workshop-dieta-mediterranica

Ingredients

Raw or roasted beetroot – 1 medium
Lemon juice – ½ lemon
Salt and pepper – q.s.
Garlic cloves – ½
Tahini – 50g to 100g (start with 50 and add to taste)
Olive oil – 4 tablespoons
Cooked and drained chickpeas – 400g
Sesame seeds – q.s.
Cumin or ground cumin (optional) – q.s.
Mint or parsley – q.s.

To serve:

Carrots
Cucumbers
bread
Pies

Cooking steps

  1. Peel the beetroot.
  2. Optional – toast some cumin seeds.
  3. Place half of the beetroot, grain, cumin seeds, salt and pepper, garlic, olive oil and sesame paste in the food processor and mix.
  4. Taste and adjust flavors, texture with more olive oil and color with more beetroot.
  5. Cut the carrots and cucumber into sticks.
  6. Serve with ground cumin, sesame seeds, good olive oil and aromatic herbs.
workshop-dieta-mediterranica

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