Pink Hummus

2 servings

15 minutes

Pink hummus is a vibrant and sophisticated version of the classic Middle Eastern dish, named for the addition of beets. This appetizing cream has a delicate texture and slightly sweet taste that pairs wonderfully with the spicy notes of garlic, sesame, and lemon juice. It became popular in Europe due to its aesthetics and health benefits since beets are rich in antioxidants and vitamins. Pink hummus is perfect for light snacks and can be served with vegetables, lavash, or as a base for sandwiches. It’s an ideal choice for gourmets who appreciate not only flavor but also the beauty of food. Its simplicity in preparation makes it accessible for anyone looking to diversify their diet with healthy and tasty dishes.

Energy value per serving

• Calories: 345.8
• Proteins: 12.2g
• Fats: 15.5g
• Carbohydrates: 41.1g

Ingredients

• Beet: 1 pc
• Chickpeas: 0.5 glass
• Garlic: 1 clove
• Sesame: 2 tsp
• Olive oil: 1 tbsp
• Lemon juice: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak dry chickpeas overnight or for 4-5 hours in advance.

   Required ingredients:

   • Chickpeas: 0.5 glass

2. Then rinse and boil for 40-50 minutes until soft. In the microwave, I cook for 20 minutes at full power.

   Required ingredients:

   • Chickpeas: 0.5 glass

3. Boil the beetroot, peel it, and cut it into cubes.

   Required ingredients:

   • Beet: 1 piece

4. Blend all the ingredients until a smooth cream. The pink hummus is ready!

   Required ingredients:

   • Beet: 1 piece
   • Chickpeas: 0.5 glass
   • Garlic: 1 clove
   • Sesame: 2 teaspoons
   • Olive oil: 1 tablespoon
   • Lemon juice:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste