Beetroot Hummus For Royalty - Breidenbacher Hof, Dusseldorf Germany
Serves: 4 servings
Hummus Ingredients:
  • 250g chickpeas
  • 80g sesame paste (Tahini)
  • 60ml lemon juice
  • 60ml olive oil
  • 2 garlic cloves, pressed
  • 2 liters of water
  • ┬ŻEL salt
  • 3EL beetroot granules
Topping Ingredients:
  • 8 baby carrots
  • 8 small white turnips
  • 2 pcs. beetroot boiled and diced
  • 50g pistachio kernels
  • 25g dried pomegranate seeds
  • 1 bunch of watercress
  • sea salt
  • smoked oil
  1. 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.
  2. Now the puree should rest for about four hours in the fridge to harden it.
  3. 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.
  4. Finally, arrange all the ingredients on the beetroot hummus nicely, as shown in the picture.
Recipe by Honest Cooking by Mercato Fabbrica at