2 cups of dry chickpeas
3 teaspoon at least of cumin
4 garlic cloves or more
Yogurt, milk or mayonnaise
1 beet cooked or baked. I prefer baked because is less watery. When I make bread, I place a washed beet in the oven wrap in aluminum foil. I use the heat of the oven to bake it.
Soak the chickpeas overnight with a teaspoon of cumin. The next day, cook it in a pressure cooker for 20 minutes. Let it cool. In a blender, blend it with olive oil, yogurt, milk and mayonnaise (proportions are up to you), 2 teaspoons or more of freshly crushed garlic, and 2 tablespoons of freshly grinded cumin. Correct for salt, and add some drops of lemon. Divide it in two. To one half, blend it with the baked beet. Correct it for salt and spices. ENJOY!
I make my own yogurt. I strained it, and I ended up with a kind of cream cheese. I use the whey for making bread, and I use the strained yogurt to make bell pepper dip. I make my own bell pepper in olive oil and herbs and I used it for this dip.
Bell pepper dip
1 cup of strained home made yogurt
3/4 cup of bell pepper
I use garlic and olive oil from the bell pepper. You have to add them.
In a blender add the yogurt bell pepper, 2 garlic cloves, salt, and some olive oil. Blend it and serve.