The ultimate vegan snack: the classic & the beetrot hummus

This is April. This is the month dedicate to absence.

And the absence of something is not necessarily a bad thing.

In the kitchen it can be a mann. Think about all the food intolerances that beset us. For example, I’m lactose intolerant, but that don’t forbid me to eat – occasionally – cheese.

During the month of absence I chose to tell you about four recipes which are missing something, and is exactly this to make them perfect. Today I tell you about a delicious hummus (actually two delicious hummus), a mousse characterized by the total absence of animal protein, 100% vegan, the ultimate vegan snack which doesn’t miss the taste. It is such amazing spread on a slice of homemade walnut bread, to be enjoyed as an apetizer or as a light and nutritious dinner at the same time. I suggest you two versions: the “classical” chickpea hummus for the more traditionalists one and the beetroot hummus pimp with a rosa shocking color for people who want more.

A beautiful hummus that makes you beautiful too. If you’d like, here’s the recipe:

THE CLASSIC & THE BEETROT HUMMUS – the recipes

INGREDIENTS

For the classic chickpea hummus:

• 250 gr of pre-cooked chickpeas
• 2 tablespoons of tahini sauce
• the juice of half a lime
• 30 ml of extra virgin olive oil
• a pinch of paprika
• a pinch of cumin
• Salt to taste.

For the beetrot hummus:

• 200 gr of pre-cooked chickpeas
• 1 pre-cooked bloody beetroot
• 3 tablespoons of beetroots water
• 2 tablespoons tahini sauce
• The juice of half a lemon
• 20 ml of extra virgin olive oil
• a pinch of chili pepper and one mint leaf
• salt to taste

While tasting listen: I Forget Where We Were, Ben Howard

PROCESS

1. These two fantastic recipes are without process.
2. Am I out of mind? No.
3. Simply put all the ingredients in the blender and push the button.
4. Serve in bowls, spread it on a slice of  walnut bread or on the pita bread.
5. Enjoy.

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• Ph. Sara Cartelli
  © The Eat Culture