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Beetroot & Hazelnut Oil Hummus

Ingredients:

100g boiled or roasted beetroots (approx 3-4 medium beetroot)

2 x 400g Coppola Chickpeas (available at La Cave)

6-8 Confit Garlic Cloves or 3-4 raw garlic cloves

4 Tablespoons Tahini

Juice of 2 Lemons

6 Tablespoons La Tourangelle Hazelnut Oil (available at La Cave) plus extra for topping

Paprika

Optional Toppings: Roasted Hazelnuts and/or Roasted Chickpeas

 

Method:

Blend Beetroot, Chickpeas & Garlic on medium/high speed in a food processor until they are well blended and very fine. 

Add Tahini and Lemon Juice and blend

Add Hazelnut Oil one tablespoon at a time (similar to mayonnaise) until it is well blended and has emulsified to the correct consistency. Add more or less oil depending on the consistency you prefer.

Spoon into a dish and drizzle with Hazelnut oil and Paprika. Additionally you can add some chopped roasted hazelnuts and/or whole roasted chickpeas.

Serve with your favourite platter ingredients.



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