Beetroot spread حُمُّص البنجر



Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fiber, manganese and potassium.


  • 4 medium beets (washed, cooked in a boiling water till a knife goes through it)
  • 2 tablespoons tahini
  • Juice of 5 big lemons
  • One tablespoon vinegar
  • One teaspoon garlic
  • 1 teaspoon oregano
  • One tablespoon olive oil
  • Salt and pepper to taste


Peel the beet, cut into cubes, place in a food processor then add the rest of the ingredients, blend well. Put in jars and keep in refrigerator for up to 5 days or freeze for a month.

Enjoy with bread thins or carrots and cucumbers.


٤ بنجر مسلوق

٢معلقة كبيرة طحينة

عصير ٥ ليمون كبير

معلقة كبيرة خل

معلقة صغيرة ثوم

معلقة صغيرة زعتر

معلقة كبيرة زيت زيتون

ملح و فلفل

 : الطريقة

يقطع البنجر و يوضع في الفود بروسيسور مع باقي المكونات و يصب في برطمنات و يحفظ في التلاجة لمدة ٥ ايام
يأكل مع عيش او خيار او جزر او يوضع فوق الساندوتش او الشورمة



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