PRETTY IN PINK HUMMUS
This recipe is for all our fellow hummus enthusiasts out there who want to spice things up a bit and try a new and colorful version of the classic. We’re currently obsessed with beetroot and figured why not toss it into our hummus and see what we get. Let me tell you it’s delicious. Also have you ever topped your hummus with crispy fried tofu, cilantro, parsley, extra virgin olive oil or some fleur de sel ? No ? Well you better start doing that right now because it will up your hummus game times a hundred. But enough with the sweettalk now here’s the recipe for our amazing beetroot hummus.
Enjoy !
Portion: 2 Servings
PRETTY IN PINK HUMMUS
Zutaten
Ingredients
- 480g chickpeas (drained)
- 90ml beetroot juice
- 80ml olive oil
- ½ tsp salt
- ½ tsp pepper
- 3 tbsp tahini
- 2 cloves of garlic
- 4 tbsp lemon juice
- 80g beetroot
For the toppings:
- Crispy fried tofu cubes
- Fresh parsley or cilantro
- Extra virgin olive oil
- Fleur de sel
Zubereitung
Instructions
- Put all the ingredients for your hummus in a food processor and blend until you have a smooth and nice paste. You can also use an immersion belnder if you don’t have a food processor at home. Taste test and season to your liking.
- Serve your hummus on a plater and top with you prefered toppings. Enjoy with bread, falafel, potato wedges or anything realy.
- Tip : put the leftover hummus in a yar and cover the surface with olive oil. That way it’ll keep longer in your fridge.
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!