
Pink Hummus
May 20, 2024 by Kimberly
Get ready to wow your taste buds with this vibrant pink beetroot hummus! It’s creamy, delicious, and packed with nutrients – a perfect, colorful twist on a classic.
10 MINUTES
EINFACH
VEGAN
ARABISCH
150 PER PORTION
NUSSIGES
CREMIGES
ALLTAG
DIPS & SPREADS
GANZJÄHRIG
ÜBER DIESES REZEPT
If you’re looking to add a pop of color and a burst of flavor to your snack game, pink beetroot hummus is your go-to recipe! This delightful dip combines the earthy sweetness of beetroots with the creamy goodness of traditional hummus. Not only is it visually stunning, but it’s also packed with nutrients, making it a healthy choice for any occasion. Perfect for impressing guests or just treating yourself!
How to serve
Pink beetroot hummus is incredibly versatile and can be served in numerous ways. Spread it on toast for a vibrant breakfast, pair it with fresh veggies for a healthy snack, or use it as a flavorful addition to your sandwich or wrap. It’s also a hit at parties when served with pita chips or crackers. The possibilities are endless, and each bite is as delightful as the last!
How to store
To keep your pink beetroot hummus fresh, store it in an airtight container in the refrigerator. It will stay delicious for up to a week. Just give it a good stir before serving, and you’re ready to enjoy!

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Pink Hummus
- Dauer: 10 min
- Portionen: 6
- Diet: Vegan
Description
Empfohlenes Equipment
- scharfes Messer
- Schneidebrett
- sieve
- Küchenmaschine
Zutaten
- 265 g chickpeas (drained)
- 2 Knoblauchzehen
- juice of 1/2 lemon
- 60 g tahini
- 2 EL Olivenöl
- 1/4 tsp salt
- 1/4 tsp - 1/2 tsp cumin
- 4 ice cubes
- 200 g beetroot (cooked)
ZUBEREITUNG
PREPARATIONS
- Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
- Peel the garlic cloves.
- Halve the lemon.
- Cut the beetroot into chunks. If using fresh beetroot, peel it first.
INSTRUCTIONS
- Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
- While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
- Add the beetroot chunks and blend again until well combined.
- Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: DIP
- Cuisine: ARABISCH
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