Bean hummus with beets

  • Level

  • For the pulses
  • 200 g dried white beans
  • 1 g bicarbonate
  • 1 L water
  • For the hummus:
  • cooked white beans
  • 2 beets
  • 4 g sweet paprika
  • 4 g salt
  • 15 ml olive oil
  • 30g water
  • 10g tahini


    - For pulses:
    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.
    Tags: Vegan & Gluten Free

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