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.
1
Soak dry chickpeas overnight or for 4-5 hours in advance.
- 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.
- Chickpeas: 0.5 glass
3
Boil the beetroot, peel it, and cut it into cubes.
- Beetroot: 1 piece
4
Blend all the ingredients until a smooth cream. The pink hummus is ready!
- Beetroot: 1 piece
- Chickpeas: 0.5 glass
- Garlic: 1 clove
- Sesame seeds: 2 teaspoons
- Olive oil: 1 tablespoon
- Lemon juice: to taste
- Salt: to taste
- Ground black pepper: to taste
