Thanks to a couple of simple tricks our vegan beet hummus is oil-free yet velvety smooth despite no hi-powered blender. It's vegan and gluten-free.

3 cups cooked chickpeas (approx. 1½ cups dry), peeled
250 g / ½ lb beetroot
2 large garlic cloves
90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
1¼ tsp salt, more to taste
1 tsp cumin (optional)
about 180 ml / ¾ cup fridge-cold aquafaba*
4-5 tbsp lemon juice
fresh parsley, to garnish (optional)
black and white sesame seeds, to garnish (optional)
extra virgin olive oil, to garnish (optional)

To cook your beetroots, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.

next full instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here