Beetroot Hummus with Goat Cheese
Appetizers | Tajikistan cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
10
Description
This recipe was shared with us by chef Sarah Johnson from a popular American restaurant.
Ingredients
- Beetroot - 12.3 oz
- Brie cheese - 3.5 oz
- Chickpea - 6 oz
- Ground coriander - 0.1 oz
- Garlic - 0.1 oz
- Meyer Lemon Juice - 0 fl oz
- Water - 3 fl oz
- Lemon Balm - 1 fl oz
- Pistachios - to taste
- Ground Black Pepper - 0.1 oz
- Salt - 0.1 oz
Step by Step guide
Step 1
Place the whole beetroot in the oven and roast for one hour at 356°F.
Step 2
Place the chickpeas in cold salted water and boil for one and a half hours, until the skins start to come off the chickpeas.
Step 3
Blend the chickpeas in a blender, add lemon juice and water, and blend again.
Step 4
Add the beetroot, goat cheese, coriander, salt, pepper, and garlic to the blender and blend until smooth.
Step 5
Place on a plate, drizzle with lemon butter, and serve with toasted bread.
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