Pink Hummus
This vibrant pink hummus is a delicious and healthy twist on a classic! Made with chickpeas, beetroot, and tahini, it's a fun and colorful snack or appetizer that's perfect for dipping.
Equipment
- 1 Food processor
Ingredients
- 2 cups chickpeas canned or boiled
- 100 g beetroot roasted or boiled
- 2 lemons juiced
- 2 tbsp tahini
- 1/2 tsp cumin powder
- 2 cloves garlic
- 1/4 tsp salt
- 1/4 cup water cold
Instructions
- If you're using canned chickpeas, drain and rinse the chickpeas under cold water and set aside.2 cups chickpeas
- If you're using pre-cooked beetroot, chop into small cubes and set aside.100 g beetroot
- To the food processor, combine the chickpeas, beetroot. Add lemon juice, cumin, garlic, salt, and tahini.2 lemons, 2 tbsp tahini, 1/2 tsp cumin, 2 cloves garlic, 1/4 tsp salt
- Blend the mixture together until well combined.
- With the food processor running, slowly drizzle in the cold water until the hummus reaches your desired consistency. You might not need to use all of the water.1/4 cup water
- If you prefer a more creamier and smoother consistency, scrape down the sides of the food processor bowl and blend for a few more seconds.
- Taste the hummus and adjust the seasonings if needed. You can add more lemon juice, garlic, or salt to taste.
- Transfer the hummus to a serving bowl and enjoy!
Notes
Tips:
- If you’re using dried chickpeas, you’ll need to soak them overnight in cold water. Then, drain the soaking water and cook the chickpeas in fresh water until they are tender. This usually takes about 1-2 hours, depending on the chickpeas.
- If you’re using fresh beetroot, you can either roast it in the oven until tender or boil it until soft. Once cooked, peel and chop the beetroot into small cubes. Takes about 45-60 minutes.
Nutrition
Serving: 30 gCalories: 35 kcalCarbohydrates: 4 gProtein: 2 gFat: 1.5 gFiber: 1 g
Tried this recipe?Let us know how it was!
