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Pink n Pretty Hummus

Can we just take a minute to appreciate the colour of this Pink n Pretty Hummus? Literally every time I get in the kitchen with beetroot I’m amazed by how flipping beautiful it is! I can’t even deal. I absolutely LOVE beetroot, to the point where I’d happily have a bowl full of it… weird? Probably. This is another dip recipe that can be put together in literally no time at all, minimal dishes and an easy clean up! Only recommendation I have, wear gloves. While I love the colour in my food, pink stained hands is another thing. So the next time you’ve got a get together with friends or family, wow them with this delicious, healthy and pink hummus!

Pink n Pretty Hummus

PREP TIME: 10M | COOK TIME: 1H | TOTAL TIME: 1H 20M

INGREDIENTS

  • 2 Medium sized beetroots
  • Juice from half a lemon
  • 3 Cloves of garlic, minced
  • 1/4 cup Tahini
  • 1/2 Can of chickpeas, rinsed
  • 2 tablespoons Olive oil
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Preheat oven to 180ºC
  2. Wrap beets in aluminum foil and place on a baking sheet and roast for 1 hour, or until tender.
  3. Remove from the oven, unwrap and allow to cool completely
  4. Once completely cool, skin should wipe away easily (wear gloves or you’ll end up with pink hands!)
  5. Cut the beets into wedges and add to a food processor with the rest of the ingredients and process until completely smooth
  6. Transfer to a serving bowl and drizzle with olive oil, sprinkle with salt then serve!

Author

Maddi Bazzocco

Maddi Bazzocco
Read more posts by Maddi Bazzocco

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