If you’re looking for new ways to eat chickpeas and you love hummus, but you’re tired of the same flavor, here’s the right recipe to cheer you up and motivate you to try something new. Beetroot gives hummus a beautiful color, additional nutrients and of course a new taste. Play around, feel free to add more or less beets then the recipe asks for. What I really like about these recipes is that they are very easy to adapt to any taste. While making, taste and add more beets, salt or lemon according to your own preferences.
Vibrant and Tasty, Oil-Free Hummus with Beets
Enjoy this bright and delicious hummus with beets!
Equipment
- Pressure Cooker optional
- Blender or Food Procesor
Ingredients
- 500 g cooked chickpeas 250g raw
- 150 ml of cooking water more as needed
- 2 beets about 340g, boiled, peeled
- 1 teaspoon of salt
- 1 tablespoon of tahini
- 1 large cloves of garlic or 2 small
- juice of one lemon
Instructions
- Soak raw chickpeas in water overnight (about 8 hours).
- In the morning, rinse them well, put them in a pot and add enough water so that the water is about 2-3 fingers above the level of the chickpeas. If cooking in a pressure cooker, cook for 25 minutes on high pressure, then turn off and let the pressure drop on its own. If you are cooking in a regular pot, cook for a minimum of about an hour or until the chickpeas are completely tender.
- Boil the beets in water and peel off the skin after cooking. Cut the beets into quarters.
- After they have cooled down a bit, strain and transfer the cooked chickpeas with 150ml of cooking water to a blender or food processor, add beets, salt, tahini, garlic and lemon juice. Grind everything well until a creamy mass is obtained. If necessary, when grinding, add more cooking water. Add a couple of tablespoons at a time until you reach the desired thickness. The hummus will thicken slightly once it cools completely, so count on that.
- Leave the hummus to cool a little and pack it into jars. Keep it in the fridge for about 3-4 days.