Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, beetroot hummus crostini. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beetroot Hummus Crostini #Bcam Simple, clean and delicious, these beetroot hummus crostinis are the perfect party snack to make, this time around Diwali card parties. Christmas crostini: roasted beetroot hummus with goat's cheese, candied walnuts and basil. Christmas is a time like no other for gatherings of family and friends, and with family and friends come many a peckish mouth to feed.
Beetroot hummus crostini is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Beetroot hummus crostini is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook beetroot hummus crostini using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Beetroot hummus crostini:
- Prepare 200 grams soaked chickpeas
- Take 1 boiled beetroot
- Prepare 2 tablespoons olive oil
- Get to taste Salt
- Make ready 1 lemon juice
- Make ready Some bread slices
- Get For toppings:
- Take As required Pumpkin seeds
- Take As required Pomegranate seeds
- Get As required Greek yogurt
Hummus & Crostini recipe: I had a hankerin' for some hummus. […] Process chickpeas, beet, olive oil, mint, garlic, lemon juice, ground cumin, and salt in a food processor until smooth. Ballymaloe Irish Beetroot is grown, cooked and packed in East Cork and is itself packed with a lovely earthiness which is a lovely combination with chickpeas, for the hummus in this recipe. Beetroot and blue cheese always sit well together so the blue cheese crostini is a perfect match. The beet hummus can be made days in advance, and the caramelized onions can be prepared a day ahead of time.
Steps to make Beetroot hummus crostini:
- In a blender, add boiled chickpeas, salt, boiled beetroot, olive oil and lemon juice. Blend together till fine.
- Beetroot hummus is ready. Keep it aside.
- Cut slices of bread and spread some butter on top.
- Toast the slices of bread in oven, till golden and crisp. Let the toasts cool down for 5 mins.
- Spread the beetroot hummus over the toasts. Garnish with your favorite toppings and serve.
Put the chickpeas, beet, olive oil, mint, garlic, lemon juice, ground cumin and salt in a food processor and blend until smooth. Slice Halloumi into ¼" thick pieces. Place on grill or frying pan with extra virigin oil, enough to lightly coat pan, and grill until golden brown. I made these using two types of hummus: a simple garlic hummus and beautiful pink beet hummus. You can get creative will all sorts of hummus varieties.
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