Beetroot Hummus
4 servings
80 minutes
Although the word "hummus" is translated from Arabic as "chickpeas", today the basis of this record-breaking dish can be almost any vegetable, ground into a smooth paste: in restaurants hummus is prepared from pumpkin, green peas , spinach, but most often from beets. This recipe from Lena Savchuk, who once did several good vegan projects in Moscow, and now practices in London, can be quoted and cooked endlessly as one of the most delicious examples of this genre: thick smooth texture, sesame aroma and good olive oil - it has it from Middle Eastern hummus, and walnuts and garlic that come into play obscurely hint at its close relationship with Georgian pkhali.
1
Bake the beetroot in foil with the skin at 220 degrees for about 1 hour (to preserve its color). Then peel off the skin.
- Beet: 500 g
2
Load all ingredients into the blender cup and blend until smooth (the process will take at least 5 minutes).
- Roasted Sunflower Seeds: 100 g
- Roasted sesame: 100 g
- Walnuts: 100 g
- Garlic: 20 g
- Vegetable oil: 160 ml
- Sriracha: 20 ml
- Salt: to taste
3
After that, strain the entire mass through a sieve for a silky texture, but it will still be tasty if you don't!