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Beetroot, avocado and sweet potato hummus

Beetroot, avocado and sweet potato hummus, which one would you go for? Hummus is one of our traditional dishes and you get always bet you’ll see it in a Lebanese Mezze. Variations of hummus have only recently started being developed(or at least I’ve just discovered them!) and I found that it enhances the flavor even more!

For the beetroot hummus from @donna.hay:

400 grams can chickpeas, drained and rinsed

1 tablespoon tahini

1 clove garlic, crushed

1/4 cup lemon juice

225 grams can baby beetroot, drained

1/2 teaspoon ground cumin

Sea salt and cracked black pepper

To decorate:

1/4 cup natural Greek-style yogurt

1/4 cup walnuts, chopped

Micro lemon balm leaves

Extra virgin olive oil

Directions: process ingredients until smooth:)

For the avocado hummus from @sandhyaskitchen:

400 grams canned chickpeas, well drained

2 medium ripe avocados, cored and peeled

50 grams coriander leaves

4 tablespoons water

1 1/2 teaspoon tahini

Juice of 1 lemon

1 large garlic clove, peeled and crushed

Salt to taste

1 teaspoon cumin

2 tablespoons extra virgin olive oil

Blend all ingredients until smooth:)

For the sweet potato hummus from @evolvingtable:

Roasted sweet potatoes:

1 3/4 cubed sweet potatoes

3 tablespoons olive oil

1/2 tsp salt

1/4 teaspoon pepper

Mix the sweet potatoes with the olive oil, salt and pepper and place in the oven at 180 degrees until soft.

1 can chickpeas

1/4 cup lemon juice

3 tablespoons olive oil

1 crushed garlic clove

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

3-4 tablespoons water

Combine chickpeas in the processor with the lemon juice and olive oil. Add garlic, salt, cumin and paprika and process some more. Lastly, add roasted sweet potatoes and water until well combined.


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