Hummus with beetroot and pomegranate
Greek30 minutes1 hourHummus with beetroot and pomegranateStarters
Ingridients
- ½ cup pomegranate juice
- 120gr boiled large chickpeas
- 2 cooked beets
- 1 tbsp olive oil
- 2 cloves of garlic
- 5 tbsp tahini
- 3 tbsp fresh pomegranate seeds for serving
Directions
In a blender, beat the garlic until finely chopped. Add the beets, chickpeas and pomegranate juice and mash until melted. Add the tahini and olive oil and continue until the mixture becomes homogeneous. Transfer the mixture to a serving bowl, pour a little olive oil and garnish with the pomegranate seeds.
