Beetroot hummus

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Roast the walnuts in a pan without fat and remove them. Rinse chickpeas cold, drain. Peel and chop the garlic. Drain beetroot and chop finely. Puree the chickpeas, nuts, garlic and lemon juice with a hand blender, mixing in approx. 6 tbsp. oil.

2. 2

   Season to taste with salt.

3. 3

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Spread tortillas thinly with the rest of the oil, sprinkle with salt and cut into 2-3 cm wide strips. Distribute on two baking trays.

4. 4

   Bake in a hot oven for 5-7 minutes until golden brown. Remove and let cool. Serve with a dip.