In love with Red Beet Hummus
One of my must haves in the fridge is beetroot hummus. I love the taste, the wonderful colour and that it is so nourishing and healthy. You can add it to nearly everything. Here for example I combined the hummus with marinated persimmons but it’s also perfect on a slice of bread or any kind of buddha bowl. You can prepare a larger amount and keep it in the fridge for at least a week.
Marinated persimmon with red beet hummus
Serves 2
- 2 large persimmon fruit – of the non-astringent type: e.g. spanish persimon, sharonfruit or fuyu
- juice of 1 lemon
- 3-4 tbsp olive oil
- salt, pepper
for the hummus (serves 4-6):
- 1 lemon
- approx 400 g cooked chickpeas with a little bit of cooking liquid (or a 440 g glas or can)
- 125 g cooked beetroot
- 6 sprigs of thyme
- 3 tbsp tahini
- 1/2 tsp ground cumin
- 1 tsp sweet pepper
- 5 tbsp olive oil
topping:
- 3 tbsp green pistacchios
- dukkah (a very good recipe you find here) or garam masala
Wash and dry persimmons, cut into slices. Mix lemonjuice and olive oil seasoining with salt and pepper. Marinate persimmons with the vinaigrette.
For the hummus press the juice from half a lemon. Drain chick peas but keep the cooking liquids. Cut beets into coars pieces. Strip thyme leaves from the sprigs. Put everything in a food processor or a high speed blender. You can also use a hand blender and a mixing cup.
Add tahini, cumin, sweet pepper and olive oil. Mix to a very fine paste – if necessary add a little bit of the cooking liquids. Season to taste and transfer into a bowl.
Roast pistacchios with a little bit of oil until they become fragrant. Chop very coarsely, add a little bit of salt.
Arrange marinated persimmons on two plates with a large dollop of hummus on each plate. Sprinkle with pistacchios and dukkah or garam masala.