BEETROOT WALNUT HUMMUS RECEIPE
A simple & delicious recipe with big flavours and stunning colour. One of my favourite dips to indulge in.
Ingredients
1 1/2 cups / 275g beetroot, cooked
2 cups / 400 chickpeas, boiled
3 cloves garlic
1/4 cup walnuts, roughly chopped
1/2 teaspoon paprika powder
3 tablespoon tahini
Juice of 1/2 a lemon
2 tablespoon water
1 tablespoon olive oil
2 tablespoon yogurt
salt
To garnish
olive oil
sesame seeds
pomegranate kernels
walnut halves
Put all the ingredients in a blender jar and blitz till the mixture turns into a paste, the beetroot will puree and lend its colour to the hummus.
Spoon the hummus onto a plate and spread it to create a well in the centre.
Drizzle olive oil on the hummus and pour a little extra in the well. Sprinkle sesame seeds, pomegranate kernels and place a half walnut on the hummus.
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