Hello, Hot Pink Barbie Hummus! This dish is too girly for words, and despite the super fluorescent color, is an all natural, gluten-free, low-fat, tasty snack!
I was originally inspired by this post on Smitten Kitchen because of the beautiful purple color the photos promised. But when I went to make the recipe, I realized my beets were much smaller than the ones she used, and I just did not have enough volume to make a sufficent dip.
Undeterred, my friend Jen and I decided to experiment and add a few other ingredients to make our beety dreams come true. The end result was a lovely hummus in a super fun color! One of our FB friends coined the term “Barbie Hummus” and I had to keep it for this recipe.
- 4 small beets
- 2 TB Tahini
- 5 TB Lemon juice
- Zest of 1 lemon
- 1 TB cumin
- 2 cloves of garlic
- 8-10 mint leaves
- 1 can of chickpeas/garbanzo beans
- 1 pinch of salt (Pink himalayan salt is great!)
- Turn oven to 425 and roast the beets for 25 min
- Peel garlic, juice & zest lemon
- When done, let cool, peel and place in food processor to process until a paste forms (This can be done 1-3 days ahead and kept in the fridge)
- Add Tahini, lemon juice & zest, garlic, mint leaves, chickpeas, and salt to processor
- Process everything until a smooth, bright, pink paste is formed. Taste it add more salt/lemon to taste. If you accidently over-lemon it, add another clove of garlic to balance out the tartness.