Hummus errrr beetroot dip
Course: Mezze, sidesCuisine: Lebanese, Arabic
Servings
8
Preparation
1
hourCooking time
5
minutesTotal time
1
hour5
minutesFirst there is hummus. And then comes …. hummus. And then there is hummus and then … yes ladies and gentlemen comes this dip which has also become the love of my kitchen life. You take a spoon, prepare yourself for disappointment – it’s not hummus – and next thing you know you just fell madly in love. Big time. So if you have a raw beetroot in the fridge and some tahina and garlic … salt and pepper. Let it happen.
Ingredients
1 – 2 raw beetroots
2 cloves garlic
2 – 3 table spoons tahina
20 leaves fresh mint
2 table spoons red wine vinegar
salt and pepper
Preparation
- Cook the beetroots 1 through 1,5 hours in their skin. Let them cool off and then peel them.
- Then put everything in a blender. The beetroot, the tahina, the garlic, the mint, vinegar, salt and pepper.
- Do not make this dip too creamy, pulse it in the processor.
- Lovely with some bread, Arabic bread. Or simply on a spoon…
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
0 Comments