How To Make Beetroot Hummus with Crisp Pittas
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Serves:
Ingredients
- 2 medium beetroots, roasted and peeled
- 1 can (400g) of chickpeas, drained and rinsed
- 2 garlic cloves, minced
- 2 tablespoons of tahini
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- Salt and pepper, to taste
- 4 wholemeal pitta breads
- Olive oil spray
Instructions
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Preheat the oven to 200°C (400°F).
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Cut the roasted beetroots into smaller pieces and add them to a food processor.
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Add the drained chickpeas, minced garlic, tahini, lemon juice, and olive oil to the food processor.
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Blend until smooth and creamy.
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Season with salt and pepper to taste.
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Cut the pitta breads into small triangles and place them on a baking sheet.
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Spray the pitta bread with olive oil spray and sprinkle with salt.
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Bake in the preheated oven for 8-10 minutes until crispy and golden.
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Serve the beetroot hummus with the crispy pitta bread.
Nutrition
- Calories : 220kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 230mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 6g
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