Hummus errrr beetroot dip

0 from 0 votes
Recipe by Damaris Beems Course: Mezze, sidesCuisine: Lebanese, Arabic
Servings

8

Preparation

1

hour 
Cooking time

5

minutes
Total time

1

hour 

5

minutes

First 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…

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