Our recipe for beetroot hummus spread will help you create the perfect snack.
Welcome to another delicious culinary journey in the ingarden kitchen! Today we're diving into a delectable recipe that's a feast for both the eyes and the palate: Beetroot Hummus Spread. As a passionate food enthusiast, I'm constantly on the lookout for unique and vibrant creations, and this recipe is a true gem. With the earthy sweetness of the beetroot and the creamy appeal of the hummus, this spread is a symphony of flavors and colors that will elevate your snacking and dining experiences. Join me as I show you how to make this simple yet elegant beetroot hummus spread, perfect for dipping or spreading on your favorite bread or crackers. Let's embark on this journey to a taste sensation like no other!
6 servings, 10 minutes
Ingredients :
- 2 medium-sized roasted beets
- 1 can of chickpeas, rinsed and drained
- 2 cloves of garlic
- 1 lemon, juiced
- 2 tablespoons of tahini
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Two whole seed pads of Ingarden broccoli microgreens
- Salt and pepper, to taste
Preparation :
- Place roasted beetroot, chickpeas, garlic, lemon juice, tahini, olive oil, cumin, salt, pepper and a single seed of ingarden broccoli microgreens into a food processor.
- Blend the ingredients until a creamy consistency is achieved. If necessary, gradually add water until you reach the desired consistency.
- The mixture can be stored in the refrigerator for up to five days or enjoyed immediately as a delicious spread on toast or crackers. Garnish with finely chopped microgreens for an extra boost of flavor and freshness.
