Beetroot Hummus
Quick Recipes Appetizers Simple Recipes Valentine's Day Fasting Recipes Vegetables
I prepared the most delicious sunflower seed tahini using Ottolenghi's recipe and made a magnificent hummus with it. The year hasn't even started well and I already have a long list of favorites: miso paste, chashu, kimchi rice balls and now this vibrant hummus. You can prepare it for Valentine's Day or for spring celebrations, it has the right color.
Ingredients
230g cooked chickpeas (home-cooked or from 1 can)
150g boiled/roasted beetroot
2 tablespoons sunflower seed tahini (about 65g)
50g water
salt, black pepper
For garnish
2 teaspoons sunflower seed tahini
1 teaspoon roasted sunflower seeds
1 teaspoon finely chopped parsley
1 tablespoon olive oil
Sunflower Seed Tahini
100g sunflower seeds (raw)
10g ginger
2 garlic cloves
2 tablespoons lemon juice
1 tablespoon olive oil
150g water
salt
Calories: 780 total
How to prepare beetroot hummus
- Prepare the tahini as follows: toast the sunflower seeds in the oven for 10 minutes at 170C or in a dry pan, stirring constantly until the seeds are nicely golden.
- Put the seeds, grated ginger, crushed garlic, oil and a little salt and blend until you get a fine paste. Then gradually add the water until you get a thick cream. Store in the refrigerator with a thin layer of oil on top.
* you'll get more tahini than you need for this recipe - For the hummus, blend all ingredients in a food processor or with a vertical blender until it becomes as fine a paste as possible.
- With the blender running, gradually add 50g of water and blend for a long time until the hummus becomes creamy. Add salt and freshly ground black pepper to taste.
- Put the hummus on the serving plate and level it with a spoon, creating a crater towards the center.
- Dilute the 2 teaspoons of tahini with 1 tablespoon of water, just enough for the cream to become fluid. Drizzle the fluid tahini over the hummus.
- Lightly crush the sunflower seeds in a mortar and mix them with the chopped parsley. Sprinkle the mixture over the hummus. Sprinkle a little coarse salt. Drizzle 1 tablespoon of olive oil all over. Serve immediately.
* the hummus can be prepared ahead of time, but only plate it shortly before serving
