This vibrant beetroot dish is gluten, egg and dairy free.
- Blend ingredients in a food processor until smooth. Add 2-3 teaspoons water, 1/2 teaspoon salt and pepper to taste. Drizzle a little extra virgin olive oil over the top to serve.
Beetroot hommus
- 150g fresh beetroot, cooked until tender, peeled
- 400g can chickpeas, drained and rinsed
- 1 clove garlic
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- 6 large fresh mint leaves
- Extra virgin olive oil, to serve
- Category
- Appetiziers
- Posted by
- Gomer
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