VEGAN HUMMUS
PITAHAYA AND BEET
INGREDIENTS
- 400 gr of cooked chickpeas.
- 1 medium beet.
- 1/2 dragon fruit.
- 2 cloves of garlic.
- 2 tablespoons of tahini.
- 1/2 lemon juice.
- 1 teaspoon of cumin.
- 2 tablespoons of olive oil.
- Exit
- Pepper.
PREPARATION
- Cook the beetroot in boiling water for 45 minutes or until you can pierce it with a knife without effort.
- In a food processor add the rest of the ingredients until you obtain a homogeneous paste.
- Cut tofu cubes and set aside.
- Cut the onion into feathers.
- In a semi deep dish add the hummus and add a little olive oil.
- Decorate with tofu and onion.
Tip
You can add a little water from the beet cooking to lighten the texture of the hummus and make it not so thick.
To decorate: Purple onion, tofu.
