Hommus Two Ways
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt and pepper to taste
- olive oil
- paprika to taste
- 1 beetroot
- 1 can of chickpeas
- 1 garlic clove, peeled and sliced
- juice from half a lemon
- 2-3 tbsp tahini
- turmeric to taste (i add a lot because it's tastel
- Carbohydrate 7.91235875 g
- Cholesterol 0 mg
- Fat 0.43764687455 g
- Fiber 2.34508746290207 g
- Protein 1.3395725 g
- Saturated Fat 0.063731249937864 g
- Serving Size 1 1 (83g)
- Sodium 137.690822916658 mg
- Sugar 5.56727128709793 g
- Trans Fat 0.0511424999878141 g
- Calories 38 calories
Preheat oven to 180 degrees, rub the whole beetroot with olive oil and roast for about an hour, or until a knife goes through the beetroot easily. Remove from the oven and leave to cool. Put the chickpeas in a food processor with a little of the liquid from the can, reserve the remaining liquid. Add the garlic, lemon juice, paprika, turmeric, salt and pepper and process. Add the tahini spoonful at a time and blend until the taste is to your liking. If the mixture is too thick loosen it with the reserved liquid from the can or a bit of water. Remove half the hommus from the food processor and store in the fridge. Hommus one way done. Peel the skin off the roasted beetroot and slice, add half to the hommus in the food processor and process until smooth. Hommus two ways :)
