-
15
minPrep Time -
60
minCook Time -
75
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:nuts
- Seasons:All
- Cuisines:
- Courses:dairyfree,easyfingerfoods,quickeasy
Recipe Description
A vibrant and creamy blend of chickpeas and roasted beetroot, perfect for dipping or spreading on your favorite bread.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 medium beetroots, roasted and peeled
- 3 tablespoons tahini
- 2 cloves garlic
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Water as needed for consistency
Steps:
- Combine chickpeas, roasted beetroots, tahini, garlic, and lemon juice in a food processor.
- Blend until smooth, adding water as needed to achieve desired consistency.
- Season with salt and pepper.
- Drizzle with olive oil before serving.
Similar recipes that you might like:
PICKED
Creole-Spiced Roasted Vegetables
Savor the vibrant and spicy flavors of the South with this Creole-spiced roasted vegetables recipe.
PICKED
Vegan Spanish Omelette
Indulge in the classic flavors of Spain with this delightful Vegan Spanish Omelette. This egg-free version maintains the traditional texture and taste…
PICKED
Savory Horta with Garlic and Lemon
Elevate your Horta Vrasta with this garlic and lemon-infused version
Dairy-Free, Easy Finger Foods, Fall, Quick & Easy, Spring, Summer, Winter | No Comments » on Humus cu sfeclă roșie