Rosted Beet Hummus
Prep Time 10 minutes
Servings 2
Ingredients
- 1 medium roasted beet chopped
- 1 can chickpeas (or 400 g cooked)
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic
- herbs, pine nuts, sesame seeds to garnish
Instructions
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Mix the beets and chickpeas in a food processor for about 15 seconds until slightly combined.
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Add the remaining ingredients and blend for about 30 seconds until all the ingredients are incorporated and smooth.
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Taste and adjust any ingredients based on your taste.
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Guarnisse with herbs, sesame seeds or toasted pine nuts.
If you are using beets fresh from the garden:
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Preheat oven to 200°C.
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Remove the tops and the roots of the beets.
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Wrap beets in aluminum foil, place on a baking sheet.
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Roast in the oven until cooked through, approximately 45 minutes.
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Let them cool down and peel.
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Organic Beetroot, Local (with leaves)
500g (2 to 4 pcs) - With leaves8.95 AED -
Organic Parsley, Local
100 g (bunch)3.15 AED