Let the white beans soak for 12 hours in 1 L of water and 1 g of bicarbonate. Then drain and wash well.
Cook in cold water for 1h 30min, without salt, covering the pot and removing any excess foam that appears.
- For the hummus:
Bake the beets with their skins at 200ºC for 30 minutes. Set aside to cool down. Blend the beans with the beets, water and olive oil until obtaining a smooth and homogeneous texture. Finish seasoning the hummus with salt, tahini and sweet paprika.
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