Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 4 raw beetroots (approx. 500 g), peeled and cut into pieces (2 x 3 cm)
- 4 garlic cloves, unpeeled
- 1 tsp cumin seeds
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 tbsp olive oil
- 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
- 2 tbsp black tahini
- 50 g lemon juice
- 1 tbsp balsamic vinegar
- olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, leaves only, cut into pieces
- Nutrition
- per 555 g
- Calories
- 5917.8 kJ / 1414.4 kcal
- Protein
- 39.9 g
- Carbohydrates
- 141.1 g
- Fat
- 81.7 g
- Saturated Fat
- 10.3 g
- Fibre
- 38.4 g
- Sodium
- 1737.3 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
Alternative recipes
Spicy cauliflower soup
20min
Beetroot carpaccio (Thermomix® Cutter)
No ratings
Apple, pear and bay leaf cake
1h 15min
Carrot and fennel slaw with sprouted buckwheat
50h 15min
Linseed crackers with mutabbal beitinjan (eggplant dip)
16h 20min
Falafel with beetroot hommus
20min
Hazelnut dukkah with fennel
50min
Baba ghanoush
1h
White bean dip with chimichurri
15min
Traditional hommus
25 Std. 5 Min
Buckwheat and date bliss balls
24h 20 min
Hommus
15min