Beet-avocado cream

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Prep. Time: 5 min - Cook Time: 20 min - Total Time: 25 min - Yield: 6 servings

Ingredients

Bowl:

  • 200 g boiled chickpeas

  • 1 avocado

  • 100 g beetroot

  • 40 g peeled and chopped almonds

  • 1 garlic clove

  • 1 ripe Avocado

  • 2 tbsp. olive oil

  • 1 tsp. tabasco

  • 4 tbsp. water

Instructions

  1. Peele beet and quarter it.

  2. Peel and the garlic.

  3. Heat the oil over medium in a pan. Add the garlic (whole) and spread along the bottom. Leave for 4 to 5 minutes until they start to brown and get fragrant.

  4. Place the water and beet into the pan and add a pinch of salt. Leave for 15 minutes or until soft. Remove the beet and garlic and allow cooling.

  5. In a small pan roast the almonds for 3 minutes.

  6. Blend the beet, garlic, avocado, chickpeas, and almonds until only smooth.

  7. Drizzle in 1 tbsp. olive oil and add salt and pepper.

  8. Pour into 1 bowl.

  9. Serve right away.

Good to know!

  • For a hummus you can add 2 heaping tbsp. tahini and 1 tbsp. lemon juice.

  • Instead of boiling the beet you can roast it for 20 minutes in the baking tray.

Natalia Rojas