BEETROOT AND CODIUM HUMMUS
x2-3
Ingredients
4 g of dried codium
300 g cooked chickpeas
150 g of boiled beetroot (small)
½ garlic clove
2 spoons of tahini
1 teaspoon of cumin
A dash of extra virgin olive oil
The juice of a half lemon
A pinch of black pepper
To serve:
Reserve some uncrushed chickpeas
Celery sticks
Corn nachos
Preparation
1. Chop the codium in flakes (approx. 1 mm). It is recommendable to use a food processor.
2. Drain the chickpeas and place them in a blender or food processor. Add the rest of the ingredients and blend until get a fine paste. Add a splash of water or oil if the paste is too thick.
3. Add the chopped codium and mix.
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