WHAT IS PINK HUMMUS?

I’m a regular hummus lover for sure, but when you jazz it up by making it pink, it’s even better. I mean, you eat with your eyes first…am I right?!

This Pink Hummus is made with the legendary beetroot, meaning it is slightly sweet, yet earthy and aesthetically, it’s super vibrant! A definite show-stopper when brought to any party.

WHY I LOVE THIS HUMMUS

GOOD hummus is a labour of love, I’m not going to lie. However, the amount of time that hummus takes is mostly passive time. You don’t have to be in the kitchen during the entire process. And, it takes so long because this method of making hummus is going to give you the smoothest results, meaning the most delicious hummus.

Other than the smoothest, most velvety texture, I love this hummus because of the colour. It’s so fun and playful – perfect for kids or a crowd!

Also, I add roasted garlic to this recipe for maximum flavour and there’s nothing better than a head of roasted garlic, in my opinion.

THE INGREDIENTS

The ingredients to this recipe are simple, but it’s how you prepare them that really makes a difference. Here is what you will need:

• dry chickpeas
• beets
• tahini
• lemon juice
• garlic
• salt

HOW TO MAKE BEETROOT HUMMUS

The key to the smoothest hummus possible is using dry chickpeas. They take a while to prepare, so aim to make your hummus in the morning or early afternoon. First, you must soak the chickpeas overnight. By doing this, you will notice that they double in size and absorb a lot of that water.

In the morning, drain and rinse the chickpeas and add them to a large pot of water with some baking soda (to help soften them) and some salt. Bring to a boil and then reduce the heat to a low rolling boil, letting them cook for about an hour and a half, until they are nice and soft.

While the chickpeas are cooking, roast your beet in the oven by wrapping it in a piece of foil and placing it on a baking sheet. If you are adding garlic to the hummus (which I highly recommend), slice the top off the whole head of garlic to expose the top of each clove. Drizzle the cloves in olive oil, wrap the head in tin foil and roast in the oven for 45-55 minutes.

When the chickpeas are cooked, add them to a high-powered food processor, along with the tahini lemon juice, salt, garlic and the roasted beet. Blend for one minute until everything is incorporated, then scrape down the sides. Blend for another minute while drizzling in ice cold water until it is smooth and the texture is perfect.

TIPS WHEN MAKING PINK HUMMUS

1. Even though this recipe only requires one cooked beet, I would roast more to top the hummus with, and to have on hand for a quick snack – I love my beets with a little bit of olive oil, feta cheese and some salt and pepper!
2. Drizzle olive oil over top of the hummus before storing in the fridge to avoid discolouration or a “skin” forming on the top.
3. Use a high-powered food processor to ensure your hummus whips up to the smoothest consistency. I have the Ninja food processor and I love it!

MORE VIBRANT RECIPES YOU’LL LOVE

3-Ingredient Strawberry Chia Jam (summertime in a jar)

Strawberry Honey Ginger Galette (a sweet pie with an unexpected bing-bang-boom!)

Simple Beetroot Pasta (more beets, but this time with pasta)

TOOLS I USED TO MAKE THIS PINK HUMMUS

Click on the images below to see what I used for this recipe.

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you – thank you!

PINK HUMMUS (BEETROOT)

Serving size: Makes about 3 cups

Prep time: 10 minutes

Cook time: 1.5 hours

Passive time: 6-8 hours (overnight)

Ingredients

• 1 cup dry chickpeas
• 1/2 tsp baking soda
• salt
• 1 beet*
• 1 head of garlic (optional)
• juice of half a lemon (2 tbsp)
• 1/2 cup tahini
• olive oil

Instructions

1. Place chickpeas in a bowl and cover with a few inches of water. Soak overnight or for 6-8 hours. When they are done soaking, proceed with the next steps.
2. Preheat oven to 400 degrees F.
3. Drain and rinse the chickpeas and place them in a medium-sized pot with baking soda and one teaspoon of salt. Cover with 2 inches of water and bring to a boil. If you see foam rising to the top, skim it off with a spoon and discard. Turn the heat down and simmer, covered, for an hour and a half, or until chickpeas are soft and tender – you can cook them for as long as two hours.

Preparing the beets

1. In the meantime, get started on roasting your beet – place washed beet on a piece of tin foil and wrap it up like a present, making sure there are no holes in the foil where the steam can escape. Place on a baking tray in the oven for an hour and a half, or until the beet is tender enough to slide a butter knife easily into the centre.

Preparing the roasted garlic

1. If you are adding garlic to the hummus – slice the top quarter of your head of garlic off and drizzle the top of the visible cloves with a tablespoon of olive oil. Wrap in a tin foil package, similar to the one you wrapped the beet in and place on baking tray with the beet and roast in the oven for 45-50 minutes. The cloves will caramelize and be super tender.

Putting it all together

1. Remove and carefully open the tin foil packages. Let the beet sit for one minute and then use a paper towel to hold it in one hand and another paper towel to peel away the skin with your other hand. The skin should remove easily when the beet is fully cooked. Rinse the beet in cold water and slice into quarters.
2. Add a few ice cubes to a small measuring cup filled with cold water and set aside. When the chickpeas are done cooking, drain, transfer to a food processor and add the tahini, lemon juice, half teaspoon of salt and the beet quarters. Squeeze three (or more to taste) of the roasted garlic cloves out and add to the food processor. Blend the ingredients for about one minute and then scrape down the sides of the processor. Remove ice cubes from measuring cup and measure out one-quarter cup of the ice-cold water. Turn the motor back on and slowly drizzle the water into the food processor and blend for another minute. Try the hummus and add more salt or lemon juice, if needed. Transfer to a serving bowl and top with a pinch of flaky sea salt, if desired.

Store the hummus in an airtight container in the fridge with a drizzle of olive oil that covers the surface to avoid discolouration and a “skin” developing.

NOTES:

*I recommend roasting more than one beet to have some for a meal later on.

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WHAT ARE PROTEIN BALLS?

Protein Balls are a grab-and-go snack that have enough protein and fibre to fill you up between meals. They are usually vegan (like these ones!) and made with natural ingredients that carry a number of health benefits.

HEALTH BENEFITS

These particular protein balls include a number of healthy ingredients that deliver essential nutrients to the body. Protein helps to repair muscle and improve skin, hair and nails. Fibre, from the Medjool Dates, helps relieve constipation. Dates are also known to be full of antioxidants, can reduce cholesterol and make you feel full, longer.

THE INGREDIENTS

To make this recipe, you will need:

• dates
• your favourite nut butter
• protein powder
• almond flour
• vanilla extract
• maca powder (optional)
• dark, vegan chocolate

TOOLS NEEDED TO MAKE VEGAN PROTEIN ENERGY BALLS

The main tool needed for this recipe is a high-powered food processor. It breaks down the dates and takes minutes to incorporate everything together.

OTHER VEGAN SNACK IDEAS

Are you vegan or going vegan? Check out these other snack ideas that fulfill cravings:

• Vegan Ice Cream Bars
• Dark Chocolate Protein Nuggets
• Vegan Power Muffins
• Vegan Chocolate Bars (my favourite)

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you for supporting me!

Vegan Protein Energy Balls

Serving size: Makes 15 balls

Prep time: 10 minutes

Soak time: 1 hour

Ingredients

• 10 Medjool dates, pitted and soaked in water for 1 hour
• 1/4 cup almond butter
• 1 cup almond flour
• 1 scoop (28 g) vanilla protein powder
• 1/4 tsp cinnamon
• 1 tsp maca powder (optional)
• 1/2 tbsp vanilla extract
• pinch of salt
• 1 cup vegan chocolate
• 1 tbsp coconut oil

Instructions

1. Drain the dates and add them to a food processor with the almond butter, flour, protein powder, cinnamon, maca, vanilla and salt. Pulse until the mixture comes together. Use a 1-tablespoon cookie scoop to scoop the mixture out and roll into balls. Place the protein balls onto a cookie sheet and refrigerate while preparing the chocolate coating.
2. Over a double broiler, melt the chocolate and coconut oil until smooth. You can also do this in the microwave in 20 second increments, stirring the chocolate after each session.
3. Coat the protein balls in the chocolate and place on a parchment lined baking sheet. Refrigerate until solid, approximately 30 minutes, and then transfer to an airtight container to store in the fridge for up to 10 days.

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