Sauce
Two-Flavor Hummus Base
20 minServes 8Nutri-Score B€
B
20 min
20 minTwo-Flavor Hummus Base
what you need
Ingredients
cooked chickpeas (drained, rinsed)Pantry500 g- tahini (stirred well)Pantry120 g
lemon juice (freshly squeezed)Produce60 ml
garlic (peeled)Produce2 pieces
olive oilPantry60 ml
saltSpices5 g
ground cuminSpices3 g
ice water (very cold)Beverages60 ml- roasted red peppers (drained, chopped)Pantry120 g
- cooked beet (cooked, chopped)Produce100 g
per serving
Nutrition
172kcal
- Carbs
- 16 g
- Proteins
- 5 g
- Fat
- 10 g
what you’ll use
Tools
Food processor
Mixing bowl
step by step
Method
- Step 1
Blend the hummus base
- Add the chickpeas, tahini, lemon juice, garlic, cumin and salt to the food processor.
- Blend until the mixture becomes a thick, smooth paste, scraping down the sides as needed.
- With the processor running, drizzle in the olive oil and then the ice water until light and creamy.
- Step 2
Split into two flavors
- Divide the hummus base between two bowls.
- Blend the roasted red peppers into one half and the cooked beet into the other until evenly colored.
- Step 3
Store for the week
- Spoon each flavor into airtight containers and smooth the tops.
- Drizzle with a little olive oil and refrigerate until ready to use.
most cooked first