Beetroot hummus
Jun. 15th, 2013 01:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sawylHad a go at making spiced beetroot hummus, the winning recipe from last week's Guardian recipe swap and, wow, I can see why it won: the beetroot and lemon balance each other well while the cumin adds a nicely spicy note that works perfectly.
The only minor irritation was the need to peel the chickpeas — I don't usually bother, even though I probably should — and it definitely gave a smoother result than usual. I think the time may have come to pick up a mouli legumes & a new set of chopping blades for my food processor and make peeling part of my standard hummus recipe.
ETA: Using a mouli legumes to remove the skins works a treat. It involves quite a lot of elbow grease but it's way faster than doing it by hand and the fantastically smooth results more than justify the extra time and effort. Excelsior!
The only minor irritation was the need to peel the chickpeas — I don't usually bother, even though I probably should — and it definitely gave a smoother result than usual. I think the time may have come to pick up a mouli legumes & a new set of chopping blades for my food processor and make peeling part of my standard hummus recipe.
ETA: Using a mouli legumes to remove the skins works a treat. It involves quite a lot of elbow grease but it's way faster than doing it by hand and the fantastically smooth results more than justify the extra time and effort. Excelsior!
