I’m a huge fan of hummus and can’t get enough! I can have it for all three meals of my day. Oh-yeah! 🙂
A quick, low-fat, protein-packed and super-easy home-made hummus! A pink hummus! As a dear friend quoted ‘If I could I would cover my life in pink!’ I would too!
The hummus gets its pink color from the addition of a boiled beetroot. If you are not a big fan of beetroot, still add it as I promise you won’t be able to taste it at all! It’s sooo good!!!
I stirred in lemon zest to finished hummus and it went a notch up! It became truly Ah-mah-‘zing’ actually!!!
Cheese-lovers can add Parmesan cheese (to be added during blending) to this lovely appetizer but I wanted to keep it low-fat so I skipped it.
So let’s blend-blend!
Skinny Beetroot Hummus
Serves: 4 | Stays fresh for 3-4 days, refrigerated in airtight container
- 1 cup chickpeas, soaked overnight, boiled and drained
- 1 medium beetroot, peeled, boiled and roughly chopped
- 2 cloves garlic, crushed
- 1 Tbsp Tahini
- 3 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- salt, to taste
- zest from 1 lemon
Add boiled chickpeas to the blender jar. Add garlic cloves, tahini and 2 Tbsp olive oil to jar and blend.
Add 1 Tbsp lemon juice and salt and blend again.
Add beetroot pieces and remaining lemon juice and olive oil to blender and blend till smooth and creamy.
Stir in lemon zest, transfer to a serving bowl and serve.
*Soak chickpeas overnight. If short on time, soak them in just boiled water for at least 3-4 hrs. It will take a bit long to cook but will do the job.
*I used pressure cooker for boiling chickpeas and beetroot both. I boiled them separately.
Accompaniment options: Pita bread, Nachos or Tortilla chips, My Skinny Carrot Sticks, veggie crudites or simply a spread on toast! Sky is the limit actually!! 😉