Have you ever seen hummus this bright pink? Although it might seem like a crazy chemo combination, this color is all natural and made from beets. If you’re looking for ways how to freshen up your hummus game or want to surprise your guests, this beet hummus is just for you. It’s creamy, garlicky and crazy bright pink.
Beets are quite awesome when it comes to food coloring. You need just a tiny piece of beet to turn anything into a flashy pink or purple color. I’ve used beets to color not only hummus but also pie dough (I know, I made a pink pie), smoothies and muffin icings.
This beet hummus is made only from 8 ingredients and it’ll take only 5 minutes of your time. It’s flavored with garlic and coriander for extra tanginess. But if you’re not a fan of coriander, feel free to ditch it.
I intentionally skipped the tahini because for some people tahini can be hard to find in the local store. But if you have some on hand, you can add a tablespoon or two.
Beets not only add a bright color to the hummus but they also add a big punch of nutrition. Beets are filled with folate which supports heart health. They’re also a good source of fiber and manganese which is essential for your nervous system.
But now, let’s get to the beet hummus recipe. 🙂
Beet Hummus On Sourdough Avocado Toast
Makes 1 cup of hummus
- 1/2 cup chopped cooked beets
- 1 can chickpeas (about 1 1/4 cup or 240g)
- juice of 1/2 lemon
- 1 big clove of garlic
- 1/4 tsp Himalayan salt
- 1/2 tsp ground coriander (optional)
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- for serving: sourdough toast, avocado, sprouts, extra salt and pepper
- Put all ingredients into a blender and combine until smooth and creamy. Taste test and adjust the consistency by adding more water or oil if necessary.
- Spread a sourdough bread toast with beet hummus, top with avocado slices and sprinkle with some salt, pepper, and sprouts.
P.S. If you’re a big fan of beets and other root vegetables, check out this awesome recipe. 🙂