Name: Beet Hummus Dip
Ingredients: 3 large beets peeled and roughly chopped; 10 ml olive oil; salt and black pepper to season; 1 tin chickpeas in brine; 2 teaspoons crushed garlic; 2 teaspoons tahini; juice from one lemon; 5 ml ground coriander; 5-7 tablespoons sesame oil; 2 large carrots thinly sliced; 4 sweet peppers sliced; 100 gr baby corn sliced lenghtwise; 100 gr sugar snap peas; 2 stalks celery sliced; cucumber sliced in sticks

Ingredients

Scale

Beetroot Hummus

3 large beets peeled and roughly chopped
10 ml olive oil
salt and black pepper to season
1 tin chickpeas in brine
2 teaspoons crushed garlic
2 teaspoons tahini
juice from one lemon
5 ml ground coriander
5–7 tablespoons sesame oil

Crudités

2 large carrots thinly sliced
4 sweet peppers sliced
100 gr baby corn sliced lenghtwise
100 gr sugar snap peas
2 stalks celery sliced
cucumber sliced in sticks

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Instructions

For the Beetroot Hummus: Place the roughly chopped beets in an ovensafe dish and roast for 40 minutes at 180 degrees Celsius. Remove from oven and leave to cool.
Place the roasted beets, chickpeas (drained), garlic, lemon juice, tahini, spices and oil in a power blender and pulse until smooth.
Season to taste and garnish with sesame seeds.
Arrange all your fresh veggie sticks around the hummus and enjoy.

Category: Appetizer