Beetroot Ricotta Hummus

If it is true that you eat with your eyes first, then this hummus is a veritable feast. This beetroot ricotta hummus is as beautiful as it is tasty!

Ingredients

Ingredients
Servings:
g
Chickpeas
Garlic Clove
g
Beetroot
tbsp
Olive Oil
ml
Vegetable Broth
tbsp
Beetroot Powder
tbsp
Lemon Juice
tbsp
Tahini Paste
g
Ricotta Cheese
Salt & Pepper to taste
Herb Topping
tsp
Lemon Zest
g
Fresh Herbs (Cilantro, Parsley, Mint)
tbsp
Olive Oil

Instructions

Preparing In The Kitchen
  1. Rinse and drain the chickpeas. Peel the garlic and chop coarsely. Cut beetroot into small cubes. Finely puree the chickpeas with garlic, beetroot, olive oil, vegetable stock and beetroot powder.
  2. Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
  3. Wash the herbs, shake dry, pluck off leaves and chop finely. In a small bowl, mix the herbs with the lemon zest and olive oil and add to the hummus.

Preparing In The Kitchen
  1. Rinse and drain the chickpeas. Peel the garlic and chop coarsely. Cut beetroot into small cubes. Finely puree the chickpeas with garlic, beetroot, olive oil, vegetable stock and beetroot powder.
  2. Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
  3. Wash the herbs, shake dry, pluck off leaves and chop finely. In a small bowl, mix the herbs with the lemon zest and olive oil and add to the hummus.

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