This is the prettiest hummus that I have ever seen. I wanted to make hummus. Straight forward hummus and so I diligently soaked the chickpeas over night and in the morning brought them to the boil, turned them off and popped them in the hot bag. I never use tinned chickpeas, it is super easy to cook them as and when they are needed. Later that day, I rinsed the chickpeas, placed them in the blender and added the ingredients. Just then I noticed the beetroot sitting in the crisper in the fridge and so I peeled it and dropped it in. The result was this beautiful and out of this world pink hummus. Give it a try.
Pretty in Pink Hummus
2 cups cooked chickpeas
1 small peeled raw beetroot
1/4 cup tahini
2 cloves garlic
Salt to taste
Pinch of paprika
1/4 cup olive oil
1 large lemon
Everything in the blender
Add olive oil and lemon juice alternating a little at a time while blending....
Everything goes in the blender with a little water if needed and blend. Pulse until the chickpeas begin making a paste and then while you alternately add the lemon juice and olive oil allow to run on low speed until your hummus resembles mine. Serve with zatar and olive oil. I ate these on seed crackers with cherry tomatoes and a little coriander. Can't get enough really.
