Beetroot HummusCourse: DipsCuisine: European, Middle EastDifficulty: Easy
1 can of chickpeas
water from the can (aquafaba)
1 lemon (juice)
Salt and pepper
1 tsp oil
- Steam beetroots.
- When you can poke fork through, the roots are ready.
- The water of the chickpea can (aquafaba) has to be mixed first in a blender or food processor till it becomes white and foams.
- Add all remaining ingredients and blend.
- Add water if needed.
- Sprinkle sesame seeds on top.
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