Pink Hummus
A variety of colored veggies (carrots, bell peppers, radishes, cucumber, mushrooms, snap peas) is a snack filled with fiber and antioxidants that can help decrease inflammation in the body. The addition of hummus provides a dose of protein that will help you stay satisfied until your next meal.
Blending a magenta beet into hummus gives this classic dip much more than a new hue.
Pro tip: If the pink hue turns you off, opt for a golden beet instead. You’ll need to steam or roast it first, peel it, and then proceed with the recipe as written.
Ingredients:
- 1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed
- 1 small cooked beet (from 1 [8.8-oz.] pkg. refrigerated cooked beets) (such as Love Beets)
- 2 tablespoon tahini (sesame paste)
- 1 large garlic clove, minced (about 1 1/2 tsp.)
- ¾ teaspoon kosher salt
- ¼ teaspoon grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
- ¼ cup extra-virgin olive oil
Instructions:
Pulse chickpeas and beet in a food processor until finely chopped, about 15 pulses. Add tahini, garlic, salt, and lemon zest and juice; process until smooth, about 2 minutes. With processor running, drizzle in oil, processing until incorporated. Refrigerate, covered, up to 1 week.
