and toss to coat with the cumin, coriander, and sumac. Set aside.
- Meanwhile, make the hummus. In a medium sauce pot, add chickpeas, baking soda, a garlic clove, and a bay leaf. Cover the chickpeas with water and bring to a boil over high heat. Reduce the heat to medium and continue to boil for 15 to 20 minutes until the chickpeas begin to break down and the skins loosen. Drain the chickpeas, discard the garlic and bay leaf. Set aside.
- Whiz it up. In the carafe of a blender, combine the lemon juice, remaining garlic clove, roasted beet, and a generous pinch of salt and pepper. Process until the garlic and beet are finely chopped. Add the tahini and cumin to the blender, and process to combine. Add the drained chickpeas and blend until smooth. If the mixture becomes too thick, add a few tablespoons of water. With the blender running on low, drizzle in the olive oil. Taste and adjust the seasoning.
- Prep. Remove from the blender, transfer to a serving bowl, and chill until ready to serve. Garnish with toasted chickpeas, a drizzle of olive oil, and chopped parsley. Serve with the pita chips.
Have leftover hummus? Place it in an airtight container and keep it in your refrigerator for up to a week.