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- Ingredients
- Recipe
- Chickpeas, soaked (minimum 6h)250 g
- Beetroot1 unit(s)
- Garlic Cloves5 unit(s)
- Small onion1 unit(s)
- Tahini1 coffee spoon
- Lemon1 unit(s)
- Olive oil2 tablespoon
- Cooking water3 tablespoon
- Salt and Black Pepper to taste
- Wash the chickpeas you soaked for at least 6 hours. Cut the beets into four large pieces.
- Place the chickpeas together with the beets in the pressure cooker, with a little salt, for 25 to 30 minutes, until very soft.
- Chop garlic and onion into very small pieces.
- When the chickpeas and beets are soft and ready, put them in a food processor (or blender) along with all the ingredients: salt, pepper, lemon, tahini, garlic, onion, olive oil and cooking water.
- When you have a smooth cream, taste it to check the seasoning and it's ready.
- Finish with more oil on top.
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