Beetroot hummus

Ingredients for 1 servings:

• 400 g beetroot
• 240 g chickpeas (jar or can)
• 75 g tahini
• some oil
• 1 lemon(s), juice
• 2 cloves garlic
• ½ tsp cumin powder
• ½ tsp harissa
• n. B. salt and pepper, freshly ground
• 100 ml water
• tbsp black cumin
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 50 minutes

vegan dip or spread, quick to make

Peel the beetroot, preferably under running water, and dice it. Heat a little oil in a saucepan and sauté the beetroot. Deglaze with about 100 ml of water and sauté with the lid on until soft. Add a little more water if necessary. At the end of the cooking time, there should be very little water left. Allow the beetroot to cool. Meanwhile, rinse the chickpeas in a sieve and drain well. Squeeze the lemon and peel the garlic. Add the chickpeas, tahini, harissa, cumin, and lemon juice to the cooled beetroot. Crush the garlic and blend everything thoroughly with a hand blender. Season generously with salt and pepper. Let it steep briefly and adjust the seasoning if desired. Transfer the paste to a lidded container, sprinkle with black cumin, and drizzle with olive oil. Leave to steep in the refrigerator, ideally overnight. It will keep in the refrigerator for several days.