Hummus also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice and garlic.
Ingredients
- 1 x beetroot
- 400 g chickpeas
- 2 clove garlic
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 pinch salt
- ½ dl olive oil
- 1 handful parsley
- 1 handful fresh mint
- 1 handful toasted sunflower seeds
- 1 handful pomegranate seeds
Method
- Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
- To the food processor, add cooked chickpeas. I use canned, pre-cooked. Finely chopped garlic, lemon, cummin, salt, cayenne pepper, tahini and a little olive oil. Blend until smooth and creamy, then slowly add some more olive oil and mix again.
- Serve the beetroot hummus on a plate, and top with parsley, mint, roasted sunflower seeds and pomegranate seeds. Pour over some good olive oil right before serving.
