Pink hummus – a perfect vegan snack!

Pink hummus – a perfect vegan snack!

A question that vegans receive quite often is: “But what do you eat”? Well, everything except animal products. Isn’t it a lot? I mean, you can eat such a variety of veggies, fruits, seeds, grains, legumes, etc. Honestly, I never felt short of options when cooking. Sometimes I even tell my husband that I wish the week had more days, to have more opportunities to cook everything I wish. The exception is when I am invited to social events. But that is a case apart that I will talk in another post.


One of my goals with this blog is to provide you a lot of ideas for your vegan meals and to show everyone that vegan food is not only easy and simple to prepare, but also extremely tasty. Of course, you need a little bit of planning, but this is the same as for any other part of our lives, isn’t it?

Over the last months many people have asked me about snacks. I remember that at the beginning of my transition to veganism, snacks were an issue for me too. With a little of research and experimentation, I found plenty of options. Among them, hummus with veggie sticks or with my home made gluten-free cracker (full recipe coming soon) is my favorite by far. Yet, as you may have already notice, I always like to add more colors to my meals. I feel that colors are synonymous of joy and nutrition. To lend this hummus recipe a pretty pink color, I simply added a beetroot. And if you have a high speed blender like the NutriBullet, its so easy, simple and quickly to make. Probably the NutriBullet was one of the best acquisitions I made for my kitchen since I became vegan. You can find your here (;;

Want to try the Pink Hummus?


Pink Hummus
  1. 1 cup of cooked chickpeas (keep 100 of the water) or 1 can (reserve 100 ml of the liquid)
  2. 2 tbs of tahini (sesame paste)
  3. 2 tablespoons of lemon juice
  4. 2 cloves of garlic
  5. a pinch of salt
  6. 2 tablespoon of olive oil
  7. Half of a small cooked beetroot
  1. Pour all the ingredients in a blender. Blend till creamy and well mixed. Transfer to a serving bowl, and drizzle some olive oil over.
  1. I find that hummus perfect to have as snack with veggies sticks or witn my home made gluten-free crackers (recipes coming soon).
  2. If you don’t like too much the taste of beetroot, I recommend experimenting with small amounts and gradually adding more, according to your taste

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