Pink Hummus from Platters and Boards

photo by Food.com

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- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 1/4 Cups
ingredients
- one 15-oz can chickpeas, drained
- 1⁄4 cup pickled beet juice
- 2 tablespoons olive oil, with more for garnish
- 1⁄4 cup tahini
- 1 garlic clove
- 1⁄2 teaspoon fine sea salt, with more as needed
- fresh ground black pepper
- chopped fresh parsley, for garnish
directions
- 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/.
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RECIPE SUBMITTED BY
Food.com
United States
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