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Beetroot and coconut hummus

Kitchen tools

Hand blender
Sauce pan

Ingredients

Cooked chickpeas:
Beet root:
Vegan milk:
Tahini sauce:
Lemon:
Cumin:
Agave syrup:
Grated coconut:

10 oz / 300 gr.
3.5 oz / 100 gr.
1/2 oz / 15 gr.
1/2 oz / 15 gr.
1/2 unit
1 teaspoon
1 teaspoon
2 tablespoons

Instructions

1. Cook the beets until soft.
2. Pour the lemon juice into a bowl and add all the ingredients except the coconut.
3. Add salt and pepper to taste.
4. Carefully blend and add olive oil until you get the desired consistency.
5. Pour it into a bowl and add the coconut on top and seeds to your liking.

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