Pink Hummus From Platters And Boards Recipes
PINK HUMMUS FROM PLATTERS AND BOARDS
Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018.
Provided by Food.com
Categories Beans
Time 10m
Yield 1 1/4 Cups
Number Of Ingredients 8
Steps:
- In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to3 minutes. Season with pepper and more salt.
- Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days.
- Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
Nutrition Facts : Calories 468.1, Fat 44.6, SaturatedFat 6.2, Sodium 966.5, Carbohydrate 13.4, Fiber 4.5, Protein 8.7
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- Roast the beetroot by heating oven to 400 F (200C). Wash beetroot and wrap in aluminum foil. Place in the oven until tender, where a fork or knife will pierce through easily. It takes around 50-60 minutes with me, but start checking at 40 minutes. Once roasted, allow beetroot to cool before peeling, the skin will come off easily. Cut into large chunks.
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