Rinse chickpeas the day before (!) carefully in a sieve – it fits when the draining water is clear. Pour the chickpeas into a large bowl and soak covered with water for at least 12 hours (preferably overnight). 

The next day, pour the chickpeas into a sieve. S! Tip: We personally always like to unwind the fine skins from the chickpeas before draining. This is some work – but on the one hand it is very meditative, on the other hand the hummus becomes all the finer in the end. Simply rub a handful of the watered chickpeas between your hands (the water remains in the bowl!). Thus, the skin already peels off for the most part and then floats on top of the water – and can thus be easily skimmed off. 

Continue: The poured chickpeas in a pot with 1.5 liters of water, 1 tsp baking soda and 1 tsp S! Bring salt to a boil. Then cook the chickpeas over medium to low  heat and a slightly open saucepan lid for about 40 minutes until very soft. Then drain the soft-boiled chickpeas. 

Now it's time to get down to business: Puree the cooked chickpeas in a high mixing cup, the best way is with the blender. Then 100 ml of cold water, 100 g of tahini and, depending on your personal taste, S! Salt and STAY SPICED ! Mix garlic flakes crushed until the hummus becomes creamy. If you find it too thick, just add some cold water. Refrigerate the hummus until served. 

Before you serve the hummus, stir 1-2 coated beetroot powder from STAY SPICED ! under. Important: Mix well, otherwise you will have reddish lumps in between. And another tip: The beetroot powder not only colors the hummus, it also makes it slightly sweet. So don't forget to season it again with a little salt and crushed garlic before serving. 

We like to enjoy the beetroot hummus with fresh pita bread for dipping. But also with falafels or wraps with pulled lamb or pulled pork this hummus variant is absolutely ingenious! 

A STAY SPICED ! Tip at the end: Try our hummus recipe also with STAY SPICED ! Pineapple curry instead of beetroot powder. Tastes fruity and pleasant of curry and gives the hummus a wonderful yellow color note!