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Chickpeas with Tahini and Beetroot
Salads and appetizersOpen cook modeShare on WhatsApp

Salads and appetizers

Chickpeas with Tahini and Beetroot

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

Total time35 min
Prep15 min
Cook20 min
Yield4 servings
DifficultyEasy
ReviewsNo public ratings yet

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Recipe tags

Salads and appetizersLevantDairy freeNut freeEgg freeEasyBalanced time

Ingredients

  • 3 cups cooked chickpeas
  • 1 garlic clove
  • Salt
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • 2 beetroots
  • Recipe and method for Chickpeas with Tahini and Beetroot from a chef and friend of Sho Tabkhin Today:
  • Faten Shehab
  • Click on Faten's name to visit her personal page on our site

Method

  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.
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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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