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Horatio beetroot spread

updated

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Ingredients for 4 servings:

  • 500 g beetroot
  • 4 garlic cloves, pickled
  • 1 can chickpeas
  • 30 g hazelnuts, ground
  • 5 tbsp vegetable oil
  • 2 tbsp lemon juice
  • 2 tsp salt
  • 1 tsp caraway seeds
  • ½ tsp pepper
  • 50 ml water
  • some hazelnuts, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

contains hazelnuts

Boil the beetroot in water for about 25 minutes until soft, then chop finely. Drain the chickpeas. Heat the oil in a large pot. Chop the garlic and sauté in the hot oil. Add the beetroot, chickpeas, and hazelnuts. Mix everything well, pour in the water, and sauté for about 5 minutes. Add the lemon juice, salt, caraway seeds, and pepper, and season to taste. Purée everything finely and transfer to a serving bowl. Garnish with the chopped hazelnuts and serve.

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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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