Whether your kiddo loves pink, or you need festive fare for a birthday bash, or you just want to add a fun pop of color to an otherwise drab looking dip, pink hummus will put a smile on everyone's face! Here we show you how to reinvent the classic Middle Eastern dip by jazzing it up with a vibrant hue using natural pigments from beetroot. This is a great lesson for your pint-size sous chef to learn: don't use harmful artificial colors when nature can accomplish bold shades in a healthy manner.
Eye-catching and sweet, this pink hummus is great for dipping vegetables in and will not go unnoticed at a table. It is also a rich source of antioxidants and nutrients, including magnesium, potassium, Vitamin C and sodium. A compound called Betaine gives the veggie its crimson color which also helps reduce blood pressure and increase stamina!
1. Gather the ingredients
- 1 small beetroot
- a handful of white beans
- juice of half a lemon
- 2 spoons of olive oil
- 1 pinch of salt
- 1 pinch of grated ginger
2. Soak the beans
Place the white beans in a bowl, fill it with water, and leave to soak overnight.
3. Boil the beans
The beans that have been submerged overnight are softer and take less time and energy to cook.
Notice how they get wrinkled.
5. Take the skin off
Once the white beans are ready, take them out on a colander, wait until they are cold and peel their skin off.
6. Chop the beetroot
You could grind or cut the beetroot thinly and small.
Blend the raw beetroot with water using a blender or food processor.
8. Mix with other ingredients
Add to the strong pink mix: the white beans, lemon juice, extra virgin olive oil, ginger and a pinch of marine salt.
Use as a dip for carrots, celery, cucumber or pita bread or chips. Combine it with other pink food and host a memorable, delicious and healthy pink themed party!
Photos © Ana Lisa Alperovich for Inhabitots