This is the prettiest hummus that I have ever seen.  I wanted to make hummus.  Straight forward hummus and so I diligently soaked the chickpeas over night and in the morning brought them to the boil, turned them off and popped them in the hot bag.  I never use tinned chickpeas, it is super easy to cook them as and when they are needed.  Later that day, I rinsed the chickpeas, placed them in the blender and added the ingredients.  Just then I noticed the beetroot sitting in the crisper in the fridge and so I peeled it and dropped it in.  The result was this beautiful and out of this world pink hummus.  Give it a try.  

Pretty in Pink Hummus

2 cups cooked chickpeas

1 small peeled raw beetroot

1/4 cup tahini

2 cloves garlic

Salt to taste

Pinch of paprika 

1/4 cup olive oil

1 large lemon

Everything goes in the blender with a little water if needed and blend.  Pulse until the chickpeas begin making a paste and then while you alternately add the lemon juice and olive oil allow to run on low speed until your hummus resembles mine.  Serve with zatar and olive oil.  I ate these on seed crackers with cherry tomatoes and a little coriander.  Can't get enough really.  

Next: Vegan Green Soup