Beetroot tahini hommus

Chopping

Active Time

10 min

Time Symbol

Total Time

10 min

Difficulty

DIFFICULTY

easy

Portions

SERVINGS

Approx. 800 g

INGREDIENTS

· 2 tbsp olive oil, plus extra for drizzling
· 1 garlic clove
· ¼ tsp ground black pepper
· 1 tsp ground cumin
· 450 g drained canned beetroot
· 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
· 2 tbsp black tahini
· 1 tbsp balsamic vinegar
· ¼ tsp salt, to taste
· sourdough bread, sliced and toasted
· crumbled feta, to serve
· micro herbs, to serve (optional)

 

PREPARATION

Place 1 tablespoon of the oil, garlic, pepper and cumin into mixing bowl and cook 3 min/Varoma/speed 1, without measuring cup.
2  Add beetroot, chickpeas, tahini, balsamic vinegar and remaining 1 tablespoon oil into mixing bowl and mix 20 sec/speed 7 until smooth or to desired consistency.
3  Spread over slices of toasted sourdough, drizzle with extra olive oil and garnish with crumbled feta and micro herbs (optional) to serve.

 

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Beetroot tahini hommus 2
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