Funky Pinky Beetroot Hummus

Name: Funky Pinky Beetroot Hummus
Cuisine: Saudi Arabian
Ingredients: 300 g (10½ oz) OG Hummus; 300 g (10½ oz) pickled beetroot; ¼ tsp roasted ground cumin; Salt, to taste; Olive oil, to drizzle generously; Za’atar, to sprinkle; ½ tbsp toasted pine nuts or almonds; ½ tbsp toasted pine nuts or almonds; Feta cheese, to garnish (optional, but adds a distinctive lactic tang); 3-4 mint or dill leaves, finely chopped (optional); 3-4 mint or dill leaves, finely chopped (optional)

Preparation info

Serves
4
generously

Difficulty
Easy

Appears in

The Red Sea Cookbook

By Madeeha Qureshi

Published 2026

About

I was making this beautiful dip a long time before it shot to fame on social media and I have a secret to share here... I use pickled beets (the freshly pickled, vacuum-packed ones sitting in the chilled aisles of supermarkets) to whizz up this gorgeousness!

Ingredients

300 g (10½ oz) OG Hummus
300 g (10½

Asia
Saudi Arabia
Preserve
Side dish
Gluten-free
Vegetarian

Method

Follow the first four steps of the OG hummus recipe.

Add the still-warm chickpeas to the food processor along with the pickled beetroots and ground cumin and blend it for 30 seconds to 1 minute until it reaches a coarse consistency.

Now start pulse grinding for a minute by adding 1 ice cube, then add the tahini and garlic cloves, grind continuously for 4-5 minutes and keep on ad