Easy Beetroot Hummus

After the spicy hummus, I had to share an Easy Beetroot Hummus, especially on the occasion of my September challenge. I particularly like this beetroot version to share as an aperitif or simply to add in my main dish, for example a Quinoa and Falafel Salad.

This beet hummus recipe is extremely easy, colourful and seasonal. I wonder what else it takes to try it today!

If you’re looking for other pink-coloured recipes, click right here…

See you tomorrow for new inspirations,
Enjoy,
Caroline

Easy Beetroot Hummus

Caroline After the spicy hummus, I had to share an Easy Beetroot Hummus, especially on the occasion of my September challenge. I particularly… Summer beetroot, hummus, chickpea, tahini, to share, aperitif European Print

Parts • Serves: 1 bowl of Hummus Preparation: 5 min and a little rest in the fridge

Energy 200 Repos • Resting time 20 grams fat

Ingredients

Cooked beetroot: one, medium sized (about 100 g)
Chickpeas: one tin (about 260 g)
Olive oil: 4 tbsp
Tahin - sesame puree: 1 nice tbsp
Lemon: 2 tbsp
Cumin: 1 tsp
Salt & pepper

Instructions

∞ Dice the beetroot.
∞ Add all the ingredients in a blender and blend. Correct the seasoning and leave it in a cool place before tasting.