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
  1. Pour chickpeas in a sieve and save the liquid.
  2. Peel onion and garlic, then dice.
  3. Dice the beetroot coarsely and place it in a tall container together with the chickpeas, onions and garlic.
  4. 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