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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!
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Print Recipe
Prep Time 10 minutes
Total Time 15 minutes
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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