Recettes

Beetroot Humus with Kala Namak (Black Salt)

DIRECTIONS

  1. Blend chickpeas, beetroot, tahini, garlic, and lemon juice until smooth.
  2. Add olive oil and a little water to reach creamy consistency
  3. Sprinkle with Nezo Kala Namak (Black Salt) and enjoy

INGREDIENTS

Nezo Kala Namak

Ingredients

  • 1½ cups cooked chickpeas
  • 1 medium beetroot, cooked and peeled
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2–3 tbsp olive oil
  • Cold water, as needed
  • Pinch of Nezo Kala Namak (to finish)