Xandra's Beet Hummus Dip

Snack time made healthy with this quick and easy beet hummus dip! Let Xandra Rocha-Araneta show you how with the Babycook® Solo.

Ingredients:

1 cup beets, cubed
¾ cup canned chickpeas, peeled
3 tbsps. lemon juice
2 tbsps. tahini
2 cloves garlic
2 tbsps. extra virgin olive oil
Salt

Toppings:

Pine nuts, toasted
Sea salt
Extra virgin olive oil

Directions:

Put level 3 water on the Beaba Babycook®. Place beets into the steaming basket and start cooking cycle. Once done, take out the steaming basket and beets, and set aside. Pour half of the cooking liquid out, and set aside.

Add the tahini and garlic into the remaining cooking liquid. Put the mixing lid and blend until smooth. Add in the beets, chickpeas, lemon juice and olive oil. Season with salt to taste. Put back the mixing lid and blend until smooth.

Transfer into a serving dish, top with pine nuts, olive oil and salt. Serve it with crackers, pita bread or vegetable sticks.

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