Put the garlic clove, tahini, half a lime juice, cumin, beets, 60 ml of olive oil, salt and pepper in a blender. Mixt it maximum power until you get a dense puree (if we want to play with the texture we can add a little of the cooking water of the chickpeas).
Very easy and ultra-nutritious beet hummus
- 400 g of cooked chickpeas
- 200 g of cooked beets
- A teaspoon of cumin
- Two cloves of garlic
- Juice of a small lime
- Two tablespoons of tahini
- 120 ml of Borges extra virgin olive oil
- A handful of Borges nuts
Step by step
Place in a bowl and serve with the other 60 ml of extra virgin olive oil and, if desired, with a handful of chopped walnuts on top.