Pink Hummus From Platters And Boards - cooking recipe

Ingredients

one 15-oz can chickpeas, drained
1/4 cup pickled beet juice
2 tablespoons olive oil, with more for garnish
1/4 cup tahini
1 garlic clove
1/2 teaspoon fine sea salt, with more as needed
fresh ground black pepper
chopped fresh parsley, for garnish

Preparation

In a food processor, place the chickpeas, beet juice, olive oil, tahini, garlic, and salt and process until completely smooth, 2 to3 minutes. Season with pepper and more salt.
Transfer to a shallow serving bowl, drizzle with olive oil, and sprinkle with parsley. Store in an airtight container in the refrigerator for up to 3 days.
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