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Beetroot hummus with crispbread
Photo: MOs810, CC BY-SA 4.0 · source

Beetroot hummus with crispbread

Ready in 10 min1 serving

325kcal · per serving
Protein11.2 g
Carbs41.2 g
Fat10.4 g
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Ingredients

  • 100 g Beetroot, cooked
  • 80 g Chickpeas (canned)
  • 10 g Tahini
  • 10 g Lemon
  • 30 g Crispbread

Steps

  1. Blend the cooked beetroot, chickpeas, tahini and lemon juice with a splash of water until smooth.
  2. Season with salt and pepper and serve with the crispbread.

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