CHICKPEA BEETROOT HUMMUS
Hummus with beetroot & vegetables
Equipment
- High-speed blender
Ingredients
- 5-6 tbsp. of tahini;
- 520 gr of canned chickpeas each can 260 gr of drained chickpeas;
- juice of half of a large lemon;
- 1-2 cloves of garlic;
- 1 dcl of water, add more if necessary;
- 1/2 tsp. of salt.
For the beetroot hummus:
- 6 tbsp of hummus
- 1-2 slices of fresh, peeled beetroot.
TO SPRINKLE ON TOP OF THE HUMMUS:
- a couple of green olives;
- a couple of green and black olives, sliced;
- 4-6 pieces of dried tomatoes from oil, finely chopped;
- some olive oil to drizzle on top;
- some capers;
- 1 small red onion and 1 spring onion, finely chopped;
- a bit of chopped parsley, and 1-2 whole leaves;
- a couple of leaves of baby spinach (optional);
- a good pinch of chilli flakes;
- some sliced cherry tomatoes;
- a good pinch of za'atar seasoning.
- crispy fryed onion (I used store bought).
Additional:
- some marinated artichokes (preserved in oil) to serve with.
Instructions
- Drain chickpeas from excess liquid and put it in a deep bowl or container.
- Add the rest of the ingredients for hummus and blend with a stick mixer or a high-speed blender and blend until creamy consistency, add a bit more water if necessary. Hummus should become creamy and not too thick.
- Serve hummus on a large plate. Take 6 tbsp of hummus and mix it with slice ot two of beetroot into a creamy dipp then put it on a plate. By using a tablespoon even it out, then shape several shallow dents on the surface. With a top of a sharp knife make decorative swirls (on the edges between beetroot and chickpea hummus).
- Drizzle on top with a bit of olive oil.
- Arrange prepared ingredients over the surface. Place tomato slices as in images. Add the rest of the ingredients as in images one after another. Add chopped parsley. Drizzle the surface again with a bit of olive oil and serve.