Pink Hummus

Pink Hummus


  • 1/2 a cooked beet (can be leftovers!)
  • 1 cup dried garbanzo beans or chickpeas
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  •  2 tbsp olive oil
  • Pinch of salt and pepper to taste
  • 1 tbsp Mavella Superfoods Veggie Boost


  1. Place the garbanzo beans or chickpeas in a bowl with water and let soak overnight.
  2. Transfer the soaked chickpeas to a large saucepan or small pot. Cover with water and cook for about 1 hs, or until soft.
  3.  Let the beans cool for about half an hour. When ready, add all the ingredients to a food processor and blend until smooth. Scrape the sides as needed.
  4. Serve with bread, crackers and veggies.
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