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Hummus is a traditional food from the Middle East. The name, which means chick peas, is of Arabic origin. The original hummus is made with tahini but today there are countless other varieties known. The one in this recipe uses beetroot and pistachio oil
Rub the beetroots with olive oil, salt and pepper and then wrap them in alufoil. Bake them in an oven at 250C for 90 minutes. When they have baked, peel off the skin of the beetroots, and cut them into cubes.
Pour the content of the can of chick peas in a dish and add the cleaned clove of garlic and the cleaned onion. Boil it on low heat for another 60 minutes.
Place the content of the dish (without the liquid) in a blender, adding the baked and cubed beetroot, the Pödör pistachio oil and the lemon juice. Blend it until it reaches creamy consistency. If the chick pea mix is difficult to mash properly, add some of the remaining cooking juice. When it is done, season it with salt and pepper.
Meanwhile, prepare the vegetables. Wash and cut the cucumber into slices, and clean the carrots. Put the asparagus and the carrots in hot, salty, bubbling water for 2 minutes, and then place them in a bowl of cold, icy water.
If you boil the vegetables briefly and then dip them in icy water, they will remain freshly crisp but also a little softer, and will gain a much brighter color than when raw.