Beetroot And Cumin Hummus With Toasted Walnuts
Keywords
- chickpeas
- tahini
- hummus
- dips
- entertaining
- recipe
- donna hay
- snack
- beetroot
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Skillet
- Serving bowl
Ingredients
- 400g can chickpeas (garbanzos), drained and rinsed
- 1 tablespoon tahini
- 1 clove garlic, crushed
- ¼ cup (60ml) lemon juice
- 225g can baby beetroot, drained
- ½ teaspoon ground cumin
- sea salt
- cracked black pepper
- ¼ cup (70g) natural Greek-style (thick) yoghurt, to serve
- ¼ cup (25g) walnuts, toasted and chopped, to serve
- micro (baby) lemon balm leaves (optional), to serve
- extra virgin olive oil, for drizzling
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