EASY

Pink Hummus Recipe

This pink hummus is vibrant, slightly sweet, and ultra-creamy. It features roasted beets, creamy chickpeas, runny tahini, and a squeeze of lemon, resulting in a dip with the perfect balance of flavors. Serve it with your favorite vegetables, crackers, salads, and more!

ABOUT

If you have the time, pressure cook your chickpeas from dry. In a hurry? Open enough cans to make 2 cups, making sure to save the liquid (aquafaba) for later.

STEP 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a mixing bowl, toss the beets with 1 tablespoon of olive oil, sea salt, and cracked black pepper.

STEP 2

Transfer the beets to the prepared baking sheet, spreading them in an even layer. Roast them for 25-30 minutes, or until fork-tender.

STEP 3

Once the beets and chickpeas are ready, place all ingredients in a food processor, except the 3 remaining tablespoons of olive oil. Process for 2-3 minutes, then slowly add in the oil while mixing.

STEP 4

Process for another 2-3 minutes, making sure to stop and scrape down the sides periodically. If the hummus is too thick, add more water 1 tablespoon at a time.

STEP 5

Find full recipe measurements, tips, variations, and more at the link down below!

brokebankvegan.com