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