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beetroot hummus
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(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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