Pink hummus! I am a big fan of oriental food – the variety, the tastes and the colors. Many sources describe Hummus as one of the oldest prepared dishes of mankind, whose origin goes back to antiquity and even further, yet the origin of Hummus is largely unknown. This is due to the fact that from the 14th to the 20th century hardly any recipes were written down. Hummus is considered a national dish especially in Lebanon, Palestine, Israel and Syria, but is widespread throughout the Middle East. I love to include chickpeas in my diet because they are very healthy and contain a lot of protein, calcium, iron and vitamins. Due to their high saponin content, they keep blood sugar levels low and have a positive effect on the cardiovascular system! For my Pink Hummus I pureed the chickpeas with beetroot for a great color and even more nutrients and vitamins.
- 1 can Chickpeas
- 1 pcs. Precooked Beetroot
- 1-2 Tbsp. Olive Oil
- 1-2 Gloves Garlic
- 0.5 handful Parsley
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Tbsp. Tahini Paste
- 1-2 Tbsp. Lemon Juice
Peel the pre-cooked beetroot and cut it into pieces. At the end, add all the other ingredients (except salt, pepper, lemon juice) to the blender and puree until a creamy consistency is obtained.
Season with pepper, salt and lemon juice and serve.
I hope you enjoyed the recipe & I look forward to your comments on my pink hummus and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!