Pretty Pink Hummus

I love many forms of hummus. Red Lentil Hummus. Classic Hummus. And this quick and easy Pretty Pink Hummus. This comes together in just minutes and is such a great healthy snack to have on hand. With recipes like this, I do suggest you use high quality olive oil as you are really tasting it being drizzled over the hummus and mixed into the chickpeas. Also, I think this is the best tahini out there. For that pretty pink, I like to use Wildbrine Fermented Beet Kraut juice, but feel free to use another brand you like. I would just suggest to look at the ingredients and make sure you are not adding in a high sugar syrupy liquid. The idea is that you are getting the pretty pink hue, but also the good for you fermented juices.

Pretty Pink Hummus
makes about 1 1/2 cups

INGREDEINTS:
15 ounce can chickpeas, drained and rinsed
1/4 cup fermented beet juice
2 tablespoons olive oil, plus more for garnish
1/4 cup tahini
1 garlic clove, grated
1/2 teaspoon kosher salt
chopped parsley, for garnish

STEPS:
In your food processor with the blade attachment, add your rinsed chickpeas, 1/4 cup fermented beet juice, olive oil, tahini, grated garlic clove, and kosher salt. Run for 3-4 minutes until very smooth. If it is not smooth after 4 minutes add 1 tablespoon of ice water at a time.

Serve with a good drizzle of olive oil and chopped parsley.