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Beetroot hummus recipe
The beetroot hummus is a luscious and colourful variant of the quintessential chickpea-based antipasto.
2 beetroots, about 300 g
400 g of cooked chickpeas
2 cloves of garlic
2 spoonful of tahini
1 teaspoonful of powdered cumin
1/2 a teaspoonful of olive oil
Clean and peel the beetroots and cook them in a small pot with little water until the vegetables are covered.
Put the chickpeas, the juice of one lemon and its grated peel in a blender with two cloves of garlic, two spoonful of tahini, salt, pepper and olive oil. Put aside. When the beetroots are tender, let them cool and then add the other ingredients and mix all together.
If the hummus is too dry, add little cooking water. Mix until the beetroot hummus until it has the desired texture.
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