Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- sieve
- food processor
Ingredients
Units Scale
- 265 grams chickpeas (drained)
- 2 garlic cloves
- juice of 1/2 lemon
- 60 grams tahini
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp - 1/2 tsp cumin
- 4 ice cubes
- 200 grams beetroot (cooked)
Instructions
PREPARATIONS
- Pour the canned chickpeas into a sieve and rinse with cold water until the Aquafaba stops foaming. You can save the Aquafaba for other recipes.
- Peel the garlic cloves.
- Halve the lemon.
- Cut the beetroot into chunks. If using fresh beetroot, peel it first.
INSTRUCTIONS
- Pour the chickpeas into the food processor. Add the garlic cloves, tahini, salt, olive oil, and cumin. Blend on medium until you get a chunky but creamy consistency.
- While the machine is running, gradually add the ice cubes. Blend for about 1-3 minutes (depending on your machine) until smooth and creamy. Adjust the seasoning with salt and lemon juice if needed.
- Add the beetroot chunks and blend again until well combined.
- Transfer the hummus to a bowl and garnish with olive oil, chickpeas, herbs, and paprika as desired.
Notes
The calorie information may vary depending on the product used, country and region.
- Prep Time: 5 min
- Cook Time: 5 min
- Category: DIP
- Cuisine: ARABIC
