Beetroot is a very healthy vegetable, but I rarely eat it: to be honest, I don’t know what to do with it, except how to cook borscht and add it to the vinaigrette. Well, sometimes I squeeze juice from raw beets. And that’s all. And recently I read a recipe for hummus with beets and cooked it right there. After all, hummus is one of my favorite foods, it’s easy to make, and keeps in the refrigerator for several days.
Now getting beet vitamins has become easier and more fun, and you can also diversify and decorate the table with such hummus when you meet guests.
Ingredients: 200 grams of dry chickpeas, one large or two small beets, 2 cloves of garlic (or more, if you prefer more spicy), lemon, 4-5 tablespoons of olive or sesame oil, a teaspoon of caraway seeds (powdered), half a teaspoon of cayenne pepper, half a glass of tahini, salt.
Preparation:
Soak the chickpeas overnight, boil them the next day for about two hours, until they become soft. Drain the stock into a separate saucepan. Boil the beets until soft, the cooking time depends on their size. Put the chickpeas in a blender, add lemon juice, garlic, tahini, peeled and coarsely chopped beets, olive or sesame oil – and grind everything until smooth. If it comes out very thick, dilute with chickpea broth. Add salt and spices to taste (if cumin seeds, grind it in a coffee grinder).