Hot Pink Beetroot Hummus {Vegan}

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Make a lasting impression by serving this hot pink Beetroot Hummus. Delicious, nutritious, vegan and gluten-free!

Is hot! As much as I have been complaining about the lousy summer, we are now having a long heat wave that lasts for days. I love it (except when I have to sit in the overheated black car). We're talking little cooking, lots of summer fruits and salads… and one side of this absolutely vibrant Hot Pink Beet Hummus!

I mean, how cute is this?

This hummus is rosy and radiant, delicious and packed with nutrients!

The secret of this bright pink color? Cooked beets. Just a little bit goes a long way. Now, I don't really like to eat beets, but I love the combination of this Pink Beet Hummus!

So if you're like me and don't really like eating beets, I guarantee you won't even try them in this recipe.

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The hardest part of the recipe is cooking the beets until they are soft, which can take some time. You can do it in advance or even buy precooked beets at your supermarket.

We cook our own beets, but we use pre-cooked canned chickpeas, because no one has time to soak and cook them, right?

Then just take your ingredients, place them in a food processor and mix until smooth.

To serve, place this bright pink hummus in a wide bowl, add a drizzle of olive oil, and optionally some black sesame and purple basil seeds.

Hot Pink Beetroot Hummus {Vegan}

Performance: 4 4 Preparation time: 10 minutes Time to cook: 40 minutes Total time: 50 minutes

Make a lasting impression by serving this hot pink Beetroot Hummus. Delicious, nutritious, vegan and gluten-free!

Ingredients

  • 2 small beets
  • 1 cup cooked chickpeas
  • 2 cloves of garlic
  • salt, pepper to taste
  • juice of half a lemon
  • 1/4 cup olive oil

Instructions

  1. Cook the beets in a pot of water until smooth as a fork. When cooked, drain and cool. Peel the skin off, cut the cooked beets and place in a food processor.
  2. To the food processor, add the cooked chickpeas (we use canned, precooked), finely chopped garlic, salt, pepper, and lemon juice. Blend until smooth and creamy, then slowly add the olive oil and mix again.
  3. Try and if necessary add more salt, pepper or lemon juice.
  4. Serve with crackers or sliced ​​vegetables. It will be kept refrigerated in an airtight container for approximately 4 days.

Notes

To shorten the preparation time, you can use precooked beets and precooked canned chickpeas.

Nutritional information:

Calories: 201.1 Total Fat: 14.6g Saturated Fat: 2g Sodium: 61.5mg Carbs: 14.6g Fiber: 3.7g Sugar: 4.1g Protein: 4.2g You can connect with us on our Instagram and Facebook or on Pinterest. We share lots of behind-the-scenes photos and step-by-step recipes on our Instagram Stories, so be sure to check it out!

If you like this recipe, you can let us know in the comments below or on social media using @RecetasLatinas and tagging us @RecetasLatinas. We are always happy to read your feedback and LOVE to see your thoughts on our recipes.


Do you need ideas on how to enjoy this hummus? Try this:

  • Vegan chickpea burger with hummus

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