Beetroot hummus
A special taste experience
Hummus with beetroot not only looks special but also tastes exceptionally good.
The recipe
For the hummus
2 beetroots (approx. 250 g)
1 jar cooked chickpeas (230 g drained weight)
30 ml olive oil
40 g tahini
2 garlic cloves
1/2 lemon (juice and zest)
1/2 tsp cumin
2-3 tbsp water
salt
pepper
Furthermore
2-3 tsp olive oil
Sesame, roasted
Rosemary, fresh
The preparation
Preheat the oven at 200°C upper/lower heat.
Peel the beetroot and cut into dices (2x2 cm). Mix the beetroot with a bit of salt, a tbsp olive oil and place in a baking dish. Roast for about 25 to 30 minutes on the middle shelf. Take from the oven and let it cool a bit.
Strain off the chickpeas and rinse with cold water.
Now, put all ingredients (except the water) in a high-performance mixer or a food processor and process into a fine puree. If the hummus is too firm, add some water.
Season the hummus again with salt, pepper and a bit of lemon.
Serve in a bowl, topped with a bit of olive oil, roasted sesame and fresh rosemary.
SUGGESTION: If you are in a hurry, you can also use precooked beetroot.
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