This pink hummus recipe, does not just look amazing, but also tastes really good. A good recipe for children, especially if they refuse to eat chickpeas. The beautiful, bright appetizer will be a highlight for both children and adults.
Not only are beets delicious and add vibrant color to any meal and this pink hummus, but they are also a very healthy choice.
Beetroot is great to enjoy during the months of Autumn and in the heart of Winter, helping to cleanse and strengthen the body. According to ayurvedic principles, beetroot has the following benefits:
- Grounds and nourishes Vata.
- Removes excess Pitta (in form of heat) from the liver and gallbladder.
- Nourishes and increases the qualities of Kapha.
- Has a tonic effect on the blood, increasing the production of new cells.
- Reduces inflammation.
- Relieves constipation by being a good source of dietary fibre
- Offers a general feeling of groundedness and stability, is therefore relaxing and can improve sleep quality.
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Try our recipe for curry hummus, and white beans hummus.
Pink Hummus
Ingredients
- 250 g cooked chickpeas
- 100 g cooked beetroot
- 30 g tahini
- 1 clove garlic
- Lemon juice to taste
- salt to taste
- 1 tbsp olive oil/sesame oil
- cumin to taste
Instructions
- For the quick version, use canned cooked chickpeas or cook your own. Start with soaking them in advance for at least 18 hours, rinse well and cook for about 30 minutes.
- For a smooth humus and to avoid bloating, remove the peels before blending the ingredients. This step is optional, of course, but will make a difference, especially for a Vata type or generally for people with a low digestive fire who tend to bloat easily.
- Cut the cooked beetroot (in water or even backed) in small pieces and start adding all the ingredients in a mixer. Use some water (50–100 ml. or more if needed) to help the mixture get smooth.
- Eat it on toast, with vegetable sticks or use it even as a pasta sauce.
Video
Notes
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I loved the recipe!