Hummus Dip and Beet Hummus

Name: Hummus Dip and Beet Hummus
Ingredients: 1 1/8 lbs chickpeas (about 500 grams); 2 tablespoons plain yogurt; 1/4 cup olive oil; Juice of 3 lemons; 1 cup tahini (about 240 grams); 1 tablespoon salt; 1 tablespoon cumin; 1 tablespoon ground coriander (adjust spices to taste); For the beet dip:; 2 large cooked beets; 1 tablespoon ground coriander; 1 tablespoon cumin; 2 cloves garlic, minced; 2 tablespoons pomegranate molasses; 1/4 cup vegetable oil

Shorouk M. Ayad @matbakh_shorouk

القاهره..مصر الجديده😍😍

Hummus Dip and Beet Hummus

Shorouk M. Ayad @matbakh_shorouk

القاهره..مصر الجديده😍😍

Saved

Ingredients

1 1/8 lbschickpeas (about 500 grams)
2 tablespoonsplain yogurt
1/4 cupolive oil
Juice of 3 lemons
1 cuptahini (about 240 grams)
1 tablespoonsalt
1 tablespooncumin
1 tablespoonground coriander (adjust spices to taste)
For the beet dip:
2large cooked beets
1 tablespoonground coriander
1 tablespooncumin
2 clovesgarlic, minced
2 tablespoonspomegranate molasses
1/4 cupvegetable oil

Saved

Steps

1

Soak the chickpeas overnight. Drain, then boil them for at least 2 hours until very tender. Let cool completely.
2

In a blender or food processor, combine the yogurt, olive oil, lemon juice, and 1 cup (about 240 ml) of the chickpea cooking water. Blend well, then refrigerate the mixture for 1 hour.
3

Remove the mixture from the fridge and blend again until very smooth. Divide the mixture into two-thirds and one-third portions.
4

Take two-thirds of the mixture and place it in a bowl. Add the tahini, salt, cumin, and coriander. Mix well. If the mixture is too thick, thin it with some of the chickpea cooking water. Serve and enjoy!
5

In a blender or food processor, combine the remaining one-third of the chickpea mixture with the cooked beets, vegetable oil, garlic, spices, and pomegranate molasses. Blend well and serve. Enjoy!