Married to a Lebanese I learnt how to make hummus, this amazing dish loved the world over, the proper way. This is the classic and beets version of many I have created.

SERVES 8| PREP TIME 15MINUTES | COOKING TIME 25 MINUTES

Ingredients

Classic Hoummus

 250g chickpeas
1tsp bicarbonate of soda
1tsp cumim
280g tahini
5 tbsp lemon juice
3 garlic glove crushed
1lt ice cold water
½ tsp salt
pomegranade and to garnis

 

Beets Hoummus

250g chickpeas
1tsp bicarbonate of soda
1tsp cumim
280g tahini
1 cooked beet chopped
5 tbsp lemon juice
3 garlic glove crushed
1lt ice cold water
½ tsp salt

 

Soak the chickpea overnight with a tsp of bicarbonate of soda. Next day, rinse the chickpea well and place them in a deep pot or pressure pan with the cumin and enough water to cover them. If using the pressure cooker it will take only 20 minutes from when the pressure steam starts. Set aside to cool. Place the chickpea in a food processor and blend it until it is creamy, add the chopped beets for the beets version. Add the other ingredients slowly leaving the water for the end. Taste for seasoning.