What better way to celebrate Legally Blonde’s new movie than with pink food? This Creamy 5 Minute Raw Hot-Pink Hummus includes a combination of chickpeas, tahini, garlic, & beets which makes a unique and absolutely delicious hummus. It works great as a snack or dip while keeping it vegan, raw and gluten-free!
This week, it was revealed to the interwebs that a new Legally Blonde movie was on the works, YES REALLY! And what better way to celebrate it, but with hot pink food!
Ah, hummus, it’s one of those magical spreads that literally taste great on anything, seriously, on anything. I love adding it to burgers, salads, sandwiches, as a dip with chips & veggies. But this love for hummus took a long time to grow. You see, before I became vegetarian, I absolutely hated it; I thought that it was the oddest thing along with the strangest taste.
But, six years later, now vegan, my love for hummus grew, as I realized that it wasn’t hummus in general that I hated, it was the poorly made kind! The same thing happened with beets, I hated them, or so I thought until I tried it in an apple-beet-orange juice, and I liked it. Then I decided to give it another go, and add some beet pieces to my smoothies. That’s when I realized that all that time, I was disliking poorly cooked and seasoned beets.
Now, onto the recipe: A lot of recipes call for roasted beets, but I like my hummus completely raw, so I created my own raw beet-hummus recipe. The combination of garlic, rosemary & beets goes perfectly with the chickpeas & the tahini. I was surprised when I found that the raw beets do not overpower the traditional hummus flavor, while still making it super refreshing; perfect for summer, beach days, hiking, or picnics.
I really like how the raw beets add a different texture to the hummus and the color looks amazing on a plate. Also, if you end up with leftovers, you can store them in the fridge for a week; I loved adding a dollop to my roasted potatoes!
Tips:
- For a smoother hummus, remove the chickpeas skins.
- Make sure that the oil used is cold-pressed, to maintain this recipe raw.
Recipe: Legally Beet Hummus
Ingredients
- 1 (14 oz) can of chickpeas
- 1 big beetroot, or 2 small ones
- 2 garlic cloves
- 2 tbsp tahini
- Salt & pepper to taste
- 5 tbsp lemon juice
- 2 tsp olive oil (optional)
Procedure
- Blend the beets and chickpeas together in a food processor until combined.
- Then add the lemon juice, tahini and olive oil, blend.
- Add in the rest of the ingredients and blend, about 30 seconds to 1 minute or longer depending on your food processor.
- Serve with chips and/or veggies. Enjoy!
Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.
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