Hummus with Beets

by Editorial Staff

After my trip to Israel, I became a fan of hummus. It’s a pity, but I have not yet found the very taste in my city. And there are practically no places where you can try it. But I decided to fix it at home.

Cook: 1 hour

Servings: 4-6

Ingredients

  • Canned chickpeas – 1 Piece (bank)
  • Beets – 2 Pieces
  • Tahini – 3 Art. spoons
  • Lemon juice – 2 Tbsp. spoons
  • Water – 2 Art. spoons
  • Rosemary – 1 Piece (twig)
  • Salt – 0.5 Teaspoons

Directions

  1. Wrap the washed beets in foil. Bake it at 190 degrees for 40 minutes in the oven.
  2. Then cool the finished fruits, peel and rinse.
  3. Then place the beetroot in chunks in a mixer along with the chickpeas, salt, water, tahini, juice and chopped rosemary.
  4. Process the mass within 3 minutes. You can serve hummus

Bon Appetit!

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