Now that the weather is warming up, I like to turn to salads, fruits and vegetables to eat. This twist on hummus is nice and fresh and goes well with celery and carrot sticks.
- 1 medium roasted beetroot, peeled and diced
- 15oz can of chickpeas, drained and rinsed
- 2 cloves garlic
- 1 tablespoon tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Blend all ingredients together until smooth. Add more olive oil if it is too thick.
- 1 medium roasted beetroot, peeled and diced
- 15oz can of chickpeas, drained and rinsed
- 2 cloves garlic
- 1 tablespoon tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste
Blend all ingredients together until smooth. Add more olive oil if it is too thick.
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