Bean hummus with beets
- 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
Method
- 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
