My two daughters adore everything pink and often request pink meals. Their faces lit up when I served this vibrant pink pasta — it’s fun, simple, and naturally colorful.
This bright pink pasta is made using beet hummus as its base. It’s packed with wholesome ingredients and contains no artificial dyes. Does it taste good? Absolutely. The hummus creates a creamy, savory sauce that kids—and adults—will love. When my eldest was a toddler, hummus pasta was a favorite quick meal. Back then I used store-bought hummus and it was a hit; using beet hummus adds the beautiful pink color while keeping that comforting flavor.
Pretty Pink Pasta
This vibrant pink pasta uses beet hummus as a creamy, nutritious base.
Main Course
Fusion
Ingredients
-
12
oz
bucatini pasta -
1
cup
beet hummus -
1
cup
grated parmesan cheese -
1/2
cup
pasta cooking water, or more to thin
Instructions
-
Cook the pasta until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the rest.
-
Return the hot pasta to the pot. Stir in the beet hummus and grated parmesan while the pasta is still warm. Add reserved pasta water a little at a time until you reach your desired sauce consistency.
Very pink beet hummus
This bright beet hummus is delicious and serves as a perfect base for pink or Barbie-themed foods.
Appetizer
Mediterranean
Ingredients
-
1
small (about 2.5 oz) oven-baked beet -
1
can
(15 oz) chickpeas
rinsed and drained -
2
tbsp
toasted sesame seeds or tahini -
2
tsp
minced garlic
or 2 small cloves - juice of 1/2–1 lemon
- salt, to taste
-
1/4
cup
olive oil
Instructions
-
To roast beets: preheat the oven to 400°F. Trim stems, wash, and pat beets dry. Wrap each beet tightly in parchment or foil, place on a baking sheet, and roast 50–60 minutes until fork-tender. Let cool, then peel. Roasted beets retain their juices and yield a brighter color than pre-cooked store-bought beets. You can freeze extras for later use.
-
In a food processor, combine the roasted beet, chickpeas, toasted sesame seeds or tahini, garlic, and lemon juice. Start with half a lemon for a milder tang, or use a whole lemon for more brightness. Stop occasionally to scrape down the bowl and season with salt to taste.
-
With the processor running, drizzle in the olive oil and blend until smooth. If you prefer a creamier texture, add a tablespoon or two of water while processing.
Recipe Notes
- Pre-cooked store beets can be used, but oven-roasted beets keep more juice and produce a brighter pink color.
- Add a couple of tablespoons of water while processing to achieve a silkier, creamier hummus consistency.