Pink Hummus

Pink Hummus 

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:

Ingredients:

- 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 

Steps:

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.