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Pink Hummus


TOTAL TIME: 15 min
PREP TIME: 10 min
SERVINGS: 4-6

This pink hummus is nutritious and tasty. Use it as a spread on toast or as a dip with your favorite veggies. It also would be great when hosting friends over since it just looks so festive!

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two slices of bread with a beet spread with chickpeas sprinkled with pecans

How To Make

Step 1. In the food processor, place beets, chickpeas, tahini, balsamic vinegar, salt. Pulse till well blended and smooth. beet spread with chickpeas

Step 2. Add pecans last, gently pulse so they'll be crushed into small pieces but not completely blended. beet spread with chickpeas

Recipe Tips

I used “oven-cooked” beets that were roasted in the tin foil the day before. To save time you can purchase already pre-cooked beets.

To roast beet in the oven: preheat oven to 400. Peel and cube beets, make a pocket out of tin foil, place beets inside, and roast for about 20 minutes tightly closed in the “pocket.”

Serving Ideas

Serve with some with crackers, sliced vegetables, or as a spread for the toast or sandwich.

If serving as beet spread on toast, these would make great toppings:

  • hemp seed
  • parsley or arugula
  • goat cheese

More Healthy Snack Recipes

two slices of bread with a beet spread with chickpeas sprinkled with pecans

 

two slices of bread with a beet spread with chickpeas sprinkled with pecans

Pink Hummus

Natalia-Flavorful Home
This pink hummus is nutritious and tasty. Use it as a spread on toast or as a dip with your favorite veggies. It also would be great when hosting friends over since it just looks so festive!
0 from 0 votes
Prep Time 10 mins
Total Time 15 mins
Course Breakfast, Snack
Cuisine Eastern European
Servings 4
Calories 241 kcal

Ingredients
  

  • 1 cooked beet large-sized
  • 1 1/2 cup chickpeas cooked or canned
  • 1/4 cup tahini
  • 3 tsp balsamic vinegar
  • 1/2 cup pecans
  • 1/4 cup water
  • 1 1/2 tsp sea salt

Instructions
 

  • In the food processor, place beets, chickpeas, tahini, balsamic vinegar, salt. Pulse till well blended and smooth.
  • Add pecans last, gently pulse so they’ll be crushed into small pieces but not completely blended.
  • Serve with some with crackers, sliced vegetables, or as a spread for the toast or sandwich.

Notes

-Also great with toppings such as hemp seed, parsley, arugula, goat cheese.
-I used “oven-cooked” beets that were roasted in the tin foil the day before. Beets could also be purchased already cooked to save time.
-To roast beet in the oven: preheat oven to 400. Peel and cube beets, make a pocket out of tin foil, place beets inside, and roast for about 20 minutes tightly closed in the “pocket.”

Nutrition

Calories: 241kcalCarbohydrates: 16gProtein: 7gFat: 18gSaturated Fat: 2gSodium: 1066mgPotassium: 279mgFiber: 5gSugar: 2gVitamin A: 33IUVitamin C: 2mgCalcium: 57mgIron: 2mg
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