After spending some time in the Middle East, my appreciation for this recipe has grown! I've learned to love hummus for morning, snack, lunch and dinnertime 😊
You can dip fresh sliced veggies, like celery and carrot chips for a delicious snack otherwise, it is a great spread for crackers and on wraps/sandwiches. This recipe is the an easy way to add protein into your dishes!
Pink Hummus Recipe:
- 1 can of chickpeas
- 1 tsp beetroot powder
- 2 tbsp olive oil
- 1/4 cup tahini (ground sesame seeds)
- 1 garlic clove
- dash of pink Himalayan salt
1. Add all of your ingredients to a food processor and blend, until desired consistency.
2. For added flavor, drizzle your hummus with olive oil, pine nuts and chili pepper seeds.
**Stores in fridge up to 1 week, in an airtight container.