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Region: BY
Friday 16 October 2026 15:58:25 GMT
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Ayxan.mmli :
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2026-10-16 19:29:32
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Mamedov..A. :
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2026-10-16 19:35:26
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![My Beetroot Hummus - completely vegetarian and pairs well with so many dishes. The puree is perfect on its own, but when added to any base hummus, you’ve got a delicious hummus both aesthetic and delicious. Beetroot Port Puree: - [ ] 20g Butter - [ ] 15g Dark Brown Sugar - [ ] 35ml Port Wine - [ ] 2g Salt Flake - [ ] 1 Tbsp Balsamic Vinegar - [ ] 5g Xanthum Gum - [ ] 1 Shallot Beetroot Hummus: - [ ] 200g Beetroot Port Puree - [ ] 250g Chickpeas (1 can) - [ ] 50ml Chickpea Liquid - [ ] 10g Ground Cumin - [ ] 2g Ground Ginger Powder - [ ] 30ml Fresh Lemon Juice - [ ] 1 Shallot - [ ] 2g Salt (to taste) - [ ] Olive Oil Instructions: 1. Start by wrapping the beetroot and roasting until it’s softened in the oven at 200°C 35-40 minutes. Then allow it to cool, peel it then cube it. 2. Place the roasted beetroot into the blender along with all the other ingredients and blend until smooth. Set it aside. 3. In a pan, sauté diced shallot and chickpeas, with seasonings until warmed through and the shallots are softened. 4. Transfer all to a blender with the chickpea liquid reserved from the can, lemon juice and salt. 5. Once it’s all blended, you’ll have a delicious beetroot hummus that can be piped or spread on toast. #beetroothummus #hummus #recipeshare](/video/cover/7697988100902948117.webp)