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Servings:
pieces

Beetroot Ricotta Hummus

If it is true that you eat with your eyes first, then this hummus is a veritable feast. This beetroot ricotta hummus is as beautiful as it is tasty!
Prep Time:
15 min
Total Time:
15 min
Ingredients (Servings: pieces)
Chickpeas
g
Garlic Clove
Beetroot
g
Olive Oil
tbsp
Vegetable Broth
ml
Beetroot Powder
tbsp
Lemon Juice
tbsp
Tahini Paste
tbsp
Ricotta Cheese
g
Salt & Pepper to taste
Herb Topping
Lemon Zest
tsp
Fresh Herbs (Cilantro, Parsley, Mint)
g
Olive Oil
tbsp
Preparing In The Kitchen
  1. Rinse and drain the chickpeas. Peel the garlic and chop coarsely. Cut beetroot into small cubes. Finely puree the chickpeas with garlic, beetroot, olive oil, vegetable stock and beetroot powder.
  2. Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
  3. Wash the herbs, shake dry, pluck off leaves and chop finely. In a small bowl, mix the herbs with the lemon zest and olive oil and add to the hummus.
More recipes on: www.beastfeast.eu