Loaded Pink Hummus

There are few things in life that beat a good hummus. But one sure way to improve anything is to make it pink. This is science, so don’t even try to argue. In all seriousness, I decided to make this loaded pink hummus for a an Instagram challenge that intends to fill the gram with pink in honor of breast cancer awareness month. I love a good challenge, but I love a good cause even more.

If you have a food processor or a high powered blender, this dish is delightfully easy to throw together. It’s also sure to be a crowd pleaser. Because as I mentioned earlier, hummus is a top tier food (plus, people love a gimmick).

Now since I’m obsessed with vegetables and good presentation, I loaded this baby up. It’s got a medley of chopped tomatoes, cucumbers, and red onions. I also added crumbled feta and sliced radishes, because duh. And since it’s got so much going on, I kept dipping vehicles minimal with some homemade baco bread. If you want to do the same, go for it. Otherwise, fresh pita is always a good choice. Or sliced veggies if you’re tryina keep things a little healthier!

Oh, and for all you beet haters out there, fear not. A little beet goes a long way here in terms of color, and you can’t really taste it.

Loaded Pink Hummus

Loaded Pink Hummus


  • 1 small cooked beet
  • 1 can chickpeas, drained and rinsed
  • 6 tbsp olive oil (plus more for drizzling)
  • 4 tbsp tahini (plus more for drizzling)
  • 2 lemons
  • 4 cloves of garlic
  • 1 tsp salt
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1-2 Persian cucumbers, chopped
  • 1 tomato, chopped
  • 1/2 red onion, chopped
  • 3 radishes, sliced
  • Feta, to taste


  1. Peel and quarter your beet. Then add one quartered beet chunk, along with the chickpeas, olive oil, tahini, garlic, salt, cumin, paprika, and the juice of 1.5 lemons to a food processor or blender.
  2. Pulse until the ingredients are smoothly combined, adding more olive oil if the mixture is too dry.
  3. If you’re happy with the shade of pink, stop here. If you’d like a darker shade, add another beet chunk and pulse it once more. Keep going until you’re happy with the color.
  4. Combine the cucumbers, tomatoes, and red onions in a small bowl.
  5. Spoon the hummus onto a plate or bowl. Drizzle a bit more olive oil and tahini on top, then add some of the veggie mixture. Finally, arrange the radish slices on top, and finish it off with some feta crumbles and a final squeeze of lemon.
  6. Serve with fresh pita, pita chips, or sliced veggies!

And that’s it! This recipe is simple, yet striking. So, perfect for your next pot luck. Or just a real extra snack experience. If you do end up making this, make sure to leave me a comment or tag me on Instagram! I love seeing your work.