This One is for the Hummus Lovers! ????

Instructions

Pink hummus

1. To boil the beetroots, first scrub the beetroots with a clean loofah, a clean rough sponge, or a brush. The point is to scrape off any excess dirt and soil without peeling the beetroots. Place them in a medium saucepan. Cover with 2 cm of water. Bring to the boil over high heat and simmer until tender, about 20-30 minutes. Allow them to cool down and peel under running water.
2. The perfect hummus has a creamy texture. To achieve that, you need to peel the chickpeas. This might sound like a lot of work but I have a brilliant shortcut for that! Pour the chickpeas into a salad spinner and fill with water. Slightly rub the chickpeas. The skins will pop up to the surface and when you push the basket up and down, the skins will group on the water and it will be really easy to collect them. If you don’t have a salad spinner, pour the chickpeas into a large bowl and rub them under running water. The running water will also help the skins of the group.
3. Put the beetroots, chickpeas, tahini, garlic, olive oil, and salt in the food processor. Squeeze the lemon juice and pulse until the texture becomes silky and creamy. Adding ice cubes while running the processor will prevent heating and help the smoothness. You can add up to six cubes depending on your processor’s performance. Taste and add more salt, tahini, or lemon if needed.
4. Transfer the hummus to a wide dish and make a crater with the back of a spoon.
5. Drizzle some olive oil and top with red pepper, fresh thyme leaves, and sesame seeds. Enjoy your delightful hummus with lavash or chips as your spoon!

Mind-blowing green hummus:

1. To make the mind-blowing mung bean and coriander hummus, add the mung bean, tahini, coriander, garlic, salt, and olive oil to the food processor.
2. Squeeze the lemon juice and pulse until the texture becomes silky and smooth. Adding ice cubes while running the processor will prevent heating and will help the smoothness. You can add up to eight cubes depending on your processor’s performance.
3. Transfer the hummus to a wide dish and make a crater with the back of a spoon.
4. Drizzle some olive oil and top with red pepper flakes, pistachio, and coriander leaves. Your green hummus is ready to blow your mind! It would also be perfect in a wrap with white cheese- also known as feta- and walnuts.