Easy Beet-Infused Hummus
Ingredients
- Half a lemon
- 10 tablespoons chickpeas
- 2 cloves garlic
- 2 tablespoons sesame seeds
- One-third of a beet
- 1 teaspoon salt
- Mushroom-infused water or mushroom broth
- 2 tablespoons olive oil
Preparation
Soak the chickpeas for 8 hours, then boil for 20 minutes.
Boil mushrooms and spices to make mushroom infusion water. You can use mushroom broth instead.
Steam the beet for 15 minutes.
Gently grind the chickpeas and 1 cup of boiled mushrooms with the beet.
Add the rest of the ingredients and grind them again until smooth.
Serve and eat with vegetable sticks.
