Hot Pink Hummus
Impressive looking, delicious and healthy, takes about 5 minutes from start to finish and tastes great ... what else could you wish for?!
Ingredients
- 1 cup of dried chickpeas, soaked overnight and cooked OR
- 1 can of chickpeas
- 250gr cooked beetroot
- 2 tbsp tahini
- 1 garlic clove, peeled
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- 2 pinches of salt (can adjust to taste)
Directions
- Drain the chickpeas, retaining some of the cooking water – if using dried chickpeas – or some of the brine – if using canned chickpeas. Roughly chop the beetroot.
- Put the chickpeas, beetroot, garlic, tahini, salt and lemon juice in a blender or food processor and start blitzing.
- Pour the olive oil in the blender and keep on blitzing so it all combines. You may need to scrape some of the mixture down the sides of the blender to get it all to combine. If it is still too dry, add some of the cooking water or brine … or if you’ve thrown it all out (as I often do when distracted, some cold water), 1 tablespoon at a time, and keep on blitzing until it loosens up to a smooth creamy, fluffy paste.
- Optional: season with salt, paprika and a little extra olive oil to taste.
5. Store in an airtight container and refrigerate for up to one week.
Luxurious dip, healthy snack or appetiser to serve with toasted pita, bread strips or crackers, sliced carrots, cucumber and peppers (or any other crudité you wish). Very tasty as a spread in sandwiches and wraps too!
Delicious with goats cheese and baby spinach…
Tastes best at room temperature – remove from fridge 10-15 minutes in advance.
Vegan. Gluten free.
THE SEACRET 
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