Pink Hummus

This beautiful vibrant pink hummus is made with beetroot which gives it a lovely hint of sweetness and a creamy texture. Delicious!

Course Side Dish

Cuisine Middle Eastern

Prep Time 5

Cook Time 1

Servings people

Calories 124kcal

1 medium beetroot, roasted and cut into chunks instructions on roasting in recipe card below and in post
1 can chickpeas, rinsed and drained 400 g, 15oz
2 garlic cloves, minced
juice of 1 lemon
zest of 1/2 lemon
1/4 cup olive oil
2-3 tablespoon tahini I used 3
big pinch salt and pepper, more if you like
1/4 teaspoon ground cumin

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.

See post above for ideas on what to serve with.

Calories: 124kcal