Go Back
+ servings

Pink Hummus

This beautiful vibrant pink hummus is made with beetroot which gives it a lovely hint of sweetness and a creamy texture. Delicious!
Print Pin
Course: Side Dish
Cuisine: Middle Eastern
Keyword: hummus
Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 people
Calories: 124kcal
Author: Farah Abumaizar

Ingredients

  • 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 tbsp tahini I used 3
  • big pinch salt and pepper, more if you like
  • 1/4 tsp ground cumin

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.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 124kcal