LEMON LOVE NOTES stands for everything I cherish the most when it comes to blogging: my passion for delicious delights, travelling abroad even if by just doing it around the plate, and wrapping everything up in vintage material. You Are What You Eat. Love, Cook & Share. xx Yolanda
I've discovered today that beetroot has fallen in love* with hummus, merging into one the most delicious and surprising fusion dishes: Beet hummus with tortilla chips. What an exciting combination! This tapas combines two old school Middle Eastern ingredients with the simplicity of the beetroot, accompanied by crunchy tortilla chips. Ole!
* OK, I have fallen in love with it :)
Type of cuisine: Vegetarian, Middle Eastern/Mexican, Fusion
This snack is basically a great combo of what you already have in your pantry. You need:
a 400g can of chickpeas
a 400g can of diced beetroot
2 tbs of tahini paste
a pinch of cumin
2-3 cloves of crushed garlic
2 tbs of extra virgin olive oil
some lemon juice
a pinch of salt
Mix the chickpeas andthe beetroot with the tahini paste, cumin, garlic, the lemon juice (or lime) and the olive oil and puree them using a vertical blender or the food processor. Season with salt and transfer to a small serving bowl.
As you already know, I love Middle Eastern food very much and this recipe (adapted from Food Lovers' Lunch collection) brings together two of the most notable ingredients of Lebanese and Mexican cuisines: tahini and tortillas. The result will totally blow you away, as it has blown me away. The pink humus will remind you of strawberry mousse, so it's great for parties. People don't normally expect to have anything pink as a starter! The tortilla chips paired with the hummus taste absolutely divine. One wouldn't even guess there's an ocean and thousands of kilometeres separating the two continents. Now, that's what I call fusion!
sprinkle freshly ground pepper to decorate the plate