Experimenting with pink hummus for the very first time kind of reminded me one of my favorite game as a child: playdough!!! My food processor is tiny (urgently need to buy a new one, any recommendations?) and I had to blend my pink hummus one batch at a time, never using the same amount of beetroot. Which is fun because I ended up with 3 different shades of pink, can you tell on the pictures???
Making homemade hummus is a child’s play (like playdough basically) but I know it takes some time getting the chickpeas ready. But what do you want huhh? We can’t have it both ways all the time! So soak those bad boys into water already and let’s get started!
Serving: 1 bowl pink hummus
Total time: 1 night soaking for the chickpeas + 1 hour to cook them + 20 minutes to prepare the pink hummus
– 1 cooked beetroot
– 2 cups chickpeas
– 8 soupspoons tahini
– 4 soupspoons olive oil
– the juice of one lemon
– 5 cloves of garlic
– salt & pepper
– sesame seeds for the decoration
Soak the chickpeas in cold water for one night. The day after, cook them in boiling water for one hour. Drain the chickpeas and take your food processor out of your closet.
Cut the beetroot in small chunks to make your food processor’s life easier.
Peel the garlic and chop it as finely as you can. Not for your food processor’s longevity but because robots don’t always do as good as a job than our hands handling a sharp knife.
Pour into your food processor the chickpeas, the beetroot, the tahini, the olive oil, the garlic and lemon juice. Season with salt and pepper to your liking. Mix well for a few minutes until you obtain the voluptuous consistency of a successful homemade pink hummus.
Now if you don’t know what to do with all this pinkness, check out this recipe, the Pink Buddha Bowl!
Enjoy and tell me in the comment section down below if you had fun preparing this recipe. Cheers!