A root vegetable that is both delicious and wonderfully colored: Beet!
When it meets with tahini, it turns into a practical recipe that you can consume on toast, as a side dish with your meals, or as an appetizer. Let the ingredients be prepared for this delicious recipe that must be tried and crown your pleasant tables! Enjoy your meal
-1 medium beet
-2 cups boiled chickpeas
-5 tablespoons of tahini
-5-6 tablespoons of water (can be added according to consistency)
-3 tablespoons of olive oil
-2-3 cloves of crushed garlic
-3 tablespoons of lemon juice
-1 teaspoon of salt
For the above:
-1 teaspoon of olive oil
Hazelnut / peanut
How to make
Stew the beets for 15 minutes in the pressure cooker.
Peel the boiled beet and cut into cubes.
Boil the chickpeas in a separate pot for 15-20 minutes.
Peel the skin of the boiled chickpeas.
Take the chickpeas and beets into the blender or food processor bowl.
Add tahini, lemon juice, olive oil, salt, and garlic on top and run it in short intervals.
Continue to run the machine by adding spoonfuls of water to make chickpeas and tahini smooth.
Put the smooth consistency hummus on the serving plate.
Saute the hazelnuts/peanuts in olive oil until they turn color. Pour over the hummus and serve.