In its most classic form we all know and most of us have a favorite hummus appetizer almost. Origin Middle Eastern cuisine, I came to us also in the neighborhood, it is also widely known and it’s a recipe made in the West. Especially in recent years, moved up the flavor by adding various flavors, in this case, appetizers. On the blog before, classic hummus, roasted pepper hummus and pumpkin hummus recipes available. Exquisite color beet hummus recipe with you today.
Arabic hummus chickpeas, so therefore, I think, made without sauce or dip called humus chickpeas recipes more pesto recipes and the name to call. Of course, the name started to be used as identification of the product and go through the front because the meaning can be the name of the technique and perhaps go beyond.
Hummus, chickpeas and tahini combination, and this combination provides an opportunity for you to be included in many different flavors. Pumpkin, avocado, Yesil vegetables, red peppers and spices with a combination of delicious beet hummus which is the subject of my post is appropriate we provide the opportunity for you to make. In the coming days I will add new recipes for hummus, but with beets last year’s Christmas menus at a table located between the first great color to have.
– 2 medium-sized cooked beets
– 1 cup of boiled chickpeas
– 1 cup tahini
– 2 cloves of garlic
– Juice of 1 lemon
– 1 cup olive oil
– Salt, pepper
– 1 teaspoon black seed
– 1 teaspoon pine nuts
– 1 tablespoon of pomegranate seeds
– 2-3 sprigs of dill
Our beet wrap and 2 layers of wax paper in oven 180 degrees for 30-35 minutes until tender and peel it back we’re we are preparing to baking. Our chickpeas we’ve boiled peeled away. Into a food processor the chickpeas, one of beets, tahini, lemon juice, all crushed and the mixture add salt and pepper and mix until homogeneous. The reason we have the order to add the beet, the color is very intense and the taste of the beets get what we wanted. Me that I have achieved sweet, dark pink (fuchsia-like) 2 medium beets was with. The second you add according to your taste palate and the eye. The mixture was slowly adding olive oil to our hummus the consistency of it upfront. Taste, consistency and color is OK service if we can prepare the Salt. ( Setting consistency and taste for lemon juice, you can do the addition of sesame oil or olive oil) in a pan heat gently on a slight beet hummus bowl we received our pit, we charred our pine nuts, black cumin and pomegranate grains, sprinkle with dill, we are decorating with branches. Bon Appetit…