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Beet Hummus

ingredients

servings

6

Red beetroot

1 unit

Chickpeas

3 spoons

Garlic

1 wedge

Lemons

1 half

Thaina

2 spoons

Cumin

1/2 teaspoon

Natural sea salt

to taste

Extra virgin olive oil

to taste

Hemp seeds, peeled

to taste

starters from Middle East

Beet Hummus

Beet Hummus

vegan

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beet Hummus

Lhummus, in all its variants it is perfect for situations where you have little time and so many people to entertain, or appetizer buffet that is. This mousse also lends itself well to savory snacks, seconds veg dishes or, why not, salty breakfast or brunch, but also as a filling for sandwiches and wraps.

Beet Hummus step 1

step 1

Wash beets well under running water, dry it and wrap it in a sheet dalluminio. Place the beetroot on a taglietta and bake at 180 ° -200 ° C for about 30-45 minutes, until soft.

Beet Hummus step 2

step 2

This step can also be done in advance is ideal would be to do it when you are already cooking other dishes in the oven, so take advantage of the heat.

Beet Hummus step 3

step 3

Once the beetroot is cooked, let it cool, and cut into chunks pelatela.

Beet Hummus step 4

step 4

United in the blender beets, chickpeas, garlic, lemon juice, tahini, cumin, salt and a tablespoon Dolio.

Beet Hummus step 5

step 5

Begin to whisk until you get a dense and soft sauce, possibly helping with other oil or a goccino boiler.

Beet Hummus step 6

step 6

Serve in a bowl and decorated with hemp seeds.

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