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Adopt pink hoummos

Betteraves

It’s the new Summer trend. Twisting a traditional houmous with beet and mint for a particularly refreshing, healthy and Instagramable result.

Preparation:

Preheat the Beko oven at 200°C.

Wrap each beet in aluminium paper.

Place them on an oven platter and cook for one hour until the beets are tender.

Once the cooking is finished, peel the beets then cut them up coarsely.

In a Beko blender, place the beets, the chickpeas, the lemon juice, the garlic, the nuts, the cumin and the tahini, then mix until the preparation is smooth.

Season with salt and pepper.

Sprinkle with feta then mint leaves.

Serve with pita bread.

 

Also discover the spicy houmous with harissa and the recipe for a vegan shepherd's pie.

Ingredients:

-          3 washed and peeled beets

-          5 g of ground cumin

-          300 g de of canned chickpeas, drained and rinsed

-          30 ml de jus de citron

-          1 garlic clove

-          80 ml of tahini

-          80 g of chopped nuts

-          100g of shredded feta

-          A few mint leaves

-          Pita breads (whole wheat if possible)

Ingredients

- 3 washed and peeled beets

- 5g of ground cumin

- 300g de of canned chickpeas, drained and rinsed

- 30 ml de jus de citron

- 1 garlic clove

- 80 ml of tahini

- 80g of chopped nuts

- 100g of shredded feta

- A few mint leaves

- Pita breads (whole wheat if possible)

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