This is a special recipe for Mother's Day. It's easy and has a beautiful balance of flavor and color. In this video recipe, I share 3 tips to getting perfectly creamy hummus.
Canned chickpeas | 540 Milliliter (1 can of 540 ml) | |
Olive oil | 1/3 Cup (5.33 tbs) | |
Salt | To Taste | |
Roasted garlic | 2 Clove (10 gm) | |
Tahini/Tahina | 1/2 Cup (8 tbs) | |
Lemon juice | 1/4 Cup (4 tbs) | |
Ice cold water | 1/4 Cup (4 tbs) | |
Cooked beets | 1/2 Cup (8 tbs) | |
For topping: | ||
Olive oil | 4 Tablespoon | |
Sumac | 1 Tablespoon | |
Chickpeas | 1 Teaspoon | |
Cooked beets | 1/4 Cup (4 tbs) | |
Parsley | 1/4 Cup (4 tbs) | |
Toasted peanuts | 1 Tablespoon |
MAKING:
1. Drain and rinse the chickpeas and reserve a few for the topping.
2. Remove the skins from the chickpeas.
3. In a food processor add the olive oil, salt, garlic, tahini and lemon juice and process till it’s nice and frothy.
4. Add the Chickpeas and some ice-cold water to help it puree to a smooth paste.
5. Remove about 3/4 of the garlic hummus.
6. Add the beetroot to the 1/4 that’s leftover and blend.
7. Add dollops of the beet hummus and spread out making a well in the middle.
8. Add all the topping ingredients and serve with pita bread.
SERVING:
9. Serve and enjoy!