Skip to content
Beetroot hummus
The beetroot gives this hummus a beautiful pink color and a slightly sweet taste. Spread the hummus on some slices of whole wheat bread for a colorful and healthy lunch!
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Ingredients
Servings:
8
-
2pre-cooked beetroots drained and cut into cubes
-
400 gchickpeas canned, drained and rinsed
-
2 tbsptahini
-
1clove of garlic pressed
-
1/2 tspcumin
-
1/2lemon juiced
-
2 tbspolive oil
-
pepper and salt to taste
Instructions
-
Preheat the oven to 180 degrees. Distribute the cubes of beetroot over a baking tray, drizzle with some oil, pepper and salt and roast for 25 minutes in a preheated oven.
-
Put the beetroot, chickpeas, tahini and garlic in the food processor and process it until it has become smoothe. Add lemon juice and grind again. Add as much oil as needed for a smooth and silky spread.
-
Distribute the hummus over a deep dish. Season with salt and pepper.
Notes
Tip: Spread this hummus on some toasted bread and finish it off with some alfalfa for a delicious and healthy lunch!Â
