Hummus de remolacha asada

Ingredientes

• 250 gram beetroot, 2-3 beets
• 1 tbsp olive oil
• 1 tsp agave syrup
• 0.5 onions
• 1 tsp cumin
• 150 gram chickpeas *
• 2 cloves garlic
• 30 ml vegetable stock
• 30 ml soy yoghurt
• 30 ml olive oil
• 1 ts tahin
• lemon juice (to taste)
• Pepper (to taste)
• Salt (to taste)

Preparación

1. 1

   Preheat the oven to 200 degrees

2. 2

   Rinse the beets thoroughly and cut the ends...: Rinse the beets thoroughly and cut the ends off. Peel them and cut them into 4.

3. 3

   Put the oil and agav syrup in an...: Put the oil and agav syrup in an oven dish and mix the red beets through it. Make sure the parts are covered with syrup and oil on all sides.

4. 4

   Sprinkle with pepper and sea salt, cover the...: Sprinkle with pepper and sea salt, cover the bowl with aluminum foil and grate for 1 hour in the preheated oven, or until the beets are tender if you prick with a fork.

5. 5

   Allow them to rest for 5 minutes and...: Allow them to rest for 5 minutes and cool in the covered dish.

6. 6

   Peel and chop the onion and garlic. Heat...: Peel and chop the onion and garlic. Heat some oil in a pan and cook the onion glazed. Sprinkle the cumin over the onion, stir well and simmer for another minute..

7. 7

   Put the roasted beets together with the onion...: Put the roasted beets together with the onion and the other ingredients in a bowl and puree everything with the bar mixer to a even red mass.

8. 8

   Spice to taste with pepper and salt and...: Spice to taste with pepper and salt and possibly some extra lemon juice.