Beetroot Humus from Large Chickpeas

Cooking Method

Wash the 3αλφα large chickpeas and soak them overnight in cold water. In the morning, we wash the chickpeas well under running tap water in a strainer. Put them between 2 clean cotton towels, and rub the towels together to remove peels. Transfer them to a large saucepan. Add water to cover them. Boil for 50 minutes, until completely softened. Then remove them from the pot and strain them. Transfer to a blender but keep some for the garnish. Add the beetroot, tahini, garlic cloves, salt, lemon juice and a few tablespoons of water. Blend them all together, slowly adding the olive oil. When our mixture is homogenized and smooth and soft, place it on a plate.

Sprinkle on top with extra olive oil and garnish with some chickpeas, chili flakes and a little bit of chopped parsley.