Beetroot hummus recipe
Hummus is a well-known dish based on chickpeas. Today we are preparing one of the variations. This is beetroot hummus recipe. The dish is lean, but at the same time quite satisfying and appetizing.
Equipment
- 1 food processor
- 1 knife
- 1 teaspoon
- 1 tablespoon
- 1 pot
Ingredients
- 150 g chickpeas
- 120 g beetroot
- 2 tsp lemon juice
- ¼ tsp hops-suneli
- ¼ tsp salt
- 1 bunch parsley
- 1 pinch pepper black ground
- 1 tsp sesame seeds
- 1 pinch pepper red hot
- 1 tbsp vegetable oil
Instructions
- Prepare everything necessary. Boil the beetroot in advance in its skin.
- Soak the chickpeas for 2-3 hours, this will significantly reduce the cooking time of the grain.150 g chickpeas
- Pour the swollen chickpeas into a pot, cover with water and put on the stove. Cook with the lid slightly open at a slow boil for 40 minutes. The peas should become soft.
- Peel the beetroot and cut it arbitrarily. Place in the bowl of a food processor. Also send the chickpeas there. Do not rush to pour out the liquid in which it was boiled, you may need to add a couple of spoons to achieve a soft consistency of the hummus.120 g beetroot
- Add salt, hops-suneli, hot and black peppers, chopped parsley, and sesame seeds toasted in a dry pan.¼ tsp hops-suneli, ¼ tsp salt, 1 bunch parsley, 1 pinch pepper, 1 pinch pepper, 1 tsp sesame seeds
- Pour in lemon juice and vegetable oil.2 tsp lemon, 1 tbsp vegetable oil
- Process until a homogeneous puree is obtained. If the mass turns out to be very dry - add a tablespoon of chickpea broth.
- The beetroot hummus is ready, however, it is better to let it infuse and cool in the refrigerator for at least 2 hours. This way the appetizer will become more fragrant and expressive.
Nutrition
Calories: 32kcalCarbohydrates: 5gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.001gSodium: 20mgPotassium: 87mgFiber: 2gSugar: 2gVitamin A: 18IUVitamin C: 1mgCalcium: 11mgIron: 1mg