beetroot hummus

Photo of the beetroot hummus – recipe of beetroot hummus on DeliRec

beetroot hummus

Name: beetroot hummus
Prep time: 40 min
Total time: 40 min
Yield: 12 Servings
Ingredients: 200 g Chickpeas soaked for 12 hours; 1 unit(s) Beetroot; 100 ml Olive oil; 1 unit(s) Lime; 50 g Tahini; 2 teaspoon Cumin Powder; 2 teaspoon Coriander Powder; 1 teaspoon Salt; 1 teaspoon Black pepper; 50 ml Chickpea cooking water; 1 unit(s) Garlic (without the core)

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🇧🇷Brazil

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(Português)

40 min(s)

12 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Chickpeas soaked for 12 hours200 g
Beetroot1 unit(s)
Olive oil100 ml
Lime1 unit(s)
Tahini50 g
Cumin Powder2 teaspoon
Coriander Powder2 teaspoon
Salt1 teaspoon
Black pepper1 teaspoon
Chickpea cooking water50 ml
Garlic (without the core)1 unit(s)

Using new water, cook the chickpeas under pressure
Turn off the heat when it has been under pressure for 8 minutes.
Peel the beetroot, chop it into coarse pieces and put it to cook in a small pan.
Transfer the chickpeas to the processor and save the cooking water
Portion all the ingredients in the processor to make the hummus
Add the beets when they are cooked (test with a knife if they are soft)
Beat everything and gradually add the cooking water to the desired point.
In case you don't like some of the seasonings, add them slowly too. Like Pepper and Cumin Powder
The ideal point of hummus is consistent so be careful when adding water, the recipe is to be made calmly and you can beat well to obtain a very smooth cream
📌 Chickpeas can be cooked without a pressure cooker, it will just take a little longer

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beetroot hummus

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