INGREDIENTS
1
medium-sized beetroot, roasted and peeled
La Mole Pita Chips
1
can (400g) chickpeas, drained and rinsed
2
tablespoons tahini
juice of one lemon
2
tablespoons extra-virgin olive oil
1
teaspoon ground cumin
Optional:
salt and pepper to taste
fresh parsley for garnish
method
STEP 1
Roast the Beetroot
Preheat your oven to 200°C (400°F). Wrap the beetroot in foil and roast it for about 45 minutes to 1 hour, or until it is tender. Once done, remove from the oven, let it cool slightly, then peel the skin off.
STEP 2
Prepare the Hummus
In a food processor, combine the roasted beetroot, chickpeas, tahini, garlic, olive oil, and lemon juice. Blend until smooth, adding water as needed to achieve your desired consistency.
STEP 3
Season to Taste
Season with salt, pepper, and a pinch of cumin if desired. Blend again until fully incorporated.
STEP 4
Serve and Garnish
Transfer the hummus to a serving bowl, drizzle with a little more olive oil, and garnish with freshly chopped parsley.
STEP 5 5
Serve and Garnish
Transfer the Baba Ganoush to a serving bowl. Drizzle with a bit of olive oil and sprinkle with chopped parsley and paprika for garnish. Serve with La Mole Pan Crek and fresh vegetables for dipping.
5 6
Pita Chips: The Perfect Crunchy Companion
Our Pita Chips are the ideal pairing for this vibrant hummus. Their light, crispy texture and subtle flavor complement the creamy, earthy hummus beautifully. Simply serve the hummus with a bowl of Pita Chips for dipping, and enjoy a satisfying, healthy snack.
Tips
For an extra burst of flavor, you can sprinkle some roasted sesame seeds on top of the hummus before serving.
Want a little more spice? Add a pinch of smoked paprika or chili flakes to the hummus for a kick!