Beetroot hummus
Ingredients
- 2 Beetroots (small and pilled or just a big one)
- 1 cup Chickpeas (raw, left in water for 12 hours)
- 1 teaspoon Garlic (thinly chopped clove (optinal) or in powder form depending on your preferance)
- 2 tablespoons Tahini
- 1 tablespoon Coriander (fresh thinly chopped or in powder form)
- 4 tablespoons Olive oil
- 1 Lemon (its juice)
- Salt
- Pepper
- 1/2 cups Water (Ρυθμίστε την ρευστότητα ανάλογα με την προτίμησή σας.)
Instructions
Place the chickpeas in a bowl with water overlapping them and let them sit for 12 hours.
Once the chickpeas are ready, peel the beetroots and garlic. Prep your strong mixer.
Put the chickpeas in and blend them till they turn into a sort of cream.
Add the beetroots, cut in cubes, and keep blending.
Once those two main ingredients are blended well and have turned into a paste form, add the garlic, olive oil, tahini, coriander, lemon juice, salt and pepper.
Blend all your ingredients together so that they turn into a cream with the texture of your choice.
Notes
- You can also make this recipe with cooked chickpeas and beetroots but the result won't be the same as far as both taste and nutritional value go.
- Moderate garlic quantities according to your liking. You can always use powder or choose not to use any at all.
- You could also add nuts or seeds to the recipe either blending them together with everything else or on top once your hummus is ready.
- Try it on top of breadsticks or vegetable sticks.
- It's a perfect match for a menu with spicy flavors such as Mexican, Lebanese etc.
- Store it in the fridge or freezer to enjoy later.
- You can use it in sandwiches, Arabic pita bread with falafel, appetizers, as a dip in a buffet or even in a vegetarian burger.
- A perfect choice for fasting, Clean Monday and a vegan diet.
Christina
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