This colourful salad uses chickpeas and beets in two ways: First, they come together in our lip-smacking hummus, then, we pile on grilled curried chickpeas and diced cooked beets with lightly grilled asparagus. Win-win.
AsparagusBBQBeetsLast-Minute BBQLegumesMain DishesSpring RecipesSummer CookingVegetablesVegetarianWeekday Recipes
Ингредиенты
- ¾ lb (340 g) cooked beets, diced
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- ¼ cup (60 ml) tahini
- 1 tsp (5 ml) lemon juice
- 3 tbsp (45 ml) lemon juice
- 3 tbsp (45 ml) olive oil
- ½ cup (20 g) chopped flat-leaf parsley
- 1 small onion, chopped
- 2 tbsp (30 ml) olive oil
- 1 tsp curry powder
- 2.2 lb (1 kg) large asparagus, trimmed
- ¼ lb (115 g) cooked beets, cut into small dice
- Sharp cheddar cheese shavings, to taste
- Salt and pepper
Инструкция
- In a food processor, purée the beets and 1 cup (160 g) of the chickpeas with the tahini and lemon juice until smooth. Season with salt and pepper and set aside.
