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Beetroot Hummus

“Beets are packed with nutrients. Start soaking chickpeas overnight.”


Ingredients:


  • 8 ounces

    chickpeas

  • 1 large

    onion, chopped

  • 1 pound

    beets

  • 1/2 cup

    tahini

  • 3 cloves

    garlic, crushed

  • 1/4 cup

    fresh lemon juice

  • 1 tablespoon

    ground cumin

  • 1/4 cup

    olive oil

Directions:


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

  • Let chickpeas and in a large heavy saucepan ; Covering onion with water and bring to a boil over medium heat . Cook for 1 hour or until chickpeas are very soft . Let the reservation 1 cup cooking liquid . Allow to cool .

  • Meanwhile, in a large saucepan cover with water and bring to a boil beets over medium heat . Cook until tender ; Drain and allow beets before cooling the skins and hoes .

  • Beet puree in a food processor ; the chickpeas and onions , sesame paste , garlic , lemon juice and cumin. Process until smooth. Slowly while the machine is running , pour in the reserved cooking liquid and olive oil. Continue to process until mixture is thoroughly combined. Drizzle with a little olive oil .


Beetroot Hummus

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