Pink hummus with beetroot
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3 rates
Preparation : 15 min
Cooking : 0 min
Total time : 15 min Rest : 0 min
1 bowl
250 g of precooked chickpeas
1 cooked beetroot
2 tbsp of lemon juice
2 tbsp of olive oil
6 tbsp of tahini
50 ml of water
1 garlic clove
1 tsp of cumin
1 pinch salt
1 pinch pepper
1 tbsp of chopped parsley leaves
1 tsp of seasame seeds
Associated products
Tips
Pink hummus is a colourful and plant protein-rich starter. Serve with pita bread, raw vegetables or meatballs.
RECIPE STEPS
1
Rinse and drain the chickpeas.
- 250 g of precooked chickpeas
2
Place the chickpeas, beetroot, lemon juice, olive oil, tahini, water, garlic, cumin, salt and pepper in the glass jug.
Blend on speed 2 for 20 seconds.
- 250 g of precooked chickpeas
- 2 tbsp of lemon juice
- 2 tbsp of olive oil
- 6 tbsp of tahini
- 50 ml of water
- 1 tsp of cumin
3
Fold the mixture with the spatula then PULSE 4 times.
Repeat if necessary.
4
Arrange the mixture in a dish and decorate with parsley and sesame seeds.
- 1 tbsp of chopped parsley leaves
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