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Chickpeas with Tahini and Beetroot
Total time35 min
Prep15 min
Cook20 min
Yield4 servings
DifficultyEasy
ReviewsNo ratings yet
Salads and appetizers

ChefFaten Shehab

Chickpeas with Tahini and Beetroot

A fresh twist on hummus with tahini, this version uses beetroot for a vibrant flavor and color.

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4 servings

Ingredients

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  • 3 cups cooked chickpeas
  • 1 garlic clove
  • Salt
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • 2 beetroots

Method

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  1. Pre-cook the chickpeas by boiling and have them ready. Also boil the beetroots until tender.
  2. Place the chickpeas and beetroots with the garlic, tahini, salt, and cumin in an electric blender. Blend the ingredients well.
  3. Transfer the chickpea-and-tahini mixture with beetroot to a serving dish and garnish with walnuts and olive oil.

Recipe tags

Salads and appetizersLevantDairy freeNut freeEgg freeEasyBalanced time

Chef

Faten Shehab

Faten Shehab shares a practical home-cooking collection on Zesta, with recipes gathered for everyday tables and repeat cooking.

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