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Beetroot hoummous

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Origin of dish:  Greece
Type of cooking:  No cooking needed
 
Preparation time: 10 minutes
Cooking time: 5 minutes
 
Ingredients (serves 2):


Method:

Rinse and drain the chickpeas and blend together with the rest of the ingredients. Garnish slices of bread with the hoummous and finely grated red cabbage, radish, alfafa or luzerne.
Advice: Use as a dip, sandwich spread or garnish.

© Myriam Gauthier-Moreau / Clea / Mes p'tites gamelles / Editions La Plage

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