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Beetroot-Marbled Hummus https://www.metro.ca/userfiles/image/recipes/hummus-marbre-betterave-10700.jpg PT30M PT05M PT35M
Put the chick peas in the bowl of a food processor along with the olive oil, tahini, garlic, lemon juice, salt and Cayenne pepper.Purée the mixture until smooth.Remove half of the mixture and set aside.Add the beetroots to the rest of the hummus mixture.Purée again until smooth.In a small skillet, roast 1 tsp. (5 mL) of cumin seeds 2 to 3 minutes.Also, lightly roast the pistachios and set aside.To serve, spread layers of plain hummus and beetroot hummus, and mix lightly to obtain a marbled texture.Garnish with a drizzle of olive oil, the cumin seeds and the pistachios.Serve with crudités, crackers or root vegetable chips.
4
4 1 4 4
1x398 mL chickpeas, drained and rinsed 2 small beet roots, cooked (roasted in the oven or boiled) 1 Tbsp. (15 mL) olive oil 2 Tbsp. (30 mL) tahini 1 Tbsp. (15 mL) lemon juice 1 garlic clove, chopped 1 pinch of salt 1 pinch of cayenne pepper garnish : olive oil cumin seeds chopped pistachios
Beetroot-Marbled Hummus

Beetroot-Marbled Hummus

Rate this recipe
1 Vote
4
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1x398 mL
    chickpeas, drained and rinsed
  • 2
    small beet roots, cooked (roasted in the oven or boiled)
  • 1 Tbsp.
    (15 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    tahini
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1
    garlic clove, chopped
  • 1
    pinch of salt
  • 1
    pinch of cayenne pepper

  • garnish :

  • olive oil
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  • cumin seeds
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  • chopped pistachios
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Imprimer ma sélection

Preparation

Put the chick peas in the bowl of a food processor along with the olive oil, tahini, garlic, lemon juice, salt and Cayenne pepper.

Purée the mixture until smooth.

Remove half of the mixture and set aside.

Add the beetroots to the rest of the hummus mixture.

Purée again until smooth.

In a small skillet, roast 1 tsp. (5 mL) of cumin seeds 2 to 3 minutes.

Also, lightly roast the pistachios and set aside.

To serve, spread layers of plain hummus and beetroot hummus, and mix lightly to obtain a marbled texture.

Garnish with a drizzle of olive oil, the cumin seeds and the pistachios.

Serve with crudités, crackers or root vegetable chips.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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