Beetroot hummus with chickpeas and crispy tortilla corners

I just can’t get enough of the humus and therefore there is again a great recipe for you. Let it taste you!

Preparation

  1. Put chickpeas, tahini, garlic, salt, cumin, diced beetroot and lemon juice in a food processor and mix.
  2. Add water from the beetroot and continue mixing. The consistency should be soft.
  3. Drizzle the humus with olive oil, garnish with some beet cubes and chickpeas and sprinkle with sesame.
  4. Tortilla corners: Divide tortillas into 8 triangles of equal size and brush both sides with oil.
  5. Place the tortilla pieces on a baking tray with lined baking paper and sprinkle with salt, bell pepper and chili.
  6. Bake in a preheated oven at 200 °C for a few minutes until the tortilla chips are golden brown and crispy.
Beetroot hummus with chickpeas and crispy tortilla corners
Beetroot hummus with chickpeas and crispy tortilla corners

Ingredients

  • 1 small can of cooked chickpeas
  • 2 tablespoons Tahini
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 boiled beetroot
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp water
  • Olive oil
  • black sesame
  • Tortilla flatbreads
  • Sea salt
  • Oil
  • Peppers
  • Chili powder