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Pink Hummus Recipe (with Video)

Middle Eastern, Shellfish-free, Soy-free

Discover our Pink Hummus Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 20min


- 1 can Chickpeas
- 0.5 tbsp Baking soda
- 1.5 Lemons, juiced
- 0.5 c Tahini
- 1 tsp flakey salt
- 6 ice cubes
- 2 tbsp Extra virgin olive oil, used cold pressed if possible!
- 1 small cooked beet
- crispy chickpeas
- extra EVOO
- Paprika, for garnishing
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Preparing the Chickpeas
1. In a medium saucepan, add chickpeas, water, and baking soda and bring to a boil.
2. Reduce heat and simmer for 20 minutes until the chickpeas look mushy.
3. Rinse and drain.
Blending the Ingredients
1. Add chickpeas to a food processor or blender, and add lemon juice, salt, ice cubes, and olive oil.
2. The ice cubes will help the hummus become creamy.
3. Blend on high speed for 2 minutes, scrape the sides, and repeat as necessary.
4. The hummus needs to blend until it is very smooth.
5. Add the cooked beet (optional, but it turns the hummus pink!) and blend until thoroughly combined.
Serving the Hummus
1. Serve in a shallow bowl using a spoon and garnish with olive oil, crispy chickpeas, and any other seasonings you like.
2. Enjoy!

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