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.
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
Side: Quinoa, chia and turmeric crackers
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.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.