beetroot hummus Recipe

This quick beetroot hummus recipe is my new go-to appetizer.

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Ingredients for beetroot hummus Recipe

  • 74.33 nos can chickpeas ( g/ oz)
  • 0.33 nos drained and rinsed  medium cooked beetroots (read above post on how to cook them)
  • 0.17 nos cut into quarters  cloves garlic zest and juice from medium lemon  tablespoons tahini  tablespoons olive oil ¼ teaspoon salt ½ teaspoon ground cumin

Directions: Beetroot Hummus Recipe

  • STEP 1.Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.
  • STEP 2.Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
  • STEP 3.Scrape into a serving bowl to use immediately. I like to serve it at room temperature. Refrigerate in an airtight container if you aren't serving right away.
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    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Iranee