Silky beetroot puree with chickpeas and tahini
60 min
Under an hour
Kifli Kukták
Ez a selymes és vibráló céklapüré a sült cékla édességét ötvözi a krémes csicseriborsóval és a gazdag tahini pasztával. Tökéletes egészséges köret sültek mellé, vagy akár különleges mártogatósként is megállja a helyét. A cékla sütése során felszabaduló aromák mély és karakteres ízt kölcsönöznek az ételnek.
Preparation method
Ingredients overview
- 300 g fresh beetroot
- 40 g olive oil
- 2 cloves garlic
- 250 g cooked chickpeas (and 100 g cooking liquid)
- 25 g lemon juice
- 30 g tahini paste
- 2 sprigs fresh thyme
- 4 g salt
- aluminum foil
Preheat the oven to 180 °C.
Wash and dry the beetroot, then place it on a piece of aluminum foil large enough to comfortably wrap it. Drizzle with 1 tablespoon of olive oil, add the thyme and 1 clove of garlic. Wrap tightly and bake in the oven for approximately 35-60 minutes, until the beetroot is completely tender. Let it cool after baking.
Peel the cooled beetroot and cut it into 1 cm cubes. Place in a blender, add the cooked chickpeas and their cooking liquid, salt, tahini paste, the remaining 1 clove of garlic, the remaining olive oil, and lemon juice. Blend for approximately 2 minutes until completely silky. For an even finer texture, you can also pass it through a fine sieve.
Chef's tip
Roasted beetroot has a much more intense flavor than boiled, so it's worth taking the time to roast it. If you use larger beetroots, the baking time can be up to an hour.
When serving, you can drizzle with extra virgin olive oil and garnish with fresh radishes or sesame seeds.
35 min
Quick
