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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
  

  • 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

Instructions
 

  • 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.
  • Blend on high speed until smooth and creamy.
  • Halve the avocado and remove the pit. Add the beet hummus to the center of each avocado half.
  • 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. 
  • Enjoy.
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