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Beet hummus
caveman beet hummus with goat cheese and smoked salt
Kamado/Open Fire Plancha BBQ
8
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60 Minutes
Easy
Ingredients
- 3 medium red beets
- 250 g chickpeas
- 50 g goat cheese
- 2 cloves of garlic
- Juice and rasp of 1 lime
- 2 tablespoons of tahini
- 1 teaspoon cumin powder
- 3 tablespoons of extra virgin olive oil
- smoked Salt and pepper to taste
TiGER FiRE Accessories
No items found.
Ingredients
- 3 medium red beets
- 250 g chickpeas
- 50 g goat cheese
- 2 cloves of garlic
- Juice and rasp of 1 lime
- 2 tablespoons of tahini
- 1 teaspoon cumin powder
- 3 tablespoons of extra virgin olive oil
- smoked Salt and pepper to taste
TiGER FiRE Accessories
No accessories required
Preparatory work:
Let's cook!
- Fill your kamado with a small amount of charcoal, light and wait until the flame is well established and your coals turn gray. You can also do this on the plancha. When doing this, wait until the wood is charred.
- Now place the beet with skin in the coals and turn every 10 minutes until they no longer resist when you poke them
- Once the beet is cooked, remove the blackened skin and blend all ingredients into a smooth hummus.
Suggestion
- Serve this as an appetizer to your guests along with nachos or some grilled bread.
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