Hummus with beetroot5 comments Jun 11th, 2010 | By Tobias | Category: Dips, Recipes
Hummus? Again chick peas? Yes, but again a new version. This time I have mixed some of my favorite ingredients to a mezze or dip. Beet root, chickpeas, garlic and Tahini. The result is a Hummus with beet root which dies not only have a great color but also a fantastic taste. The hummus gets a sweet and earthy touch from the beets, which fits very well.
Preparation time: 5 minutes + soaking the chickpeas in water over night
cooking time: 10 minutes
- 1 cup of dried chick peas
- 150 gram of beet root boiled
- 2-3 soup spoons of Tahini
- some lemon juice
- 2-3 cloves of garlic
- some olive oil
- salt and pepper
Soak the chickpeas over night, then drain them. Boil them in water for 10 minutes until they are soft. You may add the unpeeled garlic cloves to the boiling water to take the edge off the garlic.
Drain the chickpeas and put into a blender. Peel the garlic and add. Add as well the Tahini, the lemon juice, some olive oil and the beet root.
Mix until you have a smooth paste. Season with salt and pepper.
Tip: You can also add some cumin for seasoning.