Pink Hummus

I have this obsession now that I cook pretty much everything from scratch. Seriously. EVERYTHING. I guess after watching "Cooked" on Netflix I kinda felt the need to do it. 

I have cooked black beans, chickpeas and even tortillas from scratch! My mum will never believe this ( hola mami!). 

With so many cooked chickpeas, I felt like doing something else. So, we roasted a beet root, and made pink hummus!

Now, you don´t have to cook the chickpeas from scratch (but I do recommend you to do it!) but you do have to roast the beet root.

Here is the recipe:


  • 1 medium beet root
  • 2 cups of cook chickpeas 
  • zest of one lemon
  • juice of half a lemon
  • pinch salt and black pepper
  • 2 large cloves garlic, minced
  • 2 Tbsp tahini

How to:

  1. Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
  2. Wrap beets in foil and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set a side (in a bowl to catch juice) to cool to room temperature.
  3. Once cooled, puree beets in a blender/food processor.
  4. Add the remaining ingredients until smooth. You might have to scratch the sides of the food processor couple times. 
  5. Taste and adjust seasonings as needed, adding more salt or lemon juice if needed. If it’s too thick, add a bit of water.
  6. You can keep the hummus up to a week.

Hummus is perfect with falafels, carrots and celery, on a piece of rye toast or as dressing on a salad!

If you make this recipe, please, show it to me! you can share it and tag me on instagram






Ana AlarconComment