There is this one friend of mine who I know is an elf undercover. She’s ethereal, light and loves the Nature. She’s so delicate that almost unreal. She moves as she’s floating and like any other elf she blossoms from sun and wind. And of course she only eats leaves and flowers. She’s a great inspiration to me and even though I’ll never be half as pure as she is, she makes me want to be a better person. Practically and culinary that is. So I’ve decided to dedicate the whole vegan section to my unearthly friend.

This is for you, M.

Unearthly Pink Hummus Light as Feather

(Hummus with a beetroot twist)

Ingredients:

1 cup dried chickpeas

1/2 cup tahina

1 medium baked beetroot, peeled and cut into small pieces

juice from half of lemon

2 cloves garlic, minced

3 Tbsp olive oil

1 tsp baking soda

sea salt and freshly ground pepper

for garnish: 3 Tbsp olive oil, 1-2 tsps nigella and a generous pinch of za’atar

Preparation:

1. Soak the chickpeas overnight in 0.5 l lukewarm water with 1/2 tsp baking soda.

2. Drain and rinse the chickpeas, put them back to the pan, cover with fresh water, add remaining 1/2 baking soda and cook for up to 1 hour until the chickpeas are soft and buttery. Drain the chickpeas.

3. Blend the beans with garlic cloves, tahina, beetroot chunks and lemon juice. Blend until smooth and fluffy. Mix in the olive oil. Season to taste.

4. Top with extra olive oil, nigella seeds and za’atar.

Serve with Arabic bread or pita and/or crudites like carrots or chicory.

Beetroot Hummus

Beetroot Hummus

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