PEACH AND PECAN GALETTE
17 June, 2019
TURMERIC CRÊPES WITH RICOTTA AND BROCCOLINI
21 July, 2019

BEETROOT HUMMUS TO WELCOME THE SUMMER

At the start of this month I went to the Spanish island of Formentera for my sister’s destination wedding as I explained on my previous post. In the days prior to go on holidays, I prefer to cook easy, but still delicious dishes, as I have lots of things to do before traveling.

This is why I opt for salads or quick dips like guacamole or the one I am suggesting today: beetroot hummus. This time I ate it with chia and turmeric crackers from Gadis Supermercados.

INGREDIENTS

250 gr (1 ½  cup) canned chickpeas or 200 gr (1 cup) dried

150 gr (5 oz) fresh beetroot or 100 gr (3.5 oz) already cooked

1 tbsp tahini

1 tsp cumin

Some extra virgin olive oil

The juice of a lemon

SideQuinoa, chia and turmeric crackers

 

METHOD

If you want to prepare this hummus with dried chickpeas and fresh beetroot, first you have to soak the chickpeas in a bowl for a whole night. Then, the next morning cook them for about 90 minutes (or 25 if you use a pressure cooker). Meanwhile peel the beetroot and cook it as well for at least 30 minutes or until soft. If you are going to use the already canned ingredients, then you can skip this step.

In a mixer combine all the ingredients until smooth. Serve in a big bowl and eat this hummus with quinoa, chia and turmeric crackers.

A delicious combination for this summer!

 

 

 

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