Hummus means "chickpea". And in fact, chickpea is the undisputed protagonist of this now well-known sauce belonging to Greek, North African and Middle Eastern cuisines, but now widely present also in restaurants and European kitchens. Today I propose a small variation to this sauce which involves the use of red beetroots in addition to the legume. This will give it a wonderful pink color. A variant studied for the Thursday of #italianvegantribe, a plant-based Instagram community engaged in the dissemination of recipes and creative content.
To decorate our pink hummus I then used fresh coriander and Creazzo broccoli leaf powder. The Creazzo broccoli is a variety of broccoli that originates from the province of Vicenza (Veneto), a place where it has been cultivated since ancient times but which has only been rediscovered by restaurants in recent years.
I made the broccoli powder with a dryer. After washing the leaves and drying them, I placed them in the dryer shelf. I then set the temperature to 40 ° C and the timer for 24 h (or until they are crunchy like chips). I then blended the leaves until they became powder.
Boil the chickpeas (previously left to soak for 24 hours and then rinsed) with 1 clove of garlic and 5 cm of kombu seaweed. Dip them in cold water, bring to a boil and skim them. Then put the heat on low and continue cooking until tender. Then drain them, remove the garlic and kombu (if you like, you can cut it up and dress it in the salad). Wash and peel the beetroot. Steam it for 25 'and then let it cool. Put the chickpeas and beetroot in the blender along with the lemon juice, tahini, onion, extra virgin olive oil and a pinch of salt. Blend until you get a velvety mixture. Serve sprinkled with broccoli powder and, to taste, fresh coriander and a drizzle of extra virgin olive oil.