Ingredients
- 500 g beetroot
- 500 g drained chickpeas (canned), rinsed
- 150 g tahini
- 4 tbs lemon juice
- 2 cloves of garlic, peeled
- 1 ts cumin seeds
- 1 1/2 ts salt
- 2 tbs olive oil
- 1 tbs Dukkah (oriental spice blend)
Preparation
1. Wash, peel and dice the beetroot (preferably using gloves) and place in the Softiera insert.
2. Pour approx. 120 ml of water into the pot and place the Softiera insert inside. Place the Secuquick softline on pot and close it.
3. Heat the pot on highest level up to the soft window, switch to a low level, and cook for approx. 5 minutes in the soft area.
4. Depressurize the pot at the end of the cooking time and remove the Secuquick. Put the beetroot water to one side to puree.
5. Allow the beetroot to steam dry, puree finely with all the ingredients up to and including the salt in a high-powered blender or cutter.
6. If the hummus is too thick, gradually add beetroot water until a creamy consistency is achieved.
7. If the beetroot water from the pot is not enough to achieve a creamy consistency for the hummus, add a little more water.
8. To serve, drizzle the hummus with olive oil and sprinkle with dukkah spice mix.
Tip
- Hummus tastes best served with fresh flatbread.
This recipe has been tested and approved by AMC.
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