Hummus is one of my favorite sauces, made with chickpeas and tahini, perfect to eat with croutons or on bread. To make it even more special, I wanted to give it an irresistible color by creating a delicious pink hummus. This is an easy and simplified recipe; in fact, let’s see how to make hummus without tahini (sometimes hard to find, or not always present at home) with cooked beetroot, pre-cooked chickpeas, and sesame seeds. It couldn’t be easier! And to accompany this sauce, let’s make “nachos” at home in the air fryer (or oven) using just 1 ingredient: A FLATBREAD + spices. Believe me: this snack is so quick and easy that no one will believe it was made with just one ingredient and in less than 10 minutes.
Let’s see how to make this deliciously easy pink hummus and flatbread nachos. They’re perfect anytime, for lunch, dinner, or a special aperitif!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
Ingredients
- 1 cooked, boiled red beet (3.5 oz)
- 1 can of pre-cooked chickpeas (8.1 oz)
- 1 tablespoon sesame seeds
- 2 tablespoons extra virgin olive oil
- 1 clove garlic (optional)
- 1/2 lemon (juice)
- to taste paprika
- to taste salt
- 2 flatbreads
- to taste salt
- to taste paprika
- 1 tablespoon extra virgin olive oil
Tools
- Air Fryer
- Chopper
- Blender
If you want a rustic-looking hummus, the chopper is perfect (as I did), but if you prefer a smooth creamy texture, you can use the blender.
Steps
First, let’s prepare the pink hummus. Drain and rinse the pre-cooked canned chickpeas well under water. Separately, cut the beetroot into pieces. In a mixer (chopper), add the chickpeas, beetroot, the juice of half a lemon, olive oil, a pinch of salt, sesame seeds, and, if you like, a clove of garlic (it’s fine without, or use a small clove). Blend everything for a few minutes until you get a cream. If you prefer a less rustic effect, you can use the blender: in this way, the cream will be smoother and silkier.
Transfer the pink hummus to a bowl and, if you like, serve it with a drizzle of olive oil and more sesame seeds on top. Leave it in the refrigerator to enhance the flavor.
Prepare the nachos: take two flatbreads and cut them first into strips, then into triangles. You can make them the size you prefer. Season them in a bowl with olive oil, paprika, and salt. Place the nachos in the air fryer and cook them at 392°F for about 5-6 minutes.
* Alternatively, you can bake the nachos in the oven at 356°F for 10 minutes.
Serve the pink hummus with the nachos and enjoy this delight. Bon appétit.
Tips for you:
✔ You can also make pink hummus with tahini: in this case, 1 tablespoon is sufficient.
✔ Pink hummus can be stored in the refrigerator for up to 2 days.
✔ It is necessary to cook the nachos directly in the basket of the air fryer without trays or parchment paper: this way, they will cook thanks to the air circulating 360 degrees from bottom to top, allowing for ideal air frying. Trays or parchment paper would hinder the air circulation inside the air fryer.
✔ I recommend using the BBQ mesh to place directly in the non-stick basket of your air fryer: the mesh protects the non-stick surface of the basket (which will remain as new) and allows food to cook evenly, letting air pass 360 degrees. You can find it on Amazon by clicking here.
✔ Alternatively, you can use perforated parchment paper, which allows air to pass from bottom to top. You can find it on Amazon by clicking here: link.
✔ You can also use an oil sprayer, available in supermarkets. I recommend one of these because their spray is truly nebulizing and controlled, besides being really excellent. You can find some by clicking here. Alternatively, you can purchase the spray bottle that you can fill yourself with the oil you prefer. I leave you a link to an excellent sprayer here.
✔ For this recipe, I used the COSORI 5.5 air fryer, which you can find on Amazon here: link
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