Vegan Recipes

PINK HUMMUS

I have to admit that I’m addicted to hummus …

The truth is that starting from basic hummus, you can create a thousand varieties by simply adding the “extra” ingredient that you like the most.

Lately I have an obsession with beets and I eat them every day. You will like to know that this vegetable is high in vitamin C, fiber and minerals and contains potassium, magnesium and vitamin B. In addition, the color it gives to all meals is incredible, it seems you eat unicorn food …

 

 

I usually do hummus once or twice a week, because I like to add it to main meals or have it as a snack between meals.

The main ingredient of hummus are chickpeas, which are a source of protein and iron. Normally I use canned chickpeas and I make sure to rinse them well with water until no foam comes out. If you prefer to use dry chickpeas, simply let them soak in 24 to 48 hours, changing the water a couple of times and then simmer them.

I like to do a lot and keep half in the fridge for the next few days!

Ingredients:

400g rinsed CHICKPEAS

1 big BEET (or 2 smalls)

1 GARLIC GLOVE

1 tablespoon OLIVE OIL

pinch SALT

pinch PEPPER

1 teaspoon CUMIN SEEDS (or CUMIN POWDER)

1 LEMON (JUICE

Preparation:

If you use canned chickpeas, just rinse them with fresh water. // If you use dry chickpeas, soak them for 24h min and then boil them for 60-90 min until soft. *In the pressure cooker it will take about 20-25 minutes if they have been well soaked.

Add all the ingredients in a big bowl.

Blend everything until smooth texture. Note: I like to start blending with short pulses and then I finish with hight speed.

Added as a dressing to your meals, spread in to toast or use it as a deep with raw vegetables…

ENJOY!

Here is the video of the recipe! Subscribe to the channel and share it with whoever you want …

Let me know in the comments if you try the recipe…

ALBA

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