Beetroot hummus without a blender
Fork-mashed chickpeas with finely grated cooked beetroot, tahini and lemon.
Active time25 min
CookingNot specified
Total25 min
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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. Finely grate the cooked beetroot and squeeze the lemon.
200 g cooked beetroot1 lemon400 g tinned chickpeas (drained weight)- colander
- grater
- citrus juicer
Mash the chickpeas with a fork in a deep dish. Mix with the grated beetroot, tahini, lemon juice and 50 ml water for a rustic paste. Transfer to a bowl and drizzle with oil.
50 ml water20 ml olive oil40 g tahini- fork
- deep dish
- 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