People :

4-6

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 600 gr de garbanzos cocidos
  • 1 ½ dientes de ajo
  • 2 cdas de tahini
  • Una pizca de comino
  • 1 limón
  • 1 cdita de pimentón de la vera
  • 1-2 fresh beetroot
  • 400 gr of natural yogurt
  • ¼ cucumber
  • Salt
  • Pepper
  • Olive oil
  • Chives
Preparation
  1. Rinse the chickpeas, remove as much of the skin as possible, blend them into a smooth paste along with the tahini, a clove of garlic without the the centre, cumin, a pinch of paprika, salt, pepper and a few drops of lemon juice.
  2. Mix the yogurt with salt, pepper, the washed and grated cucumber, lemon juice, a few drops of olive oil and half a clove of grated garlic.
  3. Peel the beetroot then using a mandolin cut into fine slices. Lay about 20-30 slices of beetroot on a flat surface and in the centre of each one place a teaspoon of hummus, cover with another slice of beetroot.
Presentation
  1. Serve the beetroot ravioli with yogurt sauce and chopped chives

Additional information

People :

4-6

Preparation time :

20 min

Difficulty:

Easy

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