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Preparation : 30 min | Resting : - |
Cooking : - | Equipment : |
Difficulty : | Rating : 0 rates |
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½ | can of chickpeas |
(thoroughly washed and then drained) |
|
70 | g boiled or roasted beetroot* |
(with skin peeled) |
|
25 | ml olive oil |
25 | ml water |
1 | tbs lemon juice |
1 | tbs tahini |
½ | garlic clove crushed and chopped |
1 | large pinch of salt |
1 | grind of pepper |
1 | Add chickpeas, beetroot, lemon juice, tahini and garlic to your Le Micro and pulse until the ingredients are like large breadcrumbs. |
2 | Mix together your olive oil and water and pour in whilst holding down the pulse button until smooth. |
3 | Add any salt and pepper |
4 | Taste and check consistency is to your liking. You can add more oil or water to make the mixture thinner. |
5 | Enjoy with breadsticks, crudités or as a sandwich filling paired with goats cheese. |