Beetroot Hummus
This seven ingredients recipe starts with quick soaking your chickpeas for 2-3 hours or overnight. Wash them and drain. The next step is to cook the chickpeas. It is preferable to cook in a pressure cooker to save both time and energy or boil them in a pan for about one hour. Once your chickpeas are tender, drain and add them to a food processor. Throw in some garlic, salt, cumin seeds (or powder), olive oil, tahini and precooked beetroot. Blend until creamy and smooth. Add some water while grinding if needed. It is a delicious, smooth, garlicky, rich and absolutely perfect snack or spread to be eaten with brown bread or rice crackers or simply with vegetables. Taste and adjust seasonings as you prefer. Add lemon juice if you like a little sour. In the end garnish with a little more olive oil and fresh coriander. Keep the leftovers in the refrigerator for up to one week or more. It tastes even better when refrigerated, as it has time to thicken up and have more flavor. If you try this recipe let me know !! Leave a comment and always remember to like, subscribe and hit the bell icon to get updates on my new healthy recipes.