Buy all ingredients right below the recipe
Hummus
- 250 g pre-cooked beetroot (1 medium piece)
- 1 can chickpeas (240 g drained)
- 2 tablespoons tahini
- 1 small garlic clove
- juice of ½ lemon (approx. 2 tablespoons)
- 3 tablespoons quality olive oil
- pinch of cumin
- salt to taste
- pinch of freshly ground pepper
For Garnish
- 50 g fresh goat cheese
- handful of Brazil nuts (approx. 30 g)
- beetroot microgreens for serving
- chilli flakes to taste
Hummus Preparation
- 1Drain the chickpeas and rinse with cold water. Cut the pre-cooked beetroot into smaller pieces.
- 2Place chickpeas, beetroot, tahini paste, a peeled garlic clove, lemon juice, olive oil, and cumin in a blender.
- 3Blend everything until smooth and creamy. If the hummus is too thick, add a tablespoon of cold water or olive oil.
- 4Season with salt and pepper to taste and blend briefly once more.
Serving
- 1Transfer the hummus to a bowl. Crumble fresh goat cheese on top and sprinkle with chopped Brazil nuts.
- 2Garnish with beetroot sprouts, and for a spicier taste, you can add a pinch of chilli flakes. Serve with your favorite bread.
