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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

  1. 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.
  2. 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.
  3. Cut the beetroot into small dices, season with salt, pepper and oil to taste.
  4. Serve the hummus with some sprinkled paprika, the salty wafers or crackers, and the fragrant beetroot salad adding some chopped chives to taste.
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