Beeting Hummus in pink
Did I tell you I was in my pink period? Ok, I am not speaking as a painter, cos I am not one. I’m in my pink period, because I am quite a lot into beetroots right now. Not only do they give that nice pink colour to whatever you mix them, but they are also veeery nutritious and great for your cardiovascular health. They have antioxidants that apparently protect your heart and arteries, lower cholesterol levels, and have anti-aging effects (gosh, this ticks so many boxes).
So, to make a nice exciting and even healthier variant of that old friend of ours – the hummus, why not make it beet pink? This recipe is a variant of the kleen green version you certainly already know so well .
Convinced? For a large bowl, you will need:
- 1 large beet (cooked or uncooked)
- 400 grams cooked chickpeas (after draining)
- 75 ml olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1,5 cloves garlic
- 1 teaspooon cumin seeds (or ground cumin)
- salt and pepper to taste
If you’ve got a cooked beet, ignore this paragraph and just chop it into chunks. If not, start by preheating your oven to 170°C. Wrap the beetroot in foil and roast it for some 2 hours until soft. When it’s done, remove it from the oven and let it cool. Then peel its skin and chop it into chunks.
In a food processor, add the beet chunks, the drained chickpeas and all the other ingredients (except the water), and blend until smooth. If you want the mix not to be too thick, add one tablespoon (or a bit more) of water.
Et voilà! Your nice pink smooth creamy hummus is ready for those pretty snacks of yours!