DinnerBooks
Deranged red beet hum with libachips

Deranged red beet hum with libachips

Cooking Time30 m
Ingredients13
DifficultyMedium
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The beet takes place right here and gives the hummus both nice color and a mild, earthy taste. Yoghurt is moved down to make it lender, while the libachips may be roasted in the oven with oil, dill and flake salt until they become gloriously crunchy. A simple little right that feels as obvious to the mingle as to Friday.

Ingredients

4 servings
  • Step: 1
    2 pc liba bread
  • Step: 2
    2 msk olive oil
  • Step: 3
    1 msk hacked dill
  • Step: 4
    1/2 tsk flingsalt
  • Step: 5
    1 pc putting cooked chickpeas
  • Step: 6
    1 pc small red
  • Step: 7
    2 msk light tahini
  • Step: 8
    1 pc scaled garlic shift
  • Step: 9
    1/2 tsk husband spiskummin
  • Step: 10
    2 msk freshly pressed lemon juice
  • Step: 11
    1 dl olive oil
  • Step: 12
    salt
  • Step: 13
    1 dl foodyogurt (10%)

Instructions

  • Step: 1
    Put the oven at 175°C.
  • Step: 2
    Libachips: Pensla liba bread with oil and sprinkle over dill and flake salt. Cut in three edges and put on a backpaper-clad sheet. Roast in the middle of the oven 5-10 minutes. Let cool.
  • Step: 3
    Relax and rinse the chickpeas, let run off. Scale and tear the beet well. Mix chickpeas and red beet with tahini, garlic, spishummin, lemon juice and oil into a smooth cream. Add some water. Taste with salt.
  • Step: 4
    For serving: Unwind hummus and yogurt in a bowl and tube around. Ring over oil and top with dill. Serve with the libachips.

Näring

Serving Size4serving

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