Pink Hummus
Use this pink hummus anywhere you would traditional hummus. We especially love it schmeared on rye toast with a big pile of spinach and goat cheese for a hearty sandwich.
Ingredients
1 can chickpeas or 2 cups cooked chickpeas
1 cooked red beet
1/2 cup olive oil
1 clove garlic, minced
2 lemons, zest and juice
Method
- In a food processor combine all ingredients with two big pinches of salt and blend until smooth
- Taste and adjust seasoning as desired
- Keeps in the fridge for upwards of two weeks and freezes very well
