Celine Dion'S Beetroot Hummus With Cherry Tomatoes
sonicmouse
For an extra smooth and creamy hummus, soak your chickpeas in baking powder to break down their tough skin.
People: 1
55 min

Ingredients

50 grams
Beets
1 tbsp
Capers
3
Cherry Tomatoes
130 grams
Chickpeas
2 Clove
Garlic
0.75 tbsp
Lemon
1 tbsp
Olive Oil
1
Pita Bread
2 tbsp
Pumpkin Seeds
1
Shallots
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. Finely chop your garlic.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Beetroot, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 45 minutes.
  2. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Toast pita bread to enjoy alongside your dip.

Finishing Touches

  1. Add chickpeas and garlic to your blender or food processor.
  2. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  3. Add Capers, Cherry Tomatoes and Pumpkin Seeds on top.