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🍽️ Colorful Beetroot Hummus with Feta Topping

460 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (drained weight; can)
• 1 clove garlic
• 0.5 lemon
• 200 g beetroot (precooked; vacuum-packed)
• 1 tsp tahini
• 6 tbsp olive oil
• 1 tsp salt
• 2 small cucumbers
• 200 g cherry tomatoes
• 150 g black olives (pitted)
• 120 g feta
• 0.5 bunch parsley (10 g)

Instructions

1. 1. Pour the chickpeas into a sieve and rinse them under cold water. Let them drain well.
2. 2. Take out a small handful of chickpeas and set them aside. You will need these later for decoration.
3. 3. Peel the garlic and chop it roughly.
4. 4. Squeeze the lemon to get the juice.
5. 5. Cut the cooked beetroot into large chunks.
6. 6. Add the remaining chickpeas, the chopped garlic, the lemon juice, the tahini, and four tablespoons of olive oil to a blender.
7. 7. Blend everything until smooth.
8. 8. If the hummus is too thick, add a little cold water until you reach the desired consistency.
9. 9. Finally, season the hummus with salt.
10. 10. Wash the cucumber and cut it into small cubes.
11. 11. Wash the tomatoes and cut them into quarters.
12. 12. Halve the olives.
13. 13. Crumble the feta cheese into small pieces using your hands.
14. 14. Wash the parsley, shake it dry, and chop it finely.
15. 15. Spoon the hummus into a shallow bowl.
16. 16. Top the hummus with the reserved chickpeas, the cucumber cubes, the tomato pieces, the olive halves, and the feta.
17. 17. Sprinkle the chopped parsley over the top.
18. 18. Drizzle the remaining olive oil over the finished dish.

Nutrition per serving

• kcal: 460
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 30 g