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Appetizer recipe: Beetroot hummus with cumin

Savory recipes Spring Summer Under 30 minutes Végétarienne Medium difficulty Casserole
Prep time
10 minutes
Cooking time
Cold dish
4 people


  1. Peel and dice the beetroot
  2. Blend with the peeled garlic, tahini, lemon juice, and cumin in the bowl of a blender
  3. Add the breadcrumbs and season as needed
  4. Serve in small bowls with the sprouts and some crackers, chips, or small slices of toasted bread


  • 250 g (9 oz) cooked beetroot
  • 50 g (1.8 oz) breadcrumbs
  • 1 spoonful of tahini (sesame paste)
  • 15 cl (3/5 cup) lemon juice
  • ½ clove of garlic
  • 1 handful of beet or arugula sprouts
  • 1 large pinch of cumin
  • Salt, pepper




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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