On the lookout for a pleasant, wholesome snack? Make Barbie Hummus!
This lemony beet hummus has an exquisite earthiness. It’s the proper appetizer served with pita bread or veggies. Plus, it’s so girly and enjoyable!
Boiling the chickpeas with a little bit of baking soda makes for an extremely creamy texture plus you don’t should take the time to pinch off the skins.
This hummus ought to admittedly be rather more pink. Sadly my retailer was out of contemporary beets! I used to be horrified as a result of I roast beets on a regular basis and so they’re so vibrant. (Simply take a look at this beautiful Barbie pink beet salad for example.) I needed to make do with prepackaged child beets, which don’t have almost the identical pink coloration as contemporary beets however my hummus nonetheless tasted scrumptious!
Barbie Hummus
1 can chickpeas
1 tsp baking soda
1/2 cup water from boiling chickpeas
3 medium beets, roasted and peeled
2 Tbsp tahini
Zest and juice of 1 lemon
1 tsp salt
1 tsp garlic powder
2 Tbsp olive oil
- Drain chickpeas, then switch to a pot and canopy with one inch of water. Add baking soda, carry to a boil, then let simmer for about 20 minutes or beginning to disintegrate. Reserve 1/2 cup of water from chickpeas, then drain.
- In a meals processor, mix the chickpeas with the water. Add all different elements and mix completely. Regulate salt, garlic powder, and lemon to your liking.
To roast beets: Preheat oven to 375 levels Fahrenheit. Wrap beets in a foil packet, place the foil packet on a baking tray, and bake for 40-50 minutes till a knife inserted within the heart pierces the beets simply. Unwrap and put aside till cool sufficient to deal with, then pull the skins off.
Keep pink,
