Pink Pitaya & Sweet Chilli Hummus

Feel Good Recipes

In honour of national hummus day I have made this deliciously sweet, beautifully colourful hummus. Pink pitaya is also known as pink dragonfruit, this bright freeze dried extract powder is loaded with vitamins C, B1, B2, B3, iron, calcium, magnesium, carotene, lycopene and omegas 3 & 6. The link to where I got this from is on my Instagram, please see the link below

Yield: 1 cup


1 can chickpeas
1 tbsp tahini
2 tbsp olive oil (plus extra for serving)
2 tbsp lemon juice
1-2 tbsp water
2 garlic cloves
1 tsp paprika
1 tbsp pink pitaya powder
2 tbsp sweet chilli sauce
Salt to taste


  1. Add the tahini, olive oil and lemon juice to a food processor and process for 1 minute, scrape the sides
  2. Then add the minced garlic cloves, chickpeas, paprika and pink pitaya powder to the processor and whizz for another 1 minute, scrape the sides and process for another 30 seconds
  3. Now add the chickpeas, sweet chilli sauce and 1/2 tsp salt and process until smooth and thick 1-2 minutes, if it is too thick add the water slowly whilst mixing
  4. Taste test to see whether it requires anymore salt
  5. Serve or store in an airtight container for 3-4 days (if it lasts that long!)