Name: Beetroot Hummus For Royalty - Breidenbacher Hof, Dusseldorf Germany
Ingredients: 250 g chickpeas; 80 g sesame paste (Tahini); 60 ml lemon juice; 60 ml olive oil; 2 garlic cloves (pressed); 2 liters of water; ½ EL salt; 3 EL beetroot granules; 8 baby carrots; 8 small white turnips; 2 pcs. beetroot boiled and diced; 50 g pistachio kernels; 25 g dried pomegranate seeds; 1 bunch of watercress; sea salt; smoked oil

Ingredients

Scale

Hummus Ingredients:

250 g chickpeas
80 g sesame paste (Tahini)
60 ml lemon juice
60 ml olive oil
2 garlic cloves (pressed)
2 liters of water
½ EL salt
3 EL beetroot granules

Topping Ingredients:

8 baby carrots
8 small white turnips
2 pcs. beetroot boiled and diced
50 g pistachio kernels
25 g dried pomegranate seeds
1 bunch of watercress
sea salt
smoked oil

Cook Mode Prevent your screen from going dark

Instructions

The chickpeas should soak in water for about four hours or over night. When this is done, simmer the chickpeas in a pot of fresh water for about an hour. If the chickpeas are soft, they can be poured off and mixed together in a food processor with the sesame paste, lemon juice, olive oil, water, beetroot granules, salt and the two pressed garlic cloves until a smooth puree is produced.
Now the puree should rest for about four hours in the fridge to harden it.
For the topping, baby carrots and turnips can be cleaned and boiled in salt water until they are almost cooked. Also clean and wash the watercress. Fry the turnips and carrots in a pan with the smoked oil so that they get a nice shine and season it with the sea salt.
Finally, arrange all the ingredients on the beetroot hummus nicely, as shown in the picture.