Ingredients:
- 300g cooked chickpeas,
- 300g cooked beetroot,
- 3 cloves of garlic,
- 3 tbsp of tahini,
- extra virgin olive oil,
- lemon juice,
- salt & pepper,
- black sesame seeds
- chilli pepper seeds.
Preparation:
- Put the chickpeas, beets, tahini, lemon juice, garlic, pepper and salt into a food processor.
- Mix and add a lick of olive oil. Taste and adjust the seasoning if necessary in lemon juice and salt.
- Serve with a little olive oil and sprinkle with sesame and chilli pepper seeds.E
EnJoy!!!!! 🙂 xx
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Such a different (in a good way) color too. 🙂
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Thanks Mouse!!! 🙂 🙂 🙂
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[ Smiles ] Your beetroot hummus is, very attractive-looking (And, I am sure that it tastes good too)!
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Thank you!!! 🙂
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[ Smiles ] You are welcome!
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What an intriguing alternative — I really curious to see how this tastes now. 🙂
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Oh, it tastes great, really!!! You will love it!!!! 🙂
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Oh the colour is just wonderful. I love beetroot so will be giving this a try. Thanks for sharing, Chloe.
https://pinkiebag.com/
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Thanks Chloe!!! It surely diserves a try!!!❤
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Thank you for this recipe. Now I can have two hummus dishes with color. My other one is made with butter squash or winter squash.
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Wow!!!! That’s gonna be great!!!❤ I’ll try it too!!! 😘
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Butternut squash not butter squash is what I meant. Yes, it is good!
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Hahaha… I didn’t think of that!!! There’s no way I can think of butter the last three years!!! Gonna try it for sure this autumn!!! 🙂
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