Beetroot Hummus (chickpea paste)
- 1 tin of chickpeas (400 g)
- 1 onion
- 1 clove of garlic
- 200 g boiled beetroot
- 1 pinch of cumin
- 1 pinch of coriander, ground
- 1 teaspoon of curry
- 2 tablespoons of tahini (commercially available)
- Salt, pepper
- Pour chickpeas in a sieve and save the liquid.
- Peel onion and garlic, then dice.
- Dice the beetroot coarsely and place it in a tall container together with the chickpeas, onions and garlic.
- Added the spices and tahini. Blend with an immersion blender until you have a creamy hummus. Add a little bit of chickpea liquid if necessary. Season with salt and pepper.
Preparation time: 20 minutes
