She Strengthens

Get Ready for a Rainbow of Flavors with This Vibrant Pink Hummus Recipe

The Magic Behind the Millennial Pink Hue

Imagine a hummus that’s as Instagram-worthy as it is delicious. Joey Skladany’s innovative recipe achieves just that by incorporating roasted beets, giving the classic chickpea dip a stunning light pink color. And the best part? You only need one beet to create this masterpiece.

Gather Your Ingredients and Utensils

For this recipe, you’ll need:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 3/4 teaspoon baking soda
• 2 large garlic cloves
• 1 bay leaf
• 1/3 cup freshly squeezed lemon juice (from 2 to 3 lemons)
• 1 small red beet, roasted, peeled, and diced
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup tahini
• 3/4 teaspoon ground cumin
• 2 tablespoons olive oil, plus more for serving
• Chopped fresh flat-leaf parsley, for garnish
• 8 pitas (separated and cut into 8 wedges)
• 1/4 cup olive oil
• Kosher salt to taste
• 1 (15-ounce) can chickpeas, drained, rinsed, and dried
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon sumac
• Two baking sheets
• A blender or food processor

The Secret to a Smooth and Creamy Hummus

Making hummus from scratch is easier than you think. The key is to use a food processor or blender, which does all the heavy lifting. To ensure a smooth and creamy texture, Joey recommends overcooking the chickpeas and adding a pinch of baking soda to help break them down.

Let’s Get Started!

Begin by making the pita chips. Preheat your oven to 375°F (191°C). In a large bowl, toss the pita wedges with olive oil and season with salt. Divide the pita wedges evenly between two baking sheets in a single layer. Bake for 10 to 12 minutes, rotating the trays halfway through. Remove from the oven and let cool.

Next, make the toasted chickpeas. Raise the oven temperature to 400°F (204°C). In a large bowl, combine chickpeas, olive oil, and salt, and toss to coat evenly. Add to a baking sheet in a single layer. Roast in the oven for 35 to 40 minutes, stirring occasionally, until crispy on the outside. Remove from the oven and toss to coat with the cumin, coriander, and sumac. Set aside.

The Hummus Recipe

In a medium sauce pot, add chickpeas, baking soda, a garlic clove, and a bay leaf. Cover the chickpeas with water and bring to a boil over high heat. Reduce the heat to medium and continue to boil for 15 to 20 minutes until the chickpeas begin to break down and the skins loosen. Drain the chickpeas, discard the garlic and bay leaf, and set aside.

In the carafe of a blender, combine the lemon juice, remaining garlic clove, roasted beet, and a generous pinch of salt and pepper. Process until the garlic and beet are finely chopped. Add the tahini and cumin to the blender, and process to combine. Add the drained chickpeas and blend until smooth. If the mixture becomes too thick, add a few tablespoons of water. With the blender running on low, drizzle in the olive oil. Taste and adjust the seasoning.

Time to Serve!

Remove the hummus from the blender, transfer to a serving bowl, and chill until ready to serve. Garnish with toasted chickpeas, a drizzle of olive oil, and chopped parsley. Serve with the pita chips and enjoy!

Leftover Hummus? No Problem!

Place the leftover hummus in an airtight container and keep it in your refrigerator for up to a week.