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beet hummus
🇨🇷Costa Rica
•View in original language
(Português)
15 min(s)
10 servings
Cozinha de
@cozinhadeamigas- Ingredients
- Recipe
- Chickpeas1 cup
- Large beetroot1 unit(s)
- Tahini - sesame paste3 tablespoon
- Lemon Juice3 tablespoon
- Extra virgin olive oil to taste
- Zaatar (optional) to taste
- Syrian Pepper (optional) to taste
- Salt to taste
- Sesame for garnish to taste
- Garlic head (optional)1 unit(s)
- If you are going to cook the chickpeas, we advise you to soak them for 12 hours, changing the water every 4 hours. And pressure cook with water, salt and spices for 10 minutes. If you are going to use the already cooked, we recommend good quality ones.
- Cut the beet into squares and the top of the garlic head. Place the beetroot in frames on the baking sheet and wrap the garlic head drizzled with oil in aluminum foil, forming a bag and roast until the beet is soft and the garlic is roasted.
- If you cooked the chickpeas, when they are cooked, drain the cooking water, but RESERVE 2 cups of this water to get the humus done. If you used the already cooked version, use homemade vegetable broth to make the point, if you don't have it, use water (but it won't taste the same).
- Blend all the ingredients in the food processor, adding the liquid little by little to give the desired texture.
- Garnish with sesame and extra virgin olive oil. Serve with chopped vegetables or pita bread.
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