Chickpea and beetroot hummus

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This makes a wonderfully tasty and healthy dip:

Adapted from this recipe from Aduna.

1 small teaspoon moringa powder

400 g cooked chickpeas*)

200 g coarsely chopped raw beetroot

2 garlic cloves

2 tablespoons tahin

2 teaspoons ground roasted cumin

1 dl of the best olive oil money can buy, or half olive oil/half another good oil such as avocado, walnut, almond, or roasted sesame.

Juice of 1 lemon

Blend and add salt to taste

*) Preferably NOT canned (= too much sodium, not to mention the chemicals from the can). Instead: soak chickpeas for a day or a night, boil them for an hour, drain, and freeze in batches those that you do not need in the next few days.

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