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Appetizer recipe: Beetroot hummus with cumin
Savory recipes
Spring
Summer
Under 30 minutes
Végétarienne
Medium difficulty
Casserole
Prep time
10 minutes
Cooking time
Cold dish
Serves
4 people
Serve up a unique appetizer with this delicious hummus!
Method
- Peel and dice the beetroot
- Blend with the peeled garlic, tahini, lemon juice, and cumin in the bowl of a blender
- Add the breadcrumbs and season as needed
- Serve in small bowls with the sprouts and some crackers, chips, or small slices of toasted bread
Ingredients
- 250 g (9 oz) cooked beetroot
- 50 g (1.8 oz) breadcrumbs
- 1 spoonful of tahini (sesame paste)
- 15 cl (3/5 cup) lemon juice
- ½ clove of garlic
- 1 handful of beet or arugula sprouts
- 1 large pinch of cumin
- Salt, pepper
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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