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.


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


  1. In a food processor combine all ingredients with two big pinches of salt and blend until smooth
  2. Taste and adjust seasoning as desired
  3. Keeps in the fridge for upwards of two weeks and freezes very well