Beetroot Hummus with Tarragon Chips
recipe

A vibrant and delicious beetroot hummus paired with crispy tarragon chips. Perfect for snacking before a sauna or when guests arrive!
Preparation Time: 30 minutes
Serving Size: 4-6

Ingredients:

Beetroot Hummus:
- 200 g cooked beetroot
- 1 dl tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove
- Salt and black pepper to taste
- 2-3 tbsp water (if needed)
Tarragon Chips:
- 4 small pita breads
- 2 tbsp olive oil
- 1 tsp dried tarragon
- Salt to taste

Instructions:

1. Prepare the beetroot hummus: Place all the ingredients in a food processor and blend until smooth. Add water as needed to reach your desired consistency. Season with salt and pepper.
2. Make the tarragon chips: Preheat the oven to 180°C (350°F). Cut the pita breads in half and brush with olive oil. Sprinkle dried tarragon and salt on top.
3. Place the pita halves on a baking sheet and bake for 10-12 minutes, until crispy and golden brown.
4. Serve the beetroot hummus with the tarragon chips.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 12 g
- Fiber: 5 g

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