Purple hummus
By: Agi Kaja
Purple hummus
A colourful alternative to the classic hummus - made with chickpea and beetroot pickles. Brighten up your table with our Purple Hummus—a striking, Non-UPF twist on the classic dip that’s as functional as it is beautiful. By blending earthy, antioxidant-rich beetroot with protein-packed chickpeas from your clean-label whole food pantry, you bypass the "tacky" industrial oils and preservatives found in supermarket tubs. This vibrant dip is a powerhouse for gut health, offering a rich source of fibre and essential minerals in every scoop.
It’s an honest, wholefood snack that proves you don't need artificial dyes to make food pop. Whether used as a spread or a dip, it’s a high-energy, nutrient-dense addition to any meal prep routine.
Ingredients
-
chickpea 1 can (drained)
- lemon juice (1 lemon juiced)
-
extra virgin olive oil
-
tahini 1 tbs
- salt for taste
-
cumin 2 tsp
- 1-2 pickled mini beetroots (chopped)
- 1 tbsp cold water
-
1 clove garlic or 1 tsp dried garlic powder
Directions
- In a medium size bowl, add chickpea, tahini, lemon juice, cumin, 1 tbsp water, garlic.
- Blend until smooth.
- Add beetroots, olive oil and salt for taste. Blend for a few seconds.
- Serve with crackers, cut fresh veggies, tortilla, toasts or naan bread.
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