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