I’m in the pink! Literally! I mean just LOOK at the colour of this hummus…
Doesn’t it just blow your socks off’? Listen, it’s not secret that I’m obsessed with hummus… I’ve made loads of varieties of the stuff… and It’s just the right kind of food to play with and reinvent… most people dig it… my elder daughter does NOT… but I believe there is time to convert her 😉
PINK… and it’s NATURAL… so I just wanna eat loads of it knowing how good it is for me! At first I was a little hesitant to put this on the table in front of my husband… but he actually didn’t even notice the colour until I pointed it out to him when he had it on the edge of his pita wedge… “Look babe! It’s pink hummus!!” I said… he popped it into his mouth and with his mouth still full he mumbled “it’s amazing!”… So, it may not be the manliest of colours but it’ll get your man to snack healthy, which is always a good thing!
Don’t wear white, don’t have anything stain-able lying around… the beetroots WILL leave pink stains all over the place… it washed off pretty easily but it’s a slightly messy job 🙂
Picnic food, poolside snacking, pre dinner starter… it works for it all!!! And it’ll last about 5 days in the fridge too!!
recipe adapted from Secret Squirrel Food
- 2 medium sized beetroot (skin on)
- 1 can chickpeas
- 2 cloves garlic
- 3 tbsp tahini
- 1 tbsp lemon juice
- salt to taste
- water to thin
- sumac to finish pita breads and crudites to serve
- Preheat oven to 200 degrees celcius.
- Individually wrap each beetroot in foil, not too tightly, and roast in the oven for approximately 60 minutes until soft and tender.
- Once beetroot is roasted, remove from the oven and let cool.
- Peel skin and chop into chunks.
- Drain chickpeas and rinse off all the brine.
- Remove the skin from each chickpea by popping it out between your thumb and index finger.
- Place the beetroot and chickpeas into a food processor along with the garlic and process for 1 minute. I used my stick blender for this so I put everything in the plastic jar and blended gradually… you use whatever works best for you.
- Add tahini, lemon juice and a pinch of salt and keep processing.
- Whilst the food processor is still running, slowly add water until the hummus becomes a smooth and creamy texture.
- top with sumac and seeds if you wish and serve with pita wedges, crudites or use as a spread!