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beet hummus
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
1 servings
Vívian Roberta
@vivianrobertanutri- Ingredients
- Recipe
- Chickpeas227 g
- Beetroot100 g
- Tahini15 g
- Extra Virgin Olive Oil15 ml
- Chives to taste
- Squeezed lemon30 ml
- Salt to taste
- White/Black Sesame to taste
- pre-preparation Soak the chickpeas in cold, filtered water for 24 hours. Change the water once or twice during this period. 2. Discard the soaking water.
- Cook the chickpeas in the pressure cooker for 30 minutes (discard the water).
- Make a paper bag with the beetroot and add salt and oil, put it in the oven for 35 minutes or until it is very soft.
- Place all the ingredients in the food processor, the cooked chickpeas and beets, along with the fresh herbs, salt, tahini, lemon juice and olive oil. *Add a little more oil if necessary to help process.*
- Place in a glass jar and sprinkle with white and black sesame seeds.
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