Description
A vibrant twist on classic hummus, featuring earthy beetroot and a colorful crunchy topping. Perfect for a sophisticated appetizer or light lunch.
Ingredients
Units
Scale
- 1 cups (237 ml) chickpeas
- 3 oz (80 g) sesame paste (Tahini)
- 2 fl oz (60 ml) lemon juice
- 2 fl oz (60 ml) olive oil
- 2 garlic cloves (pressed)
- 2 liters (67 fl oz) water
- 1/2 EL salt
- 3 EL beetroot granules
- 8 baby carrots
- 8 small white turnips
- 2 pcs. beetroot boiled and diced
- 2 oz (50 g) pistachio kernels
- 1 oz (25 g) dried pomegranate seeds
- 1 bunch watercress
- sea salt
- smoked oil
Instructions
- Soak chickpeas in water for four hours or overnight.
- Simmer chickpeas in fresh water for about one hour.
- If chickpeas are soft, drain and blend with sesame paste, lemon juice, olive oil, water, beetroot granules, salt, and two pressed garlic cloves until smooth.
- Refrigerate the puree for four hours to harden.
- For the topping:
- Clean and boil baby carrots and turnips in salted water until almost cooked.
- Clean and wash the watercress.
- Fry turnips and carrots in a pan with smoked oil until shiny, and season with sea salt.
- Arrange all ingredients on the beetroot hummus.
Notes
- For a smoother hummus, peel the boiled beetroot before dicing and adding to the mixture.
- Toasted pistachios offer a richer flavor; toast them in a dry pan before adding to the topping.
- Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: German
Nutrition
- Serving Size: ½ cup
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 10
- Protein: 8
- Cholesterol: 0