This beetroot hummus has been one of the discoveries of this summer, we love it!
We already had a recipe for hummus on the blog, but this version is also more attractive it is much healthier and more nutritious, since beetroot is a great detoxifier and has wonderful properties that we will show you in some We like to cook with… that we dedicate to it in the future.
- 160 gramos de garbanzos crudos o 400 gramos de garbanzos cocidos
- El zumo de un limón
- 1 cucharada sopera de tahini
- 1 diente de ajo sin el germen
- 1/2 cucharadita de sal
- 2 cucharaditas de comino
- 1 remolacha de unos 180 gramos (cocida)
- Semillas de sésamo
- We can use canned chickpeas or cook them garbanzo beans. If we opt for this option, we have to soak the chickpeas for between 8 and 12 hours in plenty of water. Unlike other legumes, chickpeas should be put in the pot when the water is boiling, let it cook for 2 hours and add the salt at the end. Drain and let cool.
- Put the chickpeas in a blender or food processor together with the juice of half a lemon, the tahini, the garlic, the salt, the cumin and beets. Beat until creating a homogeneous cream. If you want the hummus to be less dense, you can add a little water or the chickpea cooking broth.
- Sprinkle sesame seeds over the hummus and that’s it is ready to serve. You can also add a splash of extra virgin olive oil.