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
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
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.
Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
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
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.
Stir in the lemon juice, tahini and ricotta into the chickpea mixture. Season with salt and pepper.
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.
