Beetroot houmous
Chickpeas and beetroot blended with tahini and lemon.
Active time15 min
CookingNo cooking
Total15 min
Add to my week
Loading your week…
Ingredients
- 200 g cooked beetroot
- 1 lemon
- 50 ml water
- 20 ml olive oil
- 400 g tinned chickpeas (drained weight)
- 40 g tahini
Preparation
Drain and rinse the chickpeas. Cut the beetroot into pieces and squeeze the lemon.
200 g cooked beetroot1 lemon400 g tinned chickpeas (drained weight)- colander
- knife
Blend the chickpeas, beetroot, tahini, lemon juice and the 50 ml of water until smooth. Spoon into a bowl and drizzle with oil.
50 ml water20 ml olive oil40 g tahini- blender
- bowl
Allergens
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration