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Beetroot hummus à la Gabi

updated

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Ingredients for 4 servings:

  • 250 g chickpeas, can, drained, liquid collected
  • 100 g beetroot, pre-cooked, vacuum-packed, finely chopped
  • 1 handful of walnuts
  • 2 clove(s) garlic, squeezed
  • 2 tbsp tahini
  • ½ lemon(s), juice
  • ½ tsp cumin powder
  • ½ tsp chili powder
  • 3 tbsp olive oil
  • 1 tsp salt
  • 4 slices of black bread
  • butter
  • 1 avocado(s), peeled, pitted, sliced
  • 1 handful of walnuts, chopped
  • 1 box of garden cress, cut with scissors
  • Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

makes approx. 400 g

Blend the chickpeas, beets, walnuts, garlic, tahini, lemon juice, cumin powder, chili, olive oil, and salt with a hand blender until creamy. If it’s too thick, thin with a little chickpea water. Spread the hummus on the slices of brown bread, top with avocado slices, and serve sprinkled with walnuts, cress, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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