Paint It Black Hummus With Rosemary
haricarreras
People: 1
55 min

Ingredients

50 grams
Beets
0.25
Broccoli
0.75 tsp
Cayenne Pepper
150 grams
Chickpeas
2
Dates
2 Clove
Garlic
0.75 tbsp
Lemon
1 tsp
Lemon Zest
1 tbsp
Olive Oil
0.5 tsp
Rosemary
1
Shallots
30 grams
Sun-Dried Tomato
3 tbsp
Sunflower Seeds
1 tbsp
Tahini

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Prep

  1. Peel and cut your Beetroot and Shallots. All ingredients should have a similar size and shape.
  2. Wash and cut your Broccoli so that they all have a similar size and shape.
  3. Finely chop your Garlic.

Heating Steps

  1. Spread the beets and chickpeas evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes. Finally, add broccoli and shallot and roast for another 30 minutes.
  2. Toast Sunflower Seeds on a hot and dry pan. Then remove from pan.

Finishing Touches

  1. Add all of your vegetables to a blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  2. Add Dates, Lemon Zest, Sun-Dried Tomato and Sunflower Seeds on top.