This beetroot hummus is a variant of the traditional recipe that will bring a new flavor and, above all, an incredible color to your table.
With all the detoxifying properties of beetroot, this hummus will be loaded with nutrients.
Hummus can be eaten as a garnish, as a spread on raw vegetables, as a sauce with flatbread, or as a spread as mayonnaise on sandwiches.
Ingredients
- 160 grams of raw chickpeas or 400 grams of cooked chickpeas
- a lemon juice
- 1 tablespoon of tahini
- 1 clove of garlic
- 1/2 teaspoon of salt
- 2 teaspoons of cumin
- 1 beet of about 180 grams (cooked)
- Sesame seeds
Instructions
- We can use canned chickpeas or cook it. If we choose these options, we should soak the chickpeas for 8 to 12 hours in plenty of water. Unlike other legumes, the chickpeas must be placed in the pan with the water boiling, let it cook for 2 hours and add the salt at the end. We drain and let it cool.
- We put the chickpeas in a blender or food processor along with the juice of half a lemon, tahini, garlic, salt, cumin and beetroot. We beat until creating a homogeneous cream. If you want the hummus to be less dense, we can add a little water or the chickpea cooking broth.
- We sprinkle sesame seeds on top of the hummus and it’s ready to serve. You can also add some extra virgin olive oil.