Pink Hummus

beet hummus

Hummus never gets old. Sure, it’s not the most inventive of recipes these days, but if you’re looking for something filled with protein, fat, and fiber, hummus is as good as it gets in a jiffy. However, I had a little more time on my hands when I made this recipe, so I roasted a beet and popped it into the food processor with the remainder of the hummus ingredients. The result was a delicious pink hummus with just a touch of earthy beets. You’ll love it.

Beets: contain folic acid necessary for the production and maintenance of new cells, which benefits pregnant women and those undergoing physical healing, guard against colon cancer, protect against heart disease, are high in sodium, magnesium, calcium, iron, and phosphorous, are available all year round, contain cancer-fighting pigment betacynin, cleanse the blood, strengthen the gall bladder and liver, and can be used to treat acne.

Pink Beet Hummus

Makes about 2 cups


  • 1.5 cups cooked (or canned) chickpeas
  • 1/2 roasted beet
  • 1 clove garlic
  • Juice of half a lemon
  • 2 tablespoon tahini
  • 1/4 cup olive oil
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin

Directions: Roast half a beet wrapped in aluminum foil in a 400 degree Fahrenheit oven for approximately 20 minutes or until tender. Let cool before putting it into the food processor with the rest of the ingredients. Blend all until smooth. You may have to add 2-3 tbsp of lukewarm water to help things thin out, but this depends on the juiciness of the beet, lemon and chickpeas.




Bon Appetit!

xo Aylin



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