This striking pink hummus gets it’s natural pink color from beets and a little beet juice. A great recipe to do a better job “eating the rainbow”, these beets are very well disguised in this recipe. I loved adding the pistachio topping with a sprinkle of red pepper flakes, it gave it an unexpected finishing touch and the crunch factor was perfect. Enjoy!
1 (15.5 oz.) can chickpeas, drained
6 beets and 3 Tablespoons beet juice from 1 (15 oz.) can small whole beets (I’m a fan of the Libby’s brand)
1/4 Cup olive oil
3 garlic cloves, rough chop
3 Tablespoons Tahini
1 1/2 teaspoons salt
pistachios & red pepper flakes to garnish
- In a food processor add all ingredients except the garnish. Blend well, add more olive oil as needed. Add more beet juice to achieve the color pink you wish!
- Chill in fridge for 1 hour. Serve with chopped pistachios and red pepper flakes sprinkled on top.