Hummus does not happen without the following six ingredients: chickpeas, tahini, olive oil, lemon juice, garlic, black pepper. The remaining ingredients are added according to your taste and desire. In my hummus there is beet, it is necessary to pre-boil or bake. Thanks to the hummus has an interesting taste and beautiful color. It is important to make hummus from the hot chickpeas, then everything tastes better will be revealed and the structure will become more homogeneous. For this overnight soak chickpeas in water, and the next day boil the chickpeas until tender 1-1,5 hours. A little secret: I often cook dishes of chickpeas, and soak and boil it for a long time. For this I boiled a big batch of chickpeas, cooled, placing them in bags and freeze. Then it is sufficient to add chickpeas to a vegetable stew, soups, etc.

Tahini. Without tahini, you will not hummus, but simply of mashed chickpeas. It is easy to cook: sesame seeds soak in water.

Dry on a dry pan, the stronger the flavor will be brighter. But if they do, will get a bitter taste.

The easiest recipe: grind sesame seeds, lemon juice, olive oil, garlic, black pepper, salt, a little ice water. Some simplify: sesame seed+water (+olive/sesame oil).

Garlic I suggest you pre-bake it in foil, it tastes brighter and softer, the sharp raw garlic taste. Clean the garlic from the outer husk, retaining head, and cut off the upper part to cut the upper part of the teeth.

Wrap in foil and put in the oven until tender for about 40-45 minutes. Cool slightly. When pressing the cloves can easily be extruded.

Pine nuts fry on a dry pan. They will become extremely fragrant!

We're all set and begin now to prepare the hummus: in a blender grind the chickpeas, sliced beets, the tahini, garlic, parsley, lemon juice, olive oil, salt, pepper. If necessary, add a little garbanzo bean broth, which we kept. To offer proportions is meaningless. Different varieties of chickpea, different acid lemons, various fresh spices... Plus personal preference. Someone who likes a lot of garlic, anyone can not stand.

The end result is tender, puree the consistency of pretty colors.

When serving, do not forget to pour olive oil and sprinkle with the pine nuts, sprinkle with freshly ground pepper, warm or cold you eat is a matter of taste, both delicious!

Serve with pita bread, roasted meat, vegetables and herbs that you will need to dip into the hummus. I have the same hummus with potatoes roasted with rosemary and sea salt.

Bon appetit!