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–+ servings

Avocados Stuffed With Beetroot & Chickpeas Hummus

This beetroot hummus is a delicious twist to the classic Middle Eastern dip hummus. Beets not only make this dish healthy but also make it pretty, and appetizing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 2 golden beats roasted, medium/large
  • 1 1/2 c chickpeas cooked
  • 1 tbsp tahini
  • 1 tbsp garlic crushed chunks
  • 1/2 lemon juiced
  • 1 tsp cumin
  • 1/2 tsp chili flakes
  • 1 tsp paprika
  • 1/4 c water
  • salt and pepper to taste
To Serve
  • 1 avocado
  • 1 tsp olive oil
  • 1 tsp sesame seeds black and white (optional)
  • 1 tbsp pumpkin seeds
  • chickpeas a few on top for garnish

Method
 

  1. In a large blender place the cooked beats, chickpeas, tahini, lemon juice, crushed garlic cloves, cumin, paprika, water, roasted shallots, chili flakes, and salt and pepper to taste.
  2. Blend on high speed until smooth and creamy.
  3. Halve the avocado and remove the pit. Add the beet hummus to the center of each avocado half.
  4. Serve on a plate with diced avocado and sprinkle the hummus with pumpkin seeds, olive oil, black and white sesame seeds, and few chickpeas on top. 
  5. Enjoy.

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