Beetroot hummus crostini The roasted beets add a sweet earthiness to the hummus. It's not an over powering beet flavour, just subtle enough to add a wonderful complexity to the dip. One of my favourite ways to enjoy it is on a.

Ingredients of Beetroot hummus crostini

  1. It's 200 grams of soaked chickpeas.
  2. You need 1 of boiled beetroot.
  3. You need 2 tablespoons of olive oil.
  4. Prepare to taste of Salt.
  5. Prepare 1 of lemon juice.
  6. It's Some of bread slices.
  7. It's For of toppings:.
  8. Prepare As required of Pumpkin seeds.
  9. Prepare As required of Pomegranate seeds.
  10. Prepare As required of Greek yogurt.

Beetroot hummus crostini instructions

  1. In a blender, add boiled chickpeas, salt, boiled beetroot, olive oil and lemon juice. Blend together till fine..
  2. Beetroot hummus is ready. Keep it aside..
  3. Cut slices of bread and spread some butter on top..
  4. Toast the slices of bread in oven, till golden and crisp. Let the toasts cool down for 5 mins..
  5. Spread the beetroot hummus over the toasts. Garnish with your favorite toppings and serve..

Beetroot hummus is a healthy, zingy hummous with a hint of horseradish. Great for dunking pitta bread or crudites, or with roast chicken and salads. In beetroot hummus recipe , we have combined chickpeas with beetroot, almonds, curd, garlic and other ingredients to make a dip that feels rich, has a vibrant colour and dynamic taste too. Hummus & Crostini recipe: I had a hankerin' for some hummus. I like my hummus smooth, if you prefer it chunky then mix everything by hand.

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