Posted by Sweet Belly on
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.