Creamy Pink Hummus


Looking for a great recipe for this Valentine’s Day.  Jaime Slavin shares her  amazing Pink Hummus Recipe inspired by Fresh Restaurant.


2 cups cooked or canned chickpeas
( when I use canned beans I always use Eden Organic brand b/c they contain no salt & no BPA. They cook their legumes & beans in kombu, which is a seaweed that helps break down the indigestible starches that make beans the “magical fruit” if you know what I’m saying).
1 large roasted beet, sliced
3 cloves garlic*
2 tbsp tahini
4 tbsp lemon juice
1/2 tsp sea salt
1 tbsp filtered water


In a food processor, puree all ingredients until creamy & smooth.

* if this sounds like too much/too strong, consider roasting the garlic before using for a sweeter/milder flavour. Or start with 1 clove & work your way up if you feel more garlicky flavour is needed!

Enjoy 🙂
Recipe inspired by Fresh Restaurant

Jaime Slavin is a nutritionist who graduated from Ryerson University with a Bachelor of Applied Science Honours degree in Nutrition and Food. Currently she is pursuing her Master’s degree in Public Health/Community Nutrition at The University of Toronto. Jaime has her own nutrition practice where she uses her clinical and holistic background to guide, teach, and encourage her clients to lead healthier lives and to feel great!

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