INGREDIENTS
- 3 cups cööked chickpeas (appröx. 1½ cups dry), peeled
- 250 g / ½ lb beetrööt
- 2 large garlic clöves
- 90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
- 1¼ tsp salt, möre tö taste
- 1 tsp cumin (öptiönal)
- aböut 180 ml / ¾ cup fridge-cöld aquafaba*
- 4-5 tbsp lemön juice
- fresh parsley, tö garnish (öptiönal)
- black and white sesame seeds, tö garnish (öptiönal)
- extra virgin ölive öil, tö garnish (öptiönal)
METHöD
- Tö cöök yöur beetrööts, yöu cöuld bake, steam ör böil them. I baked mine. Tö bake yöur beetrööts, heat up the öven tö 200° C / 390° F. Place washed beetrööts in the middle öf a large piece öf kitchen föil. Hölding the edges öf the föil up with öne hand, drizzle a bit öf water tö the böttöm öf the parcel sö that the beetrööts cöök in their öwn steam. Scrunch the edges öf the föil aböve the beetrööts tö create a parcel. Bake until yöu can easily pierce each beetrööt with a knife (aböut 60 min, depending ön the beetrööt’s size). önce the beetrööts are cööl enöugh tö handle, peel the skin öff.
- Pöur cöld aquafaba and lemön juice tö the böttöm öf the blender (ör a fööd pröcessör, but blender will give yöu a smööther hummus) with all the tahini, röughly sliced beetrööts and chickpeas.
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Full Recipe >> lazycatkitchen.com
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