This hot pink hummus is unBEETable—and definitely worth rooting for! It’s easily crafted by blending canned chickpeas with roasted beets, extra virgin olive oil, tangy lemon, zesty garlic and velvety tahini (aka sesame paste) in a food processor.

The addition of beets transforms traditional beige hummus into a vibrant magenta rendering, while bringing a subtly sweet flavor and an array of nutritional benefits.  Dip away with your favorite veggies or spread it lavishly on freshly baked pita bread.