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Can Dinner Be Bold, Bright, and Still Comforting?
If you’d told me a few years ago that one of my go-to pasta dishes would be hot pink, I probably would have raised an eyebrow. But here we are, and I can’t get enough of this Beetroot Hummus Pasta. It’s creamy, vibrant, and shockingly simple to make. I first whipped it up when I had leftover roasted beetroot and a craving for pasta, and now it’s in regular rotation at my house.
This dish has become a kind of secret weapon. It looks like something you’d order at a trendy café, but it comes together with pantry staples and a single roast beet. It’s earthy, lemony, nutty from the tahini, and it always gets compliments. Plus, it’s one of those meals that makes you feel good before, during, and after eating it.
What Makes Beetroot Hummus Pasta So Special?
The beauty of this dish lies in how unexpected it is. You take humble ingredients, chickpeas, garlic, lemon, a spoonful of tahini, and turn them into something that tastes both familiar and completely new. Roasting the beetroot brings out a deep sweetness that balances beautifully with the brightness of the lemon and the warmth of cumin and coriander.
Blending it all together creates a hummus that’s creamy and luxurious, yet still light enough to coat pasta without weighing it down. It’s a clever way to sneak in extra veg and plant-based protein while still indulging your carb cravings. I especially love serving it with fusilli or penne pasta, as both have plenty of nooks and crannies to catch the sauce.
How Do I Pull It All Together?
It’s as easy as roasting, blending, and boiling. While the beet is in the oven (or you can skip this part if you’re using a ready-cooked one), I prep the other ingredients. Once the beet is soft and sweet, everything goes into a blender. My not-so-secret trick? Ice cubes. They whip air into the hummus and make it extra smooth and fluffy.
As the pasta boils, I taste and tweak the hummus, maybe a little extra lemon if I want it tangier, or more cumin if I’m feeling cozy. Then I simply stir it all together. Don’t skip the pasta water, just a splash helps the sauce cling to the noodles like magic.
Dress It Up
This is the fun part. I like to finish the dish with a generous crumble of feta and a scattering of chopped parsley. The saltiness of the cheese cuts through the sweetness of the beetroot, and the herbs add a fresh contrast. You can also top it with toasted seeds, a drizzle of yogurt, or even a few chili flakes if you’re craving heat.
And don’t feel limited to pasta. I’ve used this beetroot hummus on wraps, with roasted veggies, or thinned slightly as a salad dressing. It’s versatile, gorgeous, and always a conversation starter.
How to store leftovers or prep ahead?
One of the best parts about this recipe is how well it keeps. The beetroot hummus can be made several days in advance and stored in an airtight container in the fridge, it actually tastes even better the next day as the flavors meld. If you’re planning for the week ahead, toss the pasta with the hummus and keep it chilled. It makes a great cold lunch straight from the fridge, or you can gently reheat it with a splash of water. I often prep a big batch on Sunday, then enjoy it warm one day, cold the next. It’s a vibrant, make-ahead meal that truly works on your schedule.
Beetroot Hummus Pasta
Equipment
- Saucpan
Ingredients
- 1 Large Red beetroot scrubbed and dried or 1 ready-cooked beetroot
- 250 Grams Canned chickpeas drained
- 3 Tablespoons Tahini paste
- 1 Small Garlic clove chopped
- ½ Tablespoon Fresh lemon juice
- ½ Teaspoon Ground cumin
- ½ Teaspoon Ground coriander
- ½ Teaspoon Sumac optional
- ¼ Teaspoon Kosher salt or to taste
- 2 Ice cubes
- 1 Tablespoons Extra virgin olive oil for drizzling
- 30 Grams Crumbled feta optional, for topping
- 1 Small Handful Fresh parsley chopped (optional, for topping)
- 500 Grams Pasta of your choice fusilli or penne work well
Instructions
- Preheat your oven to 400°F (200°C). Drizzle the beetroot with olive oil, wrap it in foil, and place it on a baking sheet. Roast for about 45 minutes, or until it’s tender when pierced with a knife. Let it cool, then peel off the skin and chop into chunks. If you’re using ready-cooked beetroot, you can skip straight to chopping.
- Add the chopped beetroot, chickpeas, tahini, garlic, lemon juice, cumin, coriander, sumac (if using), and salt to a food processor. Pulse a few times to start combining.
- With the motor running, add the ice cubes one at a time. Blend until the hummus is creamy but still has a bit of texture. If it’s too thick, add a splash of water or a little more lemon juice. Taste and adjust seasoning as needed.
- Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve a small cup of the pasta water, then drain the pasta.
- Return the drained pasta to the pot or a mixing bowl. Spoon in a generous amount of beetroot hummus and toss until everything is coated evenly. Add a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
- Transfer to plates or a serving dish. Drizzle with a little olive oil and sprinkle with crumbled feta and chopped parsley. Serve warm or at room temperature.
Notes
- No time to roast? Use pre-cooked vacuum-packed beetroot to save time.
- Avoid beet stains: Wear gloves while peeling roasted beets.
- Make it creamy: Ice cubes create a fluffy, whipped texture in hummus, don’t skip this step.
- Add brightness: A pinch of lemon zest or a splash of extra lemon juice really lifts the flavor.
- Store leftovers: Extra hummus keeps well in the fridge for up to 5 days in an airtight container.
- Make it a meal prep hero: This pasta is great cold too, perfect for packed lunches.
Nutrition
Where To Go From Here?
If this Beetroot Hummus Pasta has you craving more easy, flavor-packed pasta dishes, you’re in the right place. Try our One-Pan Chorizo Pasta for something bold and smoky, or spice things up with our fiery Spicy Pasta Sauce. Craving something classic with a twist? Our Pesto Pasta is fresh and vibrant, while our Pumpkin Pasta is rich, creamy, and perfect for cozy nights in. You’ll find all these recipes and more on our website. And don’t forget to follow us on Instagram, Pinterest, and TikTok for behind-the-scenes peeks, quick tips, and new recipe inspiration every week!