NOTES
- Adding a couple of ice cubes to the food processor when it’s just about done, gives it a silky churned -like an ice cream- texture.
- For serving*: Olive oil, sesame, caper, chili pepper, fresh coriander or parsley, pine nuts, sumac.
| 400 gr. dry peeled chickpeas | |
| 2 medium cooked beetroots | |
| 3 tablespoons tahini | |
| 2 cloves garlic | |
| ½ teaspoon salt | |
| ¼ teaspoon ground cumin | |
| Zest and juice from 1 medium lemon | |
| 3 ice cubes |
| 1. | Soak chickpeas in plenty of cold water overnight (ideally for 12 hours). |
| 2. | Drain chickpeas and discard the soaking water. |
| 3. | Place the chickpeas in a colander and rinse well. |
| 4. | Place them in a large pan with enough cold water to cover them and bring to boil. |
| 5. | Remove the froth from the top with a spoon. |
| 6. | Drain chickpeas and then put them back in the pan and add enough warm water to cover them again. Bring to boil and cook to a medium temperature about an hour, until tender. |
| 7. | Drain chickpeas and allow to cool. |
| 8. | In a food processor or blender, mix chickpeas and garlic, and pulse until smooth. |
| 9. | Add ice cubes, lemon juice and zest, tahini and seasonings and keep mixing. |
| 10. | Add beetroot and blend again until smooth and creamy. |
| 11. | Taste and adjust the seasonings, adding more salt or lemon if needed. |
| 12. | Transfer to a bowl. Finish with a drizzling of olive oil and fresh coriander leaves on top. |
| 13. | Sprinkle with sesame, sumac or any of the ingredients below* you like. |
| 14. | Serve with pita bread, bread sticks or rusks. |
| 15. | Beetroot hummus will keep in the fridge, covered well, for 4-5 days. |
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