Beetroot hummus

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Appetizer

4 servings

Very Easy

5 min

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How about adding some color to your hummus today? Add a beautiful beet to your chickpeas and you'll have a lovely pink hummus! Easy, quick, and no cooking required, this is sure to delight your guests at aperitif time. A recipe rich in plant-based proteins to boost your energy! Feel free to add it to your salads for a complete lunch.

Ingredients

• 250 g cooked chickpeas
• 1 cooked beet
• Juice of 1/2 lemon
• Parsley
• Salt
• Pepper
• 1 tbsp tahini
• 1 garlic clove

Materials

• 1 blender

Preparation

• Put the cooked chickpeas, cooked beet, garlic clove, tahini, parsley, and lemon juice in a blender. Season.
• Blend the mixture until you achieve a smooth texture. If the texture is too thick, add water.
• Drizzle olive oil over the hummus and sprinkle sesame seeds on top! It's ready!

Observations

Tahini is a sesame paste. You can find it in supermarkets. You can replace it with another nut butter.

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