samantha
This is a good traditional recipe for hummus. Originally called Hot Pink Hummus from Rip Esselstyn’s book ´My Beef With Meat’. I don’t think we’ve made the pink version that often, but our children always refer to the hummus as Hot Pink Hummus even without the beets to give it that extra colour.
- One 15- ounce can of chickpeas, drained and rinsed.
- 2 garlic cloves, crushed
- Juice of 1/2 lemon
- 1 Tablespoon tahini sauce
- 1/2 teaspoon salt
- 1 beet, cooked and peeled optional
I usually start with the garlic cloves first to get it chopped the smallest. Then I add the chickpeas, lemon juice, salt, tahini and beet. I pulse using the food processor until I reach my desired consistency. Add water to thin out the hummus if it’s too thick. Feel free to make the hummus sans red beet for a more traditional hummus. Serve and container the leftovers in the refrigerator.
