Pink Hummus
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Unrated
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Prep Time
5 mins
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Cook Time
1 hr
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Servings
4 people
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Calories
124 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Pink Hummus
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This beautiful vibrant pink hummus is made with beetroot which gives it a lovely hint of sweetness and a creamy texture. Delicious!
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Ingredients
- 1 beetroot instructions on roasting in recipe card below and in post, medium; roasted, cut into chunks
- 1 can chickpeas 400 g, 15oz, rinsed and drained
- 2 garlic cloves, minced
- lemon juice of 1
- lemon zest of 1/2
- 1/4 cup olive oil
- 2-3 tablespoon tahini I used 3
- big pinch salt more if you like
- big pinch black pepper more if you like
- 1/4 teaspoon cumin ground
Instructions
- Roast the beetroot by heating oven to 400 F (200C). Wash beetroot and wrap in aluminum foil. Place in the oven until tender, where a fork or knife will pierce through easily. It takes around 50-60 minutes with me, but start checking at 40 minutes. Once roasted, allow beetroot to cool before peeling, the skin will come off easily. Cut into large chunks.
- Add the beetroot and all the remaining ingredients to a blender and blend until smooth and creamy. The mixture will be thick, if you'd like to thin it out further you can add more olive oil or tahini.
- Taste and adjust seasonings if desired. Serve immediately or store in the fridge until ready to eat.
Notes
- See post above for ideas on what to serve with.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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