Pink Hummus

Pink Hummus 💗Sedona is bursting with color this spring — blossoms everywhere! As I looked out my kitchen window this morning, my heart filled with joy seeing our bushes covered with gorgeous pink flowers.  Inspired by that vibrant color, I decided to make one of my favorite recipes in my favorite hue — pink hummus! Hummus is a delicious and easy way to add more beans to your diet, and this vibrant version is no exception. I especially love hummus paired with crisp raw veggies like carrots, celery, and even asparagus. It’s a beautiful, protein-packed, and healing snack — perfect for nourishing your body during cancer treatment. I love how beets can transform any dish with their natural pink color — such a simple way to bring beauty and vitality to your plate.  Beets are not only beautiful but also incredibly nourishing. They’re powerful cancer-fighting and healing foods, rich in vitamins, minerals, antioxidants, and phytonutrients that support digestion, detoxification, and help reduce inflammation.  Surrounding yourself with your favorite colors is incredibly uplifting!

Ingredients:

2      cups cooked chickpeas

1       small, beet roasted or steamed

1      tablespoon tahini

2       tablespoons olive oil

1      lemon, juiced

3       cloves of garlic, minced

4       tablespoons of water, for desired texture

Salt & pepper to taste 

Instructions:

1. Peel beet and cut into chunks, roast or steam until tender. 
2. In a food processor, combine chickpeas, beets, tahini, olive oil, lemon juice, garlic, and salt.
3. Blend until smooth, adding water a tablespoon at a time until creamy.
4. Taste and adjust seasonings.
5. Spoon into a bowl and drizzle with olive oil. Garnish with sesame seeds, herbs, or a few chopped beets if you like.