Pink Houmous = yum Houmous

You may not of guessed this but I am a little in love with houmous. This one is brightly coloured, delicious and so easy to make, safe to say this gives your crudities the *wow* factor and I am loving it right now!

I was kind of having a grey day, you know it’s rainy, it’s boring, you get home from work and there’s nothing going on, you open your fridge and are faced with a bag full of organic raw beetroot that are about to grow legs and hop on out of there because you’ve been neglecting them. Hey that is just how this day went.

So, faced with this dilemma I had to think and fast, at this point I have one HUGE craving for houmous and I think about if it’s acceptable to just dip the beetroot in and then I remember this recipe I saw and I think, ‘if there was ever an opportunity for fluorescent pink food this is totally it’.

So, ta daaa, today I’m giving you this recipe to brighten up your grey days and get all your housemates/workmates/spouses/parents asking ‘what the hell is that?’.


1 raw beetroot
400g chickpeas
1 (hunky) tablespoon Tahini
1 lemon (or more, I’m not judging)
1 teaspoon Cumin
Salt and pepper
50ml Olive oil (add more as needed, I always do)
2 cloves garlic (roast them to avoid that sharp flavour and add some b-e-a-utiful depth)

The wonderful thing with houmous is you just kind of throw it all in and blend it all up, I am currently without food processor so I used a hand blender which, yeah, wasn’t great, but worked totally fine.

I’m always on the look out for new things to add to my houmous, so what’s the crazy things you’ve added?

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