Note: From these quantities you will get 1 small bowl of each hummus so if you want more, just double up the quantities.
Preparation
For both classic and beetroot hummus: put all ingredients (except the chickpea liquid or water) in your food processor / blender and process until it looks combined. Add the chickpea liquid or water and process until it gets really creamy.
Serve classic hummus with a bit of fresh coriander and drizzled with extra-virgin olive oil and beetroot one as it is. From these quantities you will get 1 small bowl of each hummus.
Note: it can be stored in the fridge for few days.
Recipe by Travelling oven at https://www.travellingoven.com/2016/01/hummus-chickpeas-creamy-spread/