Our Latest Obsession: Pink Hummus

I’ve always been a huge hummus fan, especially when it’s homemade, but ever since I started making pink hummus, it’s been my current food fixation. Even though it looks super beautiful & fancier than regular hummus, the pink color actually just comes from the addition of roasted beets, which doesn’t even affect the flavor at all! I love having this as a snack with pitas or cucumber slices, on wraps, salads, or other types of Middle Eastern/Mediterranean-style bowls. I’m for sure going to be making this all summer long. Here’s the recipe:

Ingredients:

• 1 can chickpeas

• 60 g tahini

• 60 g olive oil

• half of a roasted beet

• 2 garlic cloves

• 50 g lemon juice

• 50 g water

• 1/4 tsp cumin

• 1/2 tsp salt

• pinch of cayenne

Directions:

• rinse and remove skins from chickpeas (removing the outer skin of the chickpeas is optional if you’re in a rush, but taking it off definitely will make your hummus a lot smoother)

• blend all ingredients in a food processor until smooth

• garnish & serve