Beetroot Hummus Dip – Heiko’s kitchen
The perfect summer snack! Try this vegan and tasty recipe to impress your friends, is perfect for your garden party, veggie BBQ or as an appetiser at your next dinner party. It’s our favorite appetizer and we’re used to serve it with toasted bread for a delicious thyme and olive oil bruschetta.
Another amazing treat for all yogis participating to our event Soul&Sunday!
Check out information and be part of this great project!
- 250 g cooked chickpeas
- 2 medium size cooked beetroot
- ½ garlic clove
- 150 ml extra virgin olive oil
- 2-3 tbsp tahini
- 3 tbsp lemon juice
- salt / pepper
- ½ teaspoon ground cumin
Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that’s ok. If it’s dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.Then add this mixture to the other ingredients in a bowl and mix until everything is thoroughly combined.
- Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.
Fry fine slices of bread in a pan with olive oil until crispy and golden. Then add salt and fresh thyme.
Garnish the hummus with black sesame seeds and serve it with raw vegetables and crispy bread.
- Enjoy it!