Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 beetroot
- 320 g canned chickpeas
- 60 ml stock the chickpeas
- 2 tablespoon olive oil
- 1 tablespoon tahini
- 3 clove (s) garlic
- 0.5 ½ lemon (s), juice it
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Rub beetroot with a pinch of salt, place on a baking sheet and bake for about 45 minutes until soft. Take out and let cool down.
- Drain the chickpeas and collect 60 ml of liquid. Puree both with oil, tahini, peeled garlic cloves and lemon juice and season with lemon juice and salt.
- Peel and puree the beetroot. Mix the puree with the hummus spoon by spoon.
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