Servings: 4 - 6 people
Time: 5 minutes
Ingredients236 mL (8 oz) Cooked beets
500mL (15oz) Chickpeas, cooked, drained and rinsed
30 mL (2 tbsp) Tahini (optional)
1 garlic clove, peeled and chopped
30 mL (2 tbsp) Infused extra virgin olive oil - Coriander & red onion or atgarlic
30 mL (2 tbsp) Infused extra virgin olive oil - Italian lemon
15 mL (1 tbsp) Dark balsamic - Pomegranate
15 mL (1 tbsp) ground cumin
7.5 mL (1/2 tbsp) fine salt
Accompaniement15 mL (1 tbsp) Infused extra virgin olive oil - Italian lemon
15 mL (1 tbsp) lemon zest
22 mL (1 1/2 tbsp) Za'atar spice blend (optional)
22 mL (1 1/2 tbsp) fresh mint or parsley, chopped
1 Bread 1 Naan bread, toasted
- Combine beets, chickpeas, tahini, garlic, oils, balsamic, cumin and salt in a food processor until smooth. Add water for a creamier consistency. Store in the refrigerator until ready to serve.
- Place the hummus in a serving bowl and garnish with extra virgin Italian lemon olive oil, lemon zest, za'atar and fresh mint. Serve with toasted naan bread on the side.
* Keeps between 5 and 7 days in the cold.
To learn more about legumes, including their benefits and positive impacts on ecology, see our page " Legumes | nutritional information By clicking on the link.
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