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–+ servings

Beetroot and Edamame Houmous

Christian Gott
A delicious tasty twist on traditional houmous
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes

Ingredients
  

  • 2 packs Precooked Beetroot
  • 400 gram Tinned Chickpeas drained
  • 200 gram Frozen Edamame or Soy beans defrosted
  • 250 ml Quality Olive Oil ( Approximately )
  • 3 - 4 tablespoons Tahini paste
  • 2 Limes Juice and zest
  • Sea Salt and cracked Black Pepper
Course Appetizer, Canapes, Snacks
Cuisine Modern
Servings 4 people

Equipment

  • Food Processor

Instructions
 

  • Place the beetroot, chickpeas and edamame beans into a food processor and puree. Season to taste and serve drizzled with a little more oil and sea salt.
  • Add the tahini, lime juice, and zest then restart the food processor.
  • Slowly pour in the oil to achieve a creamy paste.
  • Season to taste and serve drizzled with a little more oil and sea salt.

Notes

This can be stored for a couple of days in an airtight container in your fridge.
Allergens in this recipe are;
Sesame Seeds  Sesame seeds in the Tahini
Please see the allergens page
Keyword Beetroot, Edamame, Houmous
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