Beetroot Hummus With Mint
Filip
Enjoy a super easy dinner, relax while the oven roasts for you and then just blend!
People: 2
55 min

Ingredients

260 grams
Chickpeas
1.5
Chili Pepper
4 Clove
Garlic
20 grams
Honey
1.5 tbsp
Lemon
12 leaf
Mint
2 tbsp
Olive Oil
2
Parsnips
2
Pita Bread
2 handful
Pomegranate
4 tsp
Smoked Paprika
2 tbsp
Tahini

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Prep

  1. Peel and cut your parsnips so that they all have a similar size and shape.
  2. Finely chop your chili pepper, garlic and mint.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Parsnips, smoked paprika evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 45 minutes.
  2. Toast pita bread to enjoy alongside your dip.

Finishing Touches

  1. Add chickpeas and garlic to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  3. Add Mint and Pomegranate on top.