Summary

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

1. Preheat the oven to 200 ° C top / bottom heat.
2. 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.
3. 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.
4. Peel and puree the beetroot. Mix the puree with the hummus spoon by spoon.