Falafel with Homemade Beetroot Hummus
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SERVINGS 2-4
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PREPARATION 20 MINUTES
INGREDIENTS
- 160 g boiled chickpeas
- 130 g steamed or baked beetroot
- 3 tbsp tahini
- 2 ½ tbsp lemon juice
- 1 small clove of garlic (or more depending on your preference)
- ¾ tsp sea salt
- ½ tsp cumin
- 1 tbsp water or beetroot juice (if needed)
- baby spinach
- olive oil, vinegar and salt and pepper for the salad
- 8-12 Falafel
- pies for serving
COOKING INSTRUCTIONS
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In a large food processor, add the chickpeas, beetroot, tahini, lemon, garlic, salt and cumin. Blend until smooth. If necessary, add a little water/juice while blending to thin the hummus.
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We make a quick salad by mixing spinach with a little oil, vinegar, and salt and pepper.
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Prepare the falafel according to the package instructions and serve with hummus, salad and a few pita breads.
Tips
-The market now also sells ready-to-steam chickpeas and beets, which makes our hummus super easy and quick! -The beetroot package usually has a little juice in it, which we can use to dilute the hummus.
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