Beet Hummus with Pistachios and Rose Petals
Ingredients
- 3 cups cooked and peeled chickpeas
- 1/2 cup pourable tahini paste
- 1 lemon juiced
- 2 garlic cloves, minced
- 3 ice cubes
- 1/2 tsp ground cumin
- 1 tsp salt
- 1 tbsp beetroot powder
Toppings
- Pistachios, roughly chopped
- Rose petals
Preparation
To peel chickpeas: when they are just cooked, add 1-2 teaspoons of baking soda to the cooking water or place canned chickpeas in a bowl with hot water, remove from heat and let sit for 10-15 minutes. Then rinse in cold water and rub off skins with your hands.
Soak minced garlic in lemon juice for approximately 20 minutes.
Process the chickpeas in a food processor.
Keep the processor running and add the rest of the ingredients. Process for approximately 4 minutes.
Check the texture; if not super smooth and creamy, add 1-2 additional ice cubes or a couple of tablespoons of ice water. Add slowly, constantly checking the texture, and process for another minute or two.
Add more salt to taste if needed.
Plate the hummus and add the toppings.
