Pink Hummus From Platters And Boards Recipes

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PINK HUMMUS FROM PLATTERS AND BOARDS



Pink Hummus from Platters and Boards image

Reprinted from Platters and Boards by Shelly Westerhausen and Wyatt Worcel with permission by Chronicle Books, 2018.

Provided by Food.com

Categories     Beans

Time 10m

Yield 1 1/4 Cups

Number Of Ingredients 8

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

Steps:

  • 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/.

Nutrition Facts : Calories 468.1, Fat 44.6, SaturatedFat 6.2, Sodium 966.5, Carbohydrate 13.4, Fiber 4.5, Protein 8.7

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