Chickpeas hummus with diced beetroot

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Chickpeas hummus with diced beetroot

Ingredients

400 g Orogel Plain Chickpeas
2 tablespoons tahini
100 g Greek yoghurt
250 g cooked beetroot
1 lemon
1 sprig of mint
chives
chilli pepper
sweet paprika
extra virgin olive oil
salty wafers or crackers
salt and pepper

30

4

Easy

Appetizer

Pot

Method

Cook the chickpeas into lightly salted water for 20 minutes. Drain them and put them in a blender with tahini, lemon juice and 1/2 teaspoon salt, adding enough water to get a soft and smooth purée.
Chop finely 4-5 mint leaves and two stems of chives. Mix the herbs with the chickpea purée, add the yoghurt and a pinch of chilli pepper.
Cut the beetroot into small dices, season with salt, pepper and oil to taste.
Serve the hummus with some sprinkled paprika, the salty wafers or crackers, and the fragrant beetroot salad adding some chopped chives to taste.