The Most Beautiful Pink Hummus

Hi, my name is Feli and I have a weakness for all things pink. If you can relate, you will love this incredibly easy recipe for beetroot hummus.

People who are following me on Instagram might be aware of the fact, that I have a soft spot for pink stuff. That includes flowers just as much as furniture, fashion or food. There’s something about this vibrant color that just seems to connect with my unicorn self living “La Vie En Rose”. However, it took me a while to incorporate the pinkest vegetable of all in my cooking: the beetroot. Truth is: this superhero of a veggie is equally rich in fiber, vitamins and minerals as it is rich in natural pink awesomeness. And let me tell you, it’s super simple to include it in any dish, especially when it is precooked. Ever since I made beetroot hummus for the first time, I simply cannot imagine a life without it. Drumroll for the most colorful yet foolproof pink hummus you will come across.

Whether you use it as a spread for your favorite bread, a dip for chips or all kinds of veggies (or meat) - Trust me, beetroot hummus is the most rewarding five-minute-recipe enhancing your cooking in every possible way. 

 Now, drop everything you’re doing ASAP and go make this world a pinker one!

Here’s what you need:

·     400g chickpeas (canned)

·     1 lemon (juiced)

·     2 large beetroots (precooked)

·     3 tbsp tahini

·     50 ml olive oil

·     ½ tsp cumin (freshly ground)

·     pinch of salt & pepper

·     optional: lemon zest

Method:

Cut beetroot into cubes, then mix all ingredients (in a blender) until smooth. Add more oil in case it’s too thick. 

Bon Appetit!