Black tahini and beetroot hommus

Black tahini and beetroot hommus

4.7 36 rating

Prep. 10 min

Total 1 h 10 min

555 g

Ingredients

raw beetroots (approx. 500 g), peeled and cut into pieces (2 x 3 cm)
4
garlic cloves unpeeled
4
cumin seeds
1 tsp
salt
¼ tsp
ground black pepper
¼ tsp
olive oil
4 tbsp
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
black tahini
2 tbsp
lemon juice
50 g
balsamic vinegar
1 tbsp
olive oil for drizzling
fresh flat-leaf parsley leaves only, cut into pieces
2 tbsp

Difficulty

easy

Nutrition per 555 g

Sodium 1737.3 mg

Protein 39.9 g

Calories 5917.8 kJ / 1414.4 kcal

Fat 81.7 g

Fibre 38.4 g

Saturated Fat 10.3 g

Carbohydrates 141.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Good food, gluten free 94 Recipes
Australia and New Zealand

You might also like...

Show all

French onion dip

French onion dip

45 min

Capsicum and sun-dried tomato dip

Capsicum and sun-dried tomato dip

5 min

Traditional cocktail sauce

Traditional cocktail sauce

5 min

Mushroom and white wine cream sauce

Mushroom and white wine cream sauce

30 min

Herb and garlic dip

Herb and garlic dip

10 min

Retro prawn cocktail

Retro prawn cocktail

20 min

Tomato ketchup

Tomato ketchup

1 h 25 min

Tuna dip

Tuna dip

15 min

Zingy avocado and lime dip

Zingy avocado and lime dip

10 min

Cranberry and rosemary chutney

Cranberry and rosemary chutney

40 min

Vegan almond dip

Vegan almond dip

5 min

Creamy sun-dried tomato dip

Creamy sun-dried tomato dip

5 min

Show all