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Saturday, March 05, 2011

Beet Hummus with Tortilla Chips

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 and the 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. 

My impression

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
tortilla chip with beet hummus

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