Beetroot meets Hummus – and they are such a Dream Team! Find today this easy and delicious Ayurvedic recipe and make your new week grounding and delicious!
I used cooked chickpeas from the day before and also prepared the beetroot one evening before I made the Hummus. So it´s a super quick side dish you can even prepare when you are short on time!
That´s all you will need:
1 small, cooked, peeled beetroot ⠀
2 cups soaked, cooked chickpeas⠀
2 garlic cloves⠀
1 tbsp sesame oil⠀
1 tsp cumin⠀
1/2 tsp ground coriander ⠀
1 pinch ground ginger ⠀
2 tbsp Tahini ⠀
1/2 lemon, juiced⠀
1 tsp seal salt ⠀
1 pinch black pepper ⠀
1 cup of water, maybe more (go slow!)⠀
Parsley and sesame oil as topping ⠀
Blend chickpeas, beetroot, tahini, garlic, spices with water in your blender until the consistency gets creamy. You may use more or less water. ⠀
Add Hummus to a bowl and top with minced parsley, a bit Sesame Oil (Kaphas skip that part) and black pepper. ⠀
This hummus is perfect for steamed veggies and Quinoa, as well with gluten free or raw bread! 😋👌🏼
Warming spices and balanced ingredients make this recipe an easy and nurturing side dish with grounding and warming qualities! ⠀
Did you ever tried beetroot hummus? 😋☝🏼⠀
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Have a beautiful start into your new week!