BEETROOT RED HUMMUS • LIBANESE SPICES • GR'EAT PROVENCE
INGREDIENTS:
- 1 big or 2 medium steamed beetroots
- 250 g pre-cooked chickpeas (or 150 g dry chick peas, soaked & cooked)
- 1 tbs of while tahini
- 1 ts extra virgin olive oil (first pressing, cold pressed)
- the juice of 1 lemon
- 1 ts sweet paprika powder
- 2 ts za'atar (lebanese mix of spices)
- 1/2 fresh coriander plant
- Salt & pepper to taste
- GR'EAT Granola Provence
INSTRUCTIONS:
1. Soak the chickpeas overnight: put the chickpeas in a bowl & cover with the double volume of water. The morning after, strain the soaking water & rinse. Steam the chickpeas & let it cool down. OR, use pre-cooked chickpeas. Throw away the chickpea juice & rince carefully.
2. Put all ingredients in the blender & mix until the desired consistency. Tip: I always keep some whole chickpeas aside to place at the bottom of the serving bowl.... it gives it more texture.
3. Before serving, drizzle with olive oil, sprinkle with za-atar & fresh herbs. Finish with the GR'EAT Granola Provence for the crunch.
4. Enjoy without moderation!
2. Put all ingredients in the blender & mix until the desired consistency. Tip: I always keep some whole chickpeas aside to place at the bottom of the serving bowl.... it gives it more texture.
3. Before serving, drizzle with olive oil, sprinkle with za-atar & fresh herbs. Finish with the GR'EAT Granola Provence for the crunch.
4. Enjoy without moderation!
PROVENCE - Mustard • Provence Herbs • Hazelnut
Price: 5.50 €
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