Pink hummus

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  • 425 g canned chickpeas
  • 1 1/2 tablespoons of tahini
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of extra virgin olive oil
  • 1 teaspoon of ground paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground black peppercorns
  • 1/4 teaspoon of sea salt
  • 2 cooked beets


  1. In a food processor, add drained chickpeas, tahini paste, lemon juice, olive oil, garlic, and beets.

  2. Mix until smooth.

  3. Add paprika, cumin, salt, and pepper, and stir with a spoon.


Canned beets can be substituted instead of fresh. If you want a more intense pink color, add a few more beets. If the pasta is too thick, add the juice from the beets.

hummus rose

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