-
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
- 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.
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