Hum-missed you all so here is a new recipe for a beautiful, super creamy, pink pitaya hummus! Okay, so I know it sounds a bit odd to add fruit in your hummus, but the neutral flavor of pitaya adds a pop of Spring colors and nutrient like vitamin C, betalains, carotenoids, prebiotic fiber, and magnesium to an already protein packed dish. So even though we are stuck indoors, let’s celebrate some spring colors with this hot pink hummus!
Pink Pitaya Hummus
▸ Vegan, Jain, Vegetarian, Gluten-free
Total Time: 10 minutes
2 cups cooked chickpeas 4 tbsp tahini 100 g pitaya puree (can substitute ½ cup frozen pitaya chunks or 1 tbsp pitaya powder) 1 tsp asafetida powder 1/2 cup lemon juice 2 tsp salt 1 tsp cayenne pepper 1-2 tsp red chili flakes 1 tsp smoked paprika 2 tsp ground cumin 2 tbsp olive oil 1/4 cup water
Directions: Add all ingredients to a food processor and blend until creamy! Serve with some spring veggies and fruit, or as a spread on your favorite seedy crackers.
For the video tutorial check out the recipe post on my Instagram:
If you like this recipe and want to stay updated when the next one publishes, subscribe to Pinki’s Palate below!