Pinky Beetroot Hummus

Hummus is one of the things I will probably never get bored with. Recently I’ve been combining traditional hummus with peanuts or roasted vegetables. And it always turns well. This one was even more special because of the fancy color .))
Pinky Beetroot Hummus
Recipe type: Hummus
  • 1-2 cans chickpeas
  • 2 beetroots
  • 1 Lime Juice
  • 3 cloves garlic
  • 1 tablespoon Tahini
  • fresh Parsley
  • Black Sesame
  • White Sesame
  • 1 Teaspoon Olive Oil
  • Salt
  1. Preheat your oven to 400 degrees. Peel and cut the beetroot into halves, sprinkle with olive oil and wrap up with aluminum foil and roast for about 50 minutes. Meanwhile, add all the other ingredients (chickpea, tahini, lime juice, salt, garlic, olive oil, sesame seeds in a blender). Set aside and wait for the beetroot to be done :) Let the beetroot cool down and add in the blender with all the ingredients. Pulse the blender until you get "hummus" consistency. Serve sprinkled with some extra sesame seeds, Olive Oil and fresh Italian Parsley.


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