Recipe of the Month: Pink Hummus

August 7, 2006 | Dr. Sara Thyr

2 cups cooked chickpeas
5 tablespoons tahini
1/2 teaspoon sea salt
1/3 cup freshly squeezed lemon juice
2 cloves garlic, minced or crushed
2 tablespoons extra-virgin olive oil
1/4 cup cooking liquid from beans or water to desired consistency
1-2 cooked beets, diced

Place cooked chick-peas in food processor or blender with tahini, salt, lemon juice, garlic and olive oil. Blend until smooth. Add beet pieces until desired shade of pink. Add cooking liquid from beans or a little water to get desired consistency. (Beets will make this recipe a bit wetter and sweeter feel free to add more garlic as desired. And wait until the beets are into add any extra liquid). Stores well refrigerated for at least a week.

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