Pink Power Hummus - A Beet-iful Twist on a Classic
4-6
20 Minutes
Transport your taste buds to the Mediterranean with this vibrant vegan houmous! The smooth, velvety chickpeas blended with earthy tahini, aromatic cumin, and zesty lemon create a palette-pleasing base. The addition of bright pink beets pumps up the flavour, adding a touch of sweetness to balance the nuttiness.
With a spoonful of this lovely beet houmous, you'll feel like you're basking on a Greek island. It's a fibre-filled way to power up your day. The chickpeas provide plant-based protein while the beets deliver a boost of vitamins and minerals.
To make this tempting hummus at home, here's what you'll need:
With a spoonful of this lovely beet houmous, you'll feel like you're basking on a Greek island. It's a fibre-filled way to power up your day. The chickpeas provide plant-based protein while the beets deliver a boost of vitamins and minerals.
To make this tempting hummus at home, here's what you'll need:
Ingredients
- 500g cooked chickpeas, drained and rinsed
- 1 large cooked beet, peeled and chopped
- 3 tablespoons creamy tahini
- 1 teaspoon ground cumin
- 2 cloves garlic, pressed
- Juice of 1/2 lemon
- 4 tablespoons olive oil
- Sea salt to taste
- Mint leaves for garnish
Directions
- In a food processor, blend the chickpeas, tahini, cumin, garlic, lemon juice and olive oil until smooth and creamy.
- Add the chopped beet and pulse until fully incorporated, leaving flecks of pink.
- Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with sea salt.
- Garnish with fresh mint leaves.