Beetroot houmous

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Beetroot houmous
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The advice : If you cook yourself the chickpeas, soak them in a bowl of water for 24h.


Seasons are given for information only. Some fruits and vegetables can often extend their seasonality, depending on varietals and localities, inquire.


4 seasons

Ingredients :

  • 2 tablespoons of olive oil
  • Juice from one lemon
  • Salt and pepper
  • 1 garlic clove
  • 1/2 lbs of chickpeas
  • 1 beetroot (around 1/2 lbs)

Preparation :

  • Is the beetroot is raw, cook it in a pan of boiling water for 30/40 minutes (it depends on its size), then peel it.
  • Mix all the ingredients with a mixer or a blender.
  • Taste the houmous and add salt, pepper if needed.
  • Add a little bit of olive oil for presenting and a little bit of green onions.

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