ROASTED BEETROOT HUMMUS
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Appetizer
Cuisine: Mediterranian, Middle Eastern
Serves: 4-6 people
Ingredients
- 1 medium cooked beetroot (150 gr)
- 2 cups cooked chickpeas (skins removed)
- ½ a lemon (large and juicy)
- 3 Tbs tahini
- 2 Tbs evoo
- 1 clove of garlic (minced)
- salt and pepper
- 2-3 Tbs warm water
Instructions
- Roughly chop the beet and place in a food processor with the rest of the ingredients.
- Blend until you have a smooth paste.
- If too thick, loosen with another Tbs or two of warm water.
- Adjust seasoning and place in the fridge for a few hours before serving.
- Serve as is or sprinkled with toasted pine nuts and a little olive oil.
Notes
Overcooked chickpeas will ensure a smoother result.
Don't skip the part where you skin the chickpeas, it makes the difference.
Don't skip the part where you skin the chickpeas, it makes the difference.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/02/roasted-beetroot-hummus/