November 23, 2012

Beetroot & Walnut Houmous

A glass jar with pink hummus and crackers

As promised, here is another recipe inspired by the food from my yoga weekend: very pink beetroot and walnut houmous! I know it’s the second houmous recipe I feature this year, but what can I do, I just love houmous too much! Similarly with avocadoes, I like beetroots in phases: at times I will crave them and cook a lot with them, and then for a few weeks I won’t fancy them at all – weird isn’t it? I made this houmous several times in my recent beet craving phase, and we had it with veg sticks, crackers and in sandwiches. I think that what makes this recipe special is the addition of the walnuts. In the past I already made beetroot houmous but wasn’t that keen on it. The walnuts add this ‘je ne sais quoi’ which makes it truly delicious.

A jar of pink hummus and crackers

Beetroot & Walnut Houmous
• 80g walnuts, soaked overnight
• 3 medium beets
• 250g (1 can) chickpeas, drained
• 1 small clove of garlic, peeled and finely chopped
• 1tbsp tahini
• Juice of ½ lemon
• 3tbsp olive oil
• 1tsp ground cumin
• 1/2tsp smoked paprika

1. Preheat the oven to 200°C. Place the beetroots on a baking tray. Cook for 1hour until tender and cooked through. Leave to cool down, peel and chop them.
2. Drain the walnuts and rinse them well. Place in the bowl of a food processor together with the beetroots, chickpeas, garlic, tahini, lemon juice, olive oil, cumin and smoked paprika. Blend until you obtain a smooth texture.
3. Keeps in the fridge for about 5 days.

Houmous de Betteraves et Noix
• 80g de noix, trempées pendant 1 nuit
• 3 betteraves crues de taille moyenne
• 250g de pois chiches (1 boîte), égouttés
• 1 petite gousse d’ail, pelée et émincée
• 1cs de tahini
• Jus d’1/2 citron
• 3cs d’huile d’olive
• 1cc de cumin en poudre
• 1/2cc de paprika fumé

1. Préchauffer le four à 200°C. Mettre les betteraves sur une plaque à four. Cuire pendant 1h, jusqu’à ce que les betteraves soient tendres et cuites. Laisser refroidir, les peler et les couper en morceaux.
2. Egoutter les noix et bien les rincer. Les mettre dans le bol d’un mixeur avec les betteraves, les pois chiches, l’ail, le tahini, le jus de citron, l’huile d’olive, le cumin et le paprika fumé. Mixer jusqu’à l'obtention d'une consistance lisse.
3. Se garde au réfrigérateur pendant environ 5 jours.

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