Pink Hummus by @lesgourmandisesdeloubna

25 min

4 servings

🫘

400 g

Chickpeas

🫜

2

Cooked beetroot

🌱

3 tbsp

Tahini

🧄

2 cloves

Garlic

🍋

1

Lemon juice

🫒

4 tbsp

Olive oil

🫙

0.5 tsp

Cumin

🧂

Salt

⚫

Pepper

💧

0.5

Water

🫙

1 pinch

Sumac

🍇

Pomegranate seeds

🥜

Pine nuts

  1. Cook
    • Chickpeas
    • Water

    Cook the chickpeas with their liquid plus half a glass of water for 10-15 minutes.

  2. Peel
    • Cooked beetroot

    Peel the beetroot and cut it into pieces.

  3. Combine
    • Chickpeas
    • Cooked beetroot
    • Tahini

    In a blender, combine the chickpeas, their liquid, the beetroot, tahini, garlic, lemon juice, olive oil, salt, pepper and cumin.

  4. Blend

    Blend until the consistency is smooth and creamy.

  5. Spread
    • Chickpeas

    Spread the pink hummus into a bowl.

  6. Add
    • Sumac
    • Pomegranate seeds
    • Pine nuts

    Add a pinch of sumac, pomegranate seeds and toasted pine nuts as a finishing touch.

Pink Hummus by @lesgourmandisesdeloubna

25 min

4 servings

🫘

400 g

Chickpeas

🫜

2

Cooked beetroot

🌱

3 tbsp

Tahini

🧄

2 cloves

Garlic

🍋

1

Lemon juice

🫒

4 tbsp

Olive oil

🫙

0.5 tsp

Cumin

🧂

Salt

⚫

Pepper

💧

0.5

Water

🫙

1 pinch

Sumac

🍇

Pomegranate seeds

🥜

Pine nuts

Preparation Steps

  1. Step 1/6

    Cook the chickpeas with their liquid plus half a glass of water for 10-15 minutes.

    🫘Chickpeas
    💧Water
    🍲Pot

  2. Step 2/6

    Peel the beetroot and cut it into pieces.

    🫜Cooked beetroot
    🔪Peeler
    🔪Knife
    🪵Cutting board

  3. Step 3/6

    In a blender, combine the chickpeas, their liquid, the beetroot, tahini, garlic, lemon juice, olive oil, salt, pepper and cumin.

    🫘Chickpeas
    🫜Cooked beetroot
    🌱Tahini
    🧄Garlic
    🍋Lemon juice
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🫙Cumin

  4. Step 4/6

    Blend until the consistency is smooth and creamy.

  5. Step 5/6

    Spread the pink hummus into a bowl.

    🫘Chickpeas
    🥣Bowl

  6. Step 6/6

    Add a pinch of sumac, pomegranate seeds and toasted pine nuts as a finishing touch.

    🫙Sumac
    🍇Pomegranate seeds
    🥜Pine nuts

Composition

Ingredients

Types

Legumes, Vegetables, Condiments, Seeds, Fruits, Oils, Spices, Liquids, Nuts

Ingredients

Chickpeas, Cooked beetroot, Tahini, Garlic, Lemon juice, Olive oil, Cumin, Salt, Pepper, Water, Sumac, Pomegranate seeds, Pine nuts

Notes

Chickpeas (canned, with their liquid), Lemon juice (juice of 1 lemon), Salt (to taste), Pepper (to taste), Water (half a glass, for cooking the chickpeas), Sumac (for the finishing touch), Pomegranate seeds (for the finishing touch, amount not given), Pine nuts (toasted, for the finishing touch, amount not given)

Allergens

Sesame, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Halal, soy-free

Calories

210 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 18g, Fat: 14g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 320mg, Potassium: 320mg, Iron: 1.8mg, Magnesium: 35mg, Calcium: 50mg

Vitamins

Vitamin C: 8mg, Folate: 55mcg, Vitamin B6: 0.15mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Peeler, Knife, Cutting board, Bowl, Pot

Appliances

Blender, Stove

Type

Type

Type Of Dish

Dip, Starter, Appetizer, Spread

Occasions

Everyday, Party / Gathering Appetizer

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth

Flavors

Earthy, Garlicky, Tangy, Nutty, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

storage : 3-4 days (airtight container,refrigerated), freezing : up to 2 months (airtight container or freezer bag,thaw in fridge before serving,texture may change slightly)