Description
This recipe is presented by Chef Fabrice Hochart from the Auberge de l’Union in Palézieux-Gare for the “Chef Tips” capsules.
Chef tips are presented by chefs from restaurants that are members of the “Homemade Label”. The production of the video is sponsored by the Loterie Romande. | Video by Fario des Alpes.
Ingredients
Scale
- 250g cooked drained chickpeas You can also use dried chickpeas, but they need to be soaked overnight and cooked for about 2.5 hours.
- 300g cooked beetroots It takes about 1 hour to bake the beetroots in foil with a drizzle of olive oil, a clove of garlic, salt, and pepper.
- Juice of one lemon
- 30g fresh ginger
- Approximately 1.5 dl olive oil
- Heaped teaspoon of chopped parsley
- Heaped teaspoon of chopped coriander
- Heaped teaspoon of tahini (sesame paste)
- Salt, ground pepper, Espelette pepper
Instructions
- Drain and rinse the chickpeas.
- Cut the beetroots into large cubes.
- In the blender or food processor, combine all ingredients except the beetroot and blend until smooth and creamy. Adjust the amount of lemon juice according to your taste.
- Add the beetroot and blend again.
- Adjust seasoning.
- Before serving, drizzle some olive oil over the hummus.
- Spread on toast or pita bread and enjoy!