BEET HUMMUS

CategoryDifficultyIntermediate
Total Time3 hrs

   15 PAX - Time 3h.  

Utensils: Cooking pot, colander knife, hand blender.

See recipe in PDF or print  



INGREDIENTS

 250 g Dry chickpeas (this will turn out to about 600 g boiled)
 300 g Boiled beets (about 2 units)
 50 g Tahini
 1 Garlic clove
 3 g Salt
 1 A pinch of pepper
 75 ml Cold water
For the tahini:
 220 g Sesame seeds
Pairings:


ELABORATION

1

Allow the chickpeas to soak, with a 2/1 water/chickpea ratio, for 12 hours at room temperature.

2

Drain the chickpeas and wash them thoroughly in cold water.

3

Put in in a pot with abundant water to cover the chickpeas by at least 5 centimetres and bring to boil (use water low in minerals, preferably bottled).

4

Once the water is boiling, add the chickpeas and let cook between 40 and 120 minutes, depending on the variety, at medium-low heat.

5

If additional water is added, make sure to maintain the boil.

6

Salt the chickpeas to taste in the last few minutes of cooking. Drain and let cool.

7

While the chickpeas are cooling, make the tahini by toasting the sesame seeds in a pan until golden.

8

Add 50 ml Pons Lemon Infused Oil to the toasted sesame and blend the mixture in a Blender until it reaches the consistency of a very fine paste.

9

Put the boiled chickpeas (about 550/600 g) in a recipient.

10

Slice the beets and add them to the chickpeas.

11

Add the tahini, garlic, Pons Culinary Fennel Oil, pepper and drops of Pons Chardonnay Vinegar.

12

While adding the cold water bit by bit, blend the mixture until it is a very fine paste.

13

Store the hummus in the refrigerator and cover with Plastic wrap to prevent air from drying out its surface.

14

Season with a good drizzle of Pons Green Extra Virgin Oil.

Observations:
15

Serve your beet hummus as a dip for a few fresh vegetables: carrots, celery, mushrooms, zucchini, cucumber… Extremely healthy!


 

Ingredients

 250 g Dry chickpeas (this will turn out to about 600 g boiled)
 300 g Boiled beets (about 2 units)
 50 g Tahini
 1 Garlic clove
 3 g Salt
 1 A pinch of pepper
 75 ml Cold water
For the tahini:
 220 g Sesame seeds
Pairings:

Directions

1

Allow the chickpeas to soak, with a 2/1 water/chickpea ratio, for 12 hours at room temperature.

2

Drain the chickpeas and wash them thoroughly in cold water.

3

Put in in a pot with abundant water to cover the chickpeas by at least 5 centimetres and bring to boil (use water low in minerals, preferably bottled).

4

Once the water is boiling, add the chickpeas and let cook between 40 and 120 minutes, depending on the variety, at medium-low heat.

5

If additional water is added, make sure to maintain the boil.

6

Salt the chickpeas to taste in the last few minutes of cooking. Drain and let cool.

7

While the chickpeas are cooling, make the tahini by toasting the sesame seeds in a pan until golden.

8

Add 50 ml Pons Lemon Infused Oil to the toasted sesame and blend the mixture in a Blender until it reaches the consistency of a very fine paste.

9

Put the boiled chickpeas (about 550/600 g) in a recipient.

10

Slice the beets and add them to the chickpeas.

11

Add the tahini, garlic, Pons Culinary Fennel Oil, pepper and drops of Pons Chardonnay Vinegar.

12

While adding the cold water bit by bit, blend the mixture until it is a very fine paste.

13

Store the hummus in the refrigerator and cover with Plastic wrap to prevent air from drying out its surface.

14

Season with a good drizzle of Pons Green Extra Virgin Oil.

Observations:
15

Serve your beet hummus as a dip for a few fresh vegetables: carrots, celery, mushrooms, zucchini, cucumber… Extremely healthy!

BEET HUMMUS

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