Beetroot Hummus

It is another delicacy with beetroot. If the previous dish did not make you love the beet, this one will surely do. One of my friends loved the beetroot hummus and started asking for it every time she comes to my place.

The beetroot hummus is the traditional hummus made with chickpeas, onions, garlic, tahini, lemon, cumin and olive oil, then flavoured and coloured with beetroot.

Ingredients:

·         225 gm chickpeas

·         1 large onion, chopped

·         450 gm beets

·         ½ cup tahini (sesame seed paste)

·         3 cloves garlic, crushed

·         4 tablespoons fresh lemon juice

·         1 tablespoon ground cumin

·         4 tablespoons olive oil

Method:

1.       In a large bowl, cover chickpeas with cold water and soak overnight.

2.       Drain chickpeas and place in a large heavy saucepan, add onion, cover with water and bring to boil over medium heat.

3.       Cook for an hour, or until the chickpeas are very soft.

4.       Drain, reserving 1 cup (250 ml) of cooking liquid. Allow to cool.

5.       Meanwhile, in a large saucepan cover beets with water and bring to boil over medium heat.

6.       Cook until tender, drain and allow beets to cool before removing the skins and chopping.

7.       Puree beets in a mixer, add the chickpeas and onions, tahini, garlic, lemon juice and cumin, until smooth.

8.       While the mixer is running pour the remaining cooking liquid and olive oil. Continue until the mixture is combined.

9.       Drizzle with little olive oil.