Nutrition Facts
6 servings
6
Beetroot Hummus with Pumpkin Seeds Recipe
A recipe to cook beautiful red beets in a different way, which are currently returning to my organic basket every week. The color of this hummus is amazing, isn’t it? The taste is truly delicious, and with rye bread, with or without seeds, well made by the baker, it's a pure delight.
Ingredients
1 large organic beet
250 canned chickpeas
1 tahini
1 organic yellow lemon
3 cloves organic garlic
½ organic flat-leaf parsley
a few sprigs of organic cilantro
1 thick organic sour cream
pumpkin seeds
4 organic olive oil
salt
Pepper
Directions
1
If using raw beetroot, wash and scrub the beetroot, then immerse it in a pot filled with water. Add a bit of white vinegar, a bay leaf, and thyme. Let it cook for 2 hours (check that the beetroot is tender with a knife). In this case, you will need to allow for 2 hours of cooking, which can be done in advance.
2
Once the beetroot is drained, peel it. Peel the garlic and crush the cloves. Wash, dry, and then chop the flat-leaf parsley.
3
Cut the beetroot into large pieces and place it in the bowl of a blender. Add the crushed garlic, then the chickpeas, parsley, tahini, lemon juice, and cream. Blend in pulses while adding the olive oil gradually. Season with salt and pepper.
4
In a non-stick skillet, dry roast the pumpkin seeds.
5
Place in a bowl, sprinkle with pumpkin seeds, and refrigerate until ready to serve. When serving, add a few sprigs of cilantro.
6
To finish, ENJOY YOUR MEAL! Find me at: http://bellatrice.canalblog.com/
Ingredients
Ingredients
1 large organic beet
250 canned chickpeas
1 tahini
1 organic yellow lemon
3 cloves organic garlic
½ organic flat-leaf parsley
a few sprigs of organic cilantro
1 thick organic sour cream
pumpkin seeds
4 organic olive oil
salt
Pepper
Directions
Directions
1
If using raw beetroot, wash and scrub the beetroot, then immerse it in a pot filled with water. Add a bit of white vinegar, a bay leaf, and thyme. Let it cook for 2 hours (check that the beetroot is tender with a knife). In this case, you will need to allow for 2 hours of cooking, which can be done in advance.
2
Once the beetroot is drained, peel it. Peel the garlic and crush the cloves. Wash, dry, and then chop the flat-leaf parsley.
3
Cut the beetroot into large pieces and place it in the bowl of a blender. Add the crushed garlic, then the chickpeas, parsley, tahini, lemon juice, and cream. Blend in pulses while adding the olive oil gradually. Season with salt and pepper.
4
In a non-stick skillet, dry roast the pumpkin seeds.
5
Place in a bowl, sprinkle with pumpkin seeds, and refrigerate until ready to serve. When serving, add a few sprigs of cilantro.
6
To finish, ENJOY YOUR MEAL! Find me at: http://bellatrice.canalblog.com/
Notes
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