Institucional | Restaurantes | Sin gluten

Hummus de alubias con remolacha

Ingredientes:

Bean hummus with beets

For the pulses

  • 200 g dried white beans
  • 1 g bicarbonate
  • 1 L water

For the hummus:

  • cooked white beans
  • 2 beets
  • 4 g sweet paprika
  • 4 g salt
  • 15 ml olive oil
  • 30 g water
  • 10 g tahini

– For pulses:

  1. Let the white beans soak for 12 hours in 1 L of water and 1 g of bicarbonate. Then drain and wash well.
  2. Cook in cold water for 1h 30min, without salt, covering the pot and removing any excess foam that appears.

– For the hummus:

  1. Bake the beets with their skins at 200ºC for 30 minutes. Set aside to cool down. Blend the beans with the beets, water and olive oil until obtaining a smooth and homogeneous texture. Finish seasoning the hummus with salt, tahini and sweet paprika.

Método:

Bean hummus with beets

For the pulses

  • 200 g dried white beans
  • 1 g bicarbonate
  • 1 L water

For the hummus:

  • cooked white beans
  • 2 beets
  • 4 g sweet paprika
  • 4 g salt
  • 15 ml olive oil
  • 30 g water
  • 10 g tahini

– For pulses:

  1. Let the white beans soak for 12 hours in 1 L of water and 1 g of bicarbonate. Then drain and wash well.
  2. Cook in cold water for 1h 30min, without salt, covering the pot and removing any excess foam that appears.

– For the hummus:

  1. Bake the beets with their skins at 200ºC for 30 minutes. Set aside to cool down. Blend the beans with the beets, water and olive oil until obtaining a smooth and homogeneous texture. Finish seasoning the hummus with salt, tahini and sweet paprika.

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