Pink Hummus with Chickpeas and Beetroot
Pink hummus is a creamy, vibrant dip made with chickpeas, beetroot, tahini, lemon, garlic, and cumin. Naturally vegan and gluten-free, it is perfect as an appetizer, spread, or colorful side dish.
Equipment
Ingredients
- 1 can chickpeas
- 1 Beetroot
- 3 tbsp Tahini
- 2 tbsp Fresh Lemon Juice
- 1 clove Garlic, Small
- ½ tsp Ground Cumin
- ½ tsp Salt
- ⅛ tsp Black Pepper
- 2-4 tbsp Cold Water You can use 2 ice-cubes
For toppings ( Optional)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh Parsely, Chopped
- ½ tsp Summac
- Sesame seeds
Instructions
- Drain and rinse the chickpeas well.
- If using pre-cooked beetroot, cut it into smaller pieces. If using fresh beetroot, cook it first, then peel and chop it.
- Place the chickpeas, beetroot, tahini, lemon juice, garlic, cumin, salt, and black pepper in a food processor or high-speed blender.
- Blend until the ingredients begin to break down. The mixture will look thick at first.
- Add 2 tablespoons of cold water, or 1–2 ice cubes, and continue blending. Add more cold water as needed until the hummus becomes smooth and creamy.
- Taste and adjust with more lemon juice, salt, cumin, or cold water if needed.
- Transfer the pink hummus to a serving bowl. Top with olive oil, fresh parsley, sumac, sesame seeds, or your favorite toppings. Serve with bread, crackers, or fresh vegetables.
For an even smoother hummus, you can remove the skins, but this step is optional.
Notes
Nutrition
Serving: 120gCalories: 113kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 137mgPotassium: 149mgFiber: 1gSugar: 2gVitamin A: 103IUVitamin C: 6mgCalcium: 26mgIron: 1mg