Beetroot Hummus Without Chickpeas
This chickpea-free hummus combines beetroot with spices for a colorful, aromatic spread.
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Servings: 4 servings
Ingredients
- 200 g beetroot cooked
- 75 g celeriac
- 1 teaspoon ground caraway seeds (Persian cumin)
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground coriander seeds
- 1 teaspoon dried mint or a few fresh mint leaves
- 1 tablespoon tahini sesame paste
- 1 tablespoon almond butter
- 1 lemon lemon the juice
- pinch salt Celtic sea salt or Himalayan pink salt
Optional
- 0.5 lemon lemon the zest
- 2 cloves garlic
- 2 teaspoons chilli flakes not strictly paleo or nightshade-free
Procédé
- Cut the beetroot into large chunks.200 g beetroot
- Grate the celeriac. It can be left raw.75 g celeriac
- Wash the lemon and grate the zest. Use the finest grater available. Be careful not to grate the white pith. About half the lemon is enough.0.5 lemon lemon
- Then squeeze the lemon into a separate container. This avoids having to fish the seeds out of the hummus later.1 lemon lemon
- Put everything in the food processor and blend.1 teaspoon ground caraway seeds (Persian cumin), 1 teaspoon ground cumin seeds, 1 teaspoon ground coriander seeds, 1 teaspoon dried mint, 1 tablespoon tahini, 1 tablespoon almond butter, pinch salt, 2 cloves garlic, 2 teaspoons chilli flakes
- Garnish with a few sesame seeds, mint and an extra drizzle of extra virgin olive oil.
Notes
Equipment: (Small) food processor or hand blender, knife, small bowl.
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