This was one of the threats I made for my grandson’s birthday party when they turned one year old on April 1st this year. It was a big celebration with lots of people and everybody loved my food including this yummy hummus. Luckily I made a lot, so I had some left to take home. The good thing is that it lasts few days if properly sealed and stored in a refrigerator. I am guessing it may be okay to freeze it as well, but I haven’t try yet, so I don’t know for sure. Nevertheless, the most important about this dip is the health factor and how yummy it tastes. Also, it is very easy to make, so you can have it fresh anytime. When you make your own hummus, it’s free of preservatives and other unnecessary ingredients that are not beneficial to our health. In addition to that, you are adding beetroot which is a major bonus to the nutritional value, taste and appearance. Isn’t just gorgeous? I am totally in love with this color and I bet you are too.
PINK HUMMUS
Traditional Hummus with Beetroot
Vegan – Gluten Free
Author: Lena Novak - Lena's Vegan Living
Recipe type: Dip
Serves: 6
INGREDIENTS
Organic canned Garbanzo 2 cups (washed and rinsed)
1 cup of peeled & shredded raw red beets
1/4 cup organic tahini
Juice from 1 lemon
Juice from 1 lime
Garlic 4 cloves (roasted)
1/4 cup of cold press olive oil (you may add more if you like )
Pink Himalayan salt to taste
Blend all in a food processor.
BON APPETIT 🍇🍍🍑🌸🍑🍍🍉
https://www.lenasveganliving.com/lenas-vegan-living-blog
