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Whay can’t more food be bright pink? Well it can just add beetroot! Brighten up your crackers with antioxidant rich colourful food.

Beetroot Blush Hummus

  • 240g/ one cup (and a bit) of cooked chickpeas or sprouted ones!
  • If you want it even pinker you could use aduki beans instead of chickpeas!
  • Two dessertspoons of a natural dark tahini
  • One small bright beetroot
  • Two cloves of garlic
  • A teaspoon of whole cumin or half a teaspoon of ground
  • Two dessertspoons of fresh lemon juice
  • Two dessertspoons of organic cold pressed extra virgin olive oil
  • Three dessertspoons of water
  • A lovely optional: A quarter teaspoon of umi plum puree
  • An eighth of a teaspoon of sea salt or pink himalayan salt
  • About six twist of black pepper
  • A spinach leaf for decoration!!

If you have a jug blender you can just pop the lot in and pulse it a bit and then blend. If you are using an immersion hand blender you may need an extra spoon of water, also I would mash the chickpeas with a fork and stir the ingredients first.

Fast and easy tasty pink beetroot hummus!



Xs Aissa