This vibrant Pink Hummus with Seedy Oat Crunch is not only visually appealing but also packed with flavor and texture. The addition of beets gives the hummus its beautiful pink color, while the seedy oat crunch adds a delightful crunchiness to every bite. Perfect as a healthy snack or appetizer.
Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup tahini. 3 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/2 cup cooked beets, chopped. 1/2 teaspoon ground cumin. Salt and pepper to taste. For Seedy Oat Crunch:. 1/2 cup rolled oats. 2 tablespoons pumpkin seeds. 2 tablespoons sunflower seeds. 2 tablespoons sesame seeds. 1 tablespoon honey. 1/2 teaspoon salt. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper.
Instructions: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, beets, and ground cumin. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste, and blend again until well combined. Transfer the pink hummus to a serving bowl. For Seedy Oat Crunch: In a separate bowl, mix rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, honey, salt, paprika, and cayenne pepper. Spread the mixture on a baking sheet lined with parchment paper. Bake in a preheated oven at 350F 175C for 10-12 minutes, or until golden brown and crispy. Remove from the oven and let it cool. Sprinkle the seedy oat crunch over the pink hummus before serving. Garnish with additional sesame seeds and a drizzle of olive oil if desired. Serve with pita bread, vegetables, or crackers for dipping.
Prep Time: 15 minutes
Cook Time: 12 minutes
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