Beetroot hummus

Beetroot hummus

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / portion: 104 kcal
, Fat: 7 g
, Carbohydrate: 7 g
, Protein: 3 g

Ingredients

8 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Garlic oil

3 garlic cloves
2 tbsp sesame oil
2 tbsp olive oil

Hummus

1 tin chickpeas (approx. 200 g), rinsed, drained
1 boiled beet (approx. 150 g), cut into pieces
½ tbsp toasted sesame seeds
2 tsp lemon juice
1 tsp cumin
½ tsp salt
a little pepper
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How it's done

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Garlic oil

Place the garlic and oil in a pan (the garlic should be approx. 1/2 covered), heat gently, fry the garlic until golden brown. Leave the garlic to cool in the oil.

Hummus

Place the chickpeas and remaining ingredients in a blending cup, add the fried garlic along with the oil, puree.

Good to know
Serve with: Flatbread

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