PINK HUMMUS

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Hummus is a healthy wholesome dip and spread and there are numerous variations.  I like it as a dip with a plate of raw veggies and pita bread, crackers or ciabatta or spread on sandwiches. One of my favorite hummus recipes is this beautifully pink red beet hummus. A feast for the eye and the aromatic rosemary suits the tart  and sweet flavors.

Hummus spread on a sandwich assembled with different layers of veggies, sprouts, herbs and tofu. DELICIOUS!

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PINK HUMMUS

INGREDIENTS

* 2 small beets
* 1 can chickpeas, drained and rinsed
* ½ teaspoon salt
* 3 tablespoons tahini
* 2 tablespoons lemon juice
* 2 tablespoons water
* 1 tbsp olive oil
* fresh rosemary, chopped (optional)

METHOD

Preheat oven to 200°C(375°F). Put the beets in a baking pan lined with baking paper and bake for 30-40 minutes. Run the beets under cold water for a few moments and peel them. Quarter beets and set aside. You can prepare the beets a day in advance if you want to safe time.
Place beets and chickpeas in a food processor and pulse to combine. Add the salt, tahini, lemon, and water. Process the mixture for 2-3 minutes, or until the hummus is super creamy. I recommend to scrape down the bowl now and then. It is also possible to use a high speed blender with a tamper.
Transfer to a bowl, top with the olive oil and the rosemary if desired. Enjoy!

Notes

If you don’t like rosemary you could omit or use freshly chopped parsley.
Hummus will keep for up to 5 days in an airtight container or with cling wrap on the bowl in the fridge.

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