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.

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TOTAL TIME

10 min

SERVES

6 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

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!

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!

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!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

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Pink Hummus

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Author: Kimberly
Total Time: 10 min
Yield: 6 1x
Diet: Vegan

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
sieve
food processor

Ingredients

Units Scale

265 grams chickpeas (drained)
2 garlic cloves
juice of 1/2 lemon
60 grams tahini
2 tbsp olive oil
1/4 tsp salt
1/4 tsp - 1/2 tsp cumin
4 ice cubes
200 grams beetroot (cooked)

Instructions

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.