Pink Power Miso Beet Hummus

A creamy, vibrant dip made with roasted beets and light-colored miso — full of rich umami and natural sweetness.
It’s as eye-catching as it is delicious, perfect for dipping veggie sticks, scooping with pita, or adding to grain bowls. A colorful crowd-pleaser with a probiotic boost!

Ingredients (5–6 servings)

  • 1 1/2 cups cooked chickpeas (about one 14 oz pack, drained)

  • 2 tablespoons tahini

  • 1 tablespoon Omiso®︎ Amakuchi Yellow miso (add a little more to adjust saltiness to your taste)

  • 4 tablespoons lemon juice

  • 3 tablespoons plain yogurt

  • 1 clove garlic

  • 8oz roasted beets

  • 3 tablespoons olive oil, plus more as needed

  • Chickpea cooking liquid (or liquid from the pack), as needed

Instructions

  1. Drizzle a little olive oil (not included in the measured amount) over the beets, wrap them in aluminum foil, and roast in a preheated oven at 350°F for about 40 minutes, until tender. Peel and roughly chop once cooled.

  2. Place the garlic clove in a food processor and pulse until finely chopped. Add the chickpeas, tahini, miso, lemon juice, yogurt, and 3 tablespoons of olive oil. Process until smooth, adding chickpea liquid as needed to adjust the consistency. Taste and adjust saltiness by blending in a bit more miso if desired.

  3. Add the roasted beets and blend again until the mixture turns a vibrant pink.

  4. Transfer to a serving bowl, drizzle with additional olive oil if desired, and garnish with herbs or spices like paprika or dill.

Enjoy this colorful and flavorful miso beet hummus with vegetable sticks or pita bread!

Ai Fujimoto