• 15
    min
    Prep Time
  • 60
    min
    Cook Time
  • 75
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:
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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:

  1. Combine chickpeas, roasted beetroots, tahini, garlic, and lemon juice in a food processor.
  2. Blend until smooth, adding water as needed to achieve desired consistency.
  3. Season with salt and pepper.
  4. Drizzle with olive oil before serving.

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Vegor “The scientist”

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