Pretty simple, pretty fast, pretty delicious, pretty PINK.
I love this nutrient packed dish from the Middle East. Because of the chickpeas it’s a wonderful plant-based source of protein. You can use it as an addition to literally everything. Hummus is the best proof that healthy food doesn't need to be expensive or complicated. In the Levant cuisine it's usually part of mezze, a mix of small plate dishes, that are meant to share and together make up the entire meal.
1 glass of chickpeas (430g), drained and rinsed
2 medium cooked beetroots
2 cloves garlic
1 medium lemon, zest and juice
2 tablespoons tahini
3 tablespoons olive oil
1/4 teaspoon fleur de sel
1/2 teaspoon grounded cumin
Mix the beetroot, chickpeas and garlic in a food processor for about 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture. If it’s too dry or you want to make it more creamy, add more tahini or water. Unit you like it 🤍
I love Hummus, because it’s so versatile. It’s a perfect snack on its own, with some crudités, you can use it as a dip or as a filling for a sandwich, it makes a nice addition to a veggie bowl or salad. Just play around with it how you like.
You can do this recipe also without beetroot. It will be less in quantity and of course minus the beetroot taste and colour, but I love the plain one too. And it’s a great recipe to prepare a day or even two in advance.