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Preparation : 10 min | Resting : 5 min |
Cooking : 45 min | Equipment : |
Difficulty : | Rating : 1 rates |
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3 | beetroots |
2 | x 400g tinned chickpeas, rinsed and drained |
2 | garlic cloves |
1/4 | cup extra virgin olive oil |
Juice from 2 lemons |
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1 | tsp. cumin, ground |
2 | tbsp. tahini |
Salt and pepper to taste |
1 | Place the beetroots into the Magimix Cook Expert steam basket and run the STEAM program for 40 minutes,100°C or until tender. |
2 | Remove beetroots from the steamer and set aside for 5 minutes or untilcool enough to handle. |
3 | Wearing kitchen gloves, peel beetroot and transfer to food processor. |
4 | Add chickpeas, garlic, oil, lemon juice, cumin, tahini and salt and pepperto FOOD PROCESSOR and blitz until smooth and well combined. |
5 | Garnish with chopped parsley and a drizzle of extra virgin olive oil. |
6 | Serve with crackers, pita bread or oven-baked tortilla chips. |