Pink Hummus
Ingredients
- 1 beet
- 2 cloves garlic
- 1 can (15oz) garbanzo beans, rinsed (I like to use no-salt-added)
- The juice of 1 small lemon (~4 Tbsp, if you aren't inclined to juice one yourself--it's better fresh though)
- 2 Tbsp Tahini
- 1/4 cup olive oil
- 1 tsp salt
Wrap the beet and unpeeled garlic cloves in loosely in foil.
You may notice an absence of tahini. Sadly, I was out. But I will be pureeing some in with a few spoonfuls of the hummus after my next grocery trip, and then adding it back in! |
Enjoy!
I wish I had found this recipe sooner, it would have made an awesome baby food!
If you don't roast the garlic, the hummus will have quite a bit more kick/bite. I always roast it, because I prefer the flavor of roasted garlic.
I've used other vegetables on occasion, to make other colors. Carrots make a good orange. Spinach can make a green, but it's more of a speckled green than a consistent color. Some day, I intend to complete the rainbow!
I've become completely obsessed with hummus. Do you like hummus?
Peanut Allergy Slap Bracelets are still available!
Linking up at Allergy Free Wednesdays and Gluten Free Fridays
Also shared at Corn-Free Everyday Link Party (and thanks for the invite!)
This is a great recipe! I’d love it if you would share it on my new corn-free link party. http://www.creatingsilverlinings.com/corn-free-everyday-jan-20-15/
ReplyDeleteThanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
ReplyDelete-Cindy