Planning a cozy Galentine’s hangout? This Pink Hummus Snack Board brings color, crunch, and a little sparkle to the table. It’s easy to prep, ultra-cute, and naturally vibrant thanks to beets.
No fancy skills required—just a blender and a few fresh add-ins. Make one big board or a couple of small platters, and let everyone graze and chat.
What Makes This Recipe So Good
- Playful color, natural ingredients: The rosy hue comes from roasted or pre-cooked beets—no food dye needed.
- Perfect for sharing: Boards are simple to scale up or down and suit a mix of tastes and dietary needs.
- Balanced flavors: Creamy, lemony hummus pairs with crisp veggies, salty cheeses, and sweet fruit.
- Make-ahead friendly: Prep the hummus and some toppings in advance to keep hosting stress-free.
- Budget-flexible: Use whatever you have on hand—this board is forgiving and customizable.
Ingredients
- For the Pink Hummus:
- 1 small cooked beet (about 3–4 ounces), roasted or vacuum-packed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2–3 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2–4 tablespoons cold water, as needed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground cumin (optional)
- For Toppings and Garnish:
- For the Snack Board:
- Fresh veggies: cucumber rounds, snap peas, radishes, carrot sticks, bell pepper strips, cherry tomatoes
- Fruits: strawberries, raspberries, apple slices, grapes
- Crunchy elements: pita chips, warmed pita wedges, seeded crackers, breadsticks
- Salty bites: marinated olives, cornichons, roasted nuts
- Sweet extras: small chocolates, chocolate-dipped pretzels, honey for drizzling
Instructions
- Cook or prep the beet: If using a raw beet, wrap it in foil and roast at 400°F until fork-tender, about 45–60 minutes. Cool, peel, and chop.For a quick option, use pre-cooked vacuum-packed beets.
- Blend the hummus base: In a food processor, add chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using). Pulse to combine.
- Add beet and oil: Add the chopped beet and olive oil. Blend until smooth, scraping down the bowl as needed.
- Adjust texture: With the processor running, drizzle in cold water 1 tablespoon at a time until creamy and fluffy.Taste and adjust lemon and salt.
- Chill to set color: Transfer to a bowl, cover, and refrigerate for at least 30 minutes. The color deepens as it chills.
- Prep the board components: Wash and slice veggies and fruits. Warm pita or toast bread if you like.Set out nuts, olives, and any sweets.
- Assemble the board: Spread a generous swoop of pink hummus in a shallow bowl. Drizzle with olive oil and sprinkle with sesame seeds, herbs, and pepper. Place the bowl on a platter and arrange veggies, fruits, and crunchy items around it.
- Add finishing touches: Scatter pomegranate arils, tuck in feta or goat cheese, and add a honey pot or chocolate pieces for a festive vibe.
- Serve: Set out small plates and napkins.Refill the board as guests nibble.
Keeping It Fresh
Store leftover pink hummus in an airtight container in the fridge for up to 5 days. Press a piece of parchment or plastic wrap onto the surface to prevent a skin from forming.
Cut veggies and fruit the day you serve for the best crunch. If prepping ahead, keep them dry and store each type separately.
Wrap apple slices in a damp paper towel with a squeeze of lemon to prevent browning.
Pita chips and crackers should stay in their bags or airtight containers until it’s time to assemble, so they stay crisp.
Benefits of This Recipe
- Nutrient-dense: Chickpeas bring fiber and plant-based protein, while beets add antioxidants and a touch of earthiness.
- Flexible for diets: The hummus is naturally vegan and gluten-free (check labels); the board can be adapted for most needs.
- Low effort, big impact: It looks fancy without complicated techniques or a long ingredient list.
- Social and snack-friendly: Perfect for mingling, casual gatherings, or a movie night with friends.
Common Mistakes to Avoid
- Using hot beets: Blending warm beets can loosen the hummus too much. Cool them first for a silky texture.
- Skipping the water trick: Cold water helps emulsify and lighten the hummus. Add it slowly for the best consistency.
- Under-seasoning: Beets can mute flavors.Taste and add more lemon, salt, or garlic as needed.
- Overloading the board: Leave a little breathing room so people can reach everything without knocking items over.
- One-note textures: Mix crisp veggies, juicy fruit, and crunchy crackers to keep every bite interesting.
Variations You Can Try
- Spicy pink hummus: Add harissa or a pinch of cayenne for gentle heat.
- Extra-creamy version: Peel chickpeas by pinching off skins, or add a spoonful of Greek yogurt for lush texture.
- Citrus twist: Swap lemon for blood orange or add orange zest for a floral note.
- Herb-forward: Blend in dill or mint for a fresh, springy flavor.
- Dairy-free “feta” feel: Top with marinated tofu crumbles tossed with lemon, olive oil, and oregano.
- Mini cups: Portion hummus into small ramekins and build individual snack trays for easy mingling.
FAQ
Can I use canned beets?
Yes, canned beets work in a pinch. Drain them well and pat dry to avoid watering down the hummus. Pre-cooked vacuum-packed beets usually have a cleaner flavor if you can find them.
How do I make it without tahini?
Replace tahini with 2 tablespoons olive oil and 2 tablespoons unsweetened almond or cashew butter, or use sunflower seed butter for a nut-free option.
Adjust lemon and salt to taste.
What if I don’t have a food processor?
A high-speed blender works, but you may need to stop and scrape often and add a bit more water. For a rustic version, mash with a potato masher and stir vigorously—it won’t be as smooth, but it will still taste great.
How can I make it more protein-packed?
Serve with roasted chickpeas, grilled chicken skewers, or baked falafel on the board. You can also blend an extra half cup of chickpeas into the hummus and season to taste.
Does the beet flavor overpower the hummus?
No, the beet adds subtle earthiness and sweetness.
The lemon, garlic, and tahini keep the balance savory and bright. If you’re beet-shy, start with half a beet and add more until you like the color and taste.
Can I make it ahead?
Absolutely. Make the hummus up to 2 days ahead and refrigerate.
Chop sturdy veggies the day before, but slice apples and strawberries right before serving for the best texture.
What board should I use?
Any large platter, cutting board, or baking sheet works. Line it with parchment if using a porous wood board to prevent stains from the beet hummus.
Final Thoughts
This Galentines pink hummus snack board brings a lot of joy for not much effort. It’s pretty, tasty, and endlessly adaptable, whether your crew loves veggies, sweets, or a bit of both.
Make the hummus, gather your favorite nibbles, and arrange everything with color and texture in mind.
Most of all, keep it relaxed. Good snacks and good company are what make the night special. The rosy hummus is just the cherry on top.
Galentines Pink Hummus Snack Board - A Bright, Shareable Spread
Ingredients
- For the Pink Hummus: 1 small cooked beet (about 3–4 ounces), roasted or vacuum-packed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2–3 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2–4 tablespoons cold water, as needed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground cumin (optional)
- For Toppings and Garnish: Olive oil for drizzling
- Crushed pink peppercorns or black pepper
- Toasted sesame seeds or dukkah
- Fresh herbs like parsley, dill, or mint
- Feta crumbles or goat cheese (optional)
- Pomegranate arils for sparkle (optional)
- For the Snack Board: Fresh veggies: cucumber rounds, snap peas, radishes, carrot sticks, bell pepper strips, cherry tomatoes
- Fruits: strawberries, raspberries, apple slices, grapes
- Crunchy elements: pita chips, warmed pita wedges, seeded crackers, breadsticks
- Salty bites: marinated olives, cornichons, roasted nuts
- Sweet extras: small chocolates, chocolate-dipped pretzels, honey for drizzling
Instructions
- Cook or prep the beet: If using a raw beet, wrap it in foil and roast at 400°F until fork-tender, about 45–60 minutes. Cool, peel, and chop. For a quick option, use pre-cooked vacuum-packed beets.
- Blend the hummus base: In a food processor, add chickpeas, tahini, lemon juice, garlic, salt, and cumin (if using). Pulse to combine.
- Add beet and oil: Add the chopped beet and olive oil. Blend until smooth, scraping down the bowl as needed.
- Adjust texture: With the processor running, drizzle in cold water 1 tablespoon at a time until creamy and fluffy. Taste and adjust lemon and salt.
- Chill to set color: Transfer to a bowl, cover, and refrigerate for at least 30 minutes. The color deepens as it chills.
- Prep the board components: Wash and slice veggies and fruits. Warm pita or toast bread if you like. Set out nuts, olives, and any sweets.
- Assemble the board: Spread a generous swoop of pink hummus in a shallow bowl. Drizzle with olive oil and sprinkle with sesame seeds, herbs, and pepper. Place the bowl on a platter and arrange veggies, fruits, and crunchy items around it.
- Add finishing touches: Scatter pomegranate arils, tuck in feta or goat cheese, and add a honey pot or chocolate pieces for a festive vibe.
- Serve: Set out small plates and napkins. Refill the board as guests nibble.
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Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.
