Excellent, beautiful recipe. Save yourself the time: Wrap the beets and onions (halved and drizzled in olive oil) in foil and bake at 350 for an hour or more until tender. When they're done, use drained and rinsed canned chickpeas (save the liquid to thin the recipe in case), throw it all together, and even though this will take a while, you won't be tied to the kitchen until blending time. Also, I prefer 1/3 cup tahini, but that's a matter of personal preference. For presentation, add some chopped parsley to the top - the greenery adds appeal.

This came out awesome! I put in a ton of garlic, 2 large beets, a 15 oz can of chick peas, cumin, lemon juice, and salt to taste. It was the coolest color (hot pink / magenta) and had a really yummy beet taste. Will definitly be making this again.

I still prefer regular hummus, but this one's an interesting change and a new way to use beets. I enjoyed the slight sweetness that the beets add. The colour is amazing (it would look great side by side with guacamole, or layered in a glass bowl with guacamole and regular hummus). With the garlic, tahini, lemon juice, cumin, and s&p, I just added to taste as I blended (start with a little and go up from there) to get the flavour I like. I might cut back the amounts by half next time, as this recipe makes A LOT if you're just making it for yourself! I wouldn't reccommend this to strict hummus traditionalists because of the sweetness and flavour difference the beets add, but for people who like to mix it up a little - give it a try!

Eh...basically this was hot pink bland hummus. I couldn't really add too much to it because I didn't want spices to conflict with the sweetness of the beets. This was an interesting experiment with beets, but not a keeper. FYI - to save time, I cooked the beets the day before and used one can of garbanzos. It needed extra cumin and lots of salt.

Not bad. Some people were turned off by the bright color. I thought it had a bit too much garlic. The second day the garlic was overpowering any other flavors.

This was so easy to make, and soo easy to eat! It was a beautiful reddish pink and looks great garnished with parsly!! Thanks!!!

Maybe it was scaling the recipe, but that shouldn't have an effect on the final taste. I found the beets too sweet for a hummus-y use. Or maybe it was the seasonings, traditional hummus flavors that didn't match well with the sweet beets, in my opinion. I'll play with the leftovers - there are certainly enough of them!

This hummus was on the sweet side due to the beet. I pressure cooked the beet and the soaked chickpeas together for 14 minutes, then blended with the other ingredients. This needs assertive spicing to offset the beet flavor and sweetness. This made alot of hummus even though I halved the chickpeas and beet quanities and nearly doubled the spices. This recipe is a very creative and fun way to serve hummus.

I love the pink color and the chance to use more beets in my cooking! I used canned chickpeas and beets. I only used half an onion, 1 clove of garlic, 1/3 cup tahini and 1/2 T of cumin, yet it was too potent for me. The spices overpower the beets too much, imho. I'm looking forward to trying it again with less spice.

Woa I just made this recipe and it had the coolest color ever! A bright magenta and I've never cooked anything like it. I have a favorite hummus recipe so I used some parsley and no cumin as i am not a fan. I used canned beans and they worked fine. (I didn't need to boil them) I halved basically the whole recipe but still used a whole can of beans and no juice from the beans or beets.

Just delicious, and the color looks almost supernatural. I only used a tablespoon of olive oil, and instead of onion I threw in a few jalepeno peppers. I also used canned chick peas instead of dried, plus added some of the can juice. A tasty and unique hummus!

This tasted okay, but looked too odd for me to get over the pink coloring. It also had a little too much liquid in it - it pooled on the top after sitting in the fridge for a day. Not my favorite hummus recipe, but it was worth a shot! Thanks for the recipe!

What a great way to use beets! My 3 yr old thought it was pretty neat being red and ate it up with some crackers. Not enough time? I used one can of these beans, 1 lb. of pickled beets, 1 Tbsp. of onion powder (but I'd use 2 tsp. next time as it was too spicy), juice from one lemon was about 1/4 cup, and the rest was the same...but without the tahini. Tahini probably would have been good, but I didn't have any. It was fast using my VitaMix.

A good recipe for low-fat vegetarian cooking. I cut down on the oil to 2 tsp. I reduced the tahini a great deal and used fresh ground sesame instead. My husband enjoys it a lot as part of his cholesterol-reducing lifestyle. Next time I make it, however, I will significantly cut the amount of cumin, as it overwhelms the flavour! It does make a lot, and I froze half and thawed it later succesfully. It's quite spectacular as a dip for carrot sticks, cut bell peppers and blanched cauliflower!

Although this loevely bright pink hummus is tasty, it is TIME consuming. If you have the time it is worth it, but dont fool yourself it will take a good hour and a half at least. I didnt need any of the reserve liquid, in-fact it was more moist than I am used to and I aded more tahini at the end. If you have a smaller sized food processor you might want to make it in batches or reduce the amount. We like our food spicy, so I tripled the cumin and garlic. Overall this was a great recipe and I will make it again. A good recipe to make on a Sunday afternoon, while I have other things to do around the house while the beets are boiling.

This was SO popular at work with some pita chips and vegetables to dip in it. The only problem was finding the tahini (look in health food stores). I used canned chickpeas/garbanzos instead of soaking fresh (bad me!) but it still tasted GREAT! I did go ahead and boil them again with the onions, though. Terrific recipe!

Great colour. Looks like rat poison and was the "killer food" on my recent party.

Once I had finished this recipe, I was very satisfied with the results, and so were my family members (none of whom are vegan or understand why I'm vegan). Only one caveat: the hummus, although wonderful to eat and not too hard to make, takes a long time to make. Be sure you have plenty of time before starting this recipe.