Hot pink hummus? Yes, please!
You can make this in literally 3 minutes. You can use it as a dip, a salad dressing, or just eat it straight. Kids love this stuff because of the intense color and it makes just as it makes any tabletop shine.
The first three ingredients are vital, the rest just make it a little bit better, if you don't have them, substitute or leave it out.
Ingredients
- 1 can of chickpeas. (Always look for organic and BPA free cans)
- 1/3 or 1/2 of a washed and peeled beet.
- juice of one lemon (or two lemons if your feeling zesty)
- 1 Tablespoon tahini
- Teaspoon dried garlic
- Teaspoon dried basil (plus more to garnish)
- Pink Himalayan salt to taste
- 1-2 tablespoons Flax seed oil
Method
- Open can of chickpeas. Dump contents of entire can including its liquid into a blender.
- Add all other ingredients except the flax seed oil. (Flax seed oil will get denatured in heat so don't add to a powerful blender)
- Blend.
- Once plated, add flax seed oil and extra salt to the top. Add basil as a garnish.
The Low Down
Chickpeas are a fantastic source of fiber and protein. Even the liquid that the beans were soaking from inside the cans contain a great source of nutrients. By dumping the entire (organic bap-free) can into the mix, you get all the benefits of the beans.
Flax Seed Oil provides a wonderful source of Omega-3 oil, which can lower inflammation and help with autoimmune disorders. It's also great for optimal cognitive function and may even boost happiness! Most hummus recipes call for olive oil. While olive oil can be great for your health, nothing beats the nutritional benefits of flax seed oil!
Beets The name of this website is FastBeets, surely you know by now how wonderful beets are. But in case you need a refresher course, check out: The Bountiful Benefits of Beets.
