Hummus with beets and ricotta
If you fancy trying something new, don't miss this great recipe for a sexy spring spread. This is one way to enrich the hummus, if you want you can exchange ricotta for Greek yogurt.
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Ingredients
- 1 large beetroot
- 200 g boiled chickpeas or 1 can
- ⅓ cup tahini, well mixed
- ¼ A cup of fresh lemon juice
- ¼ cup of ricotta
- 1 clove of finely chopped garlic
- 1 teaspoon salt
- A pinch of freshly ground black pepper
- Ž teaspoon ground coriander
- Mint leaves, poppy seeds and olive oil (for serving)
Cooking guidelines
Preheat the oven to 425 ° C. Wrap the beets well in foil and place on a baking sheet. Bake for 60-70 minutes until the beets are soft when you prick it. Set aside and allow to cool, unwrapped from foil.
Meanwhile, mix the chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper and coriander in a food processor until smooth.
Cut the hard root from the beets and cut into slices, then you can add them to the rest of the mixture in a food processor and mix everything thoroughly until the hummus is soft. If necessary, season the hummus with salt and pepper. You can serve it alone or spread on bread.
The hummus lasts in the fridge for about four days.
