Oh hi. I made pink hummus.
I don’t know how it is where you live, but in my town, this quarantine has got the grocery stores looking barren. I’ve been ordering my groceries and about half are in stock. This is super frustrating because almost every time, this means little to no produce. Obviously not having fresh fruits and veggies at my disposal makes it hard to eat as healthy as I’d like.
Being holed up in my house as turned me into a snack monster. I have been really wanting chips and dip. I remembered that I can make hummus with a few pantry ingredients. Home made hummus is creamier and like everything else, tastes soooo much better when it’s fresh.
While scouring my cabinets, I noticed a random can of sliced beets. I tossed about half of the can in with my regular recipe and ended up with this.
I’ve been dipping the last few carrots & celery we have, and my kids are eating it with tortilla chips. They have no idea that there are hidden vegetables in this “Magic Pink Dip”. #MomWin
Healthy Pink Hummus Recipe
Ingredients
- 1 14 ounce can of chickpeas
- 1/2 can sliced beets (with juice)
- Juice of 1/2 lemon
- 1 tsp cumin
- 1 clove garlic
- 1/4 olive oil
Directions
Blend until smooth. Serve with chips and veggies, as a sandwich/wrap spread or add a dollop on your favorite soup or salad!
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