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Le Chaudron recipe
Houmous de betterave
Beet hummus
⏱ 15 minServes 6Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
250 g (9 oz)cooked chickpeas, drained
150 g (5 oz)cooked beet
2 tbspsesame paste
1 clovegarlic
2 tbspolive oil
1squeeze of lemon juice
1 pinchcumin
1 pinchpepper
- 250 g (9 oz) cooked chickpeas, drained
- 150 g (5 oz) cooked beet
- 2 tbsp sesame paste
- 1 clove garlic
- 2 tbsp olive oil
- 1 squeeze of lemon juice
- 1 pinch cumin
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the drained chickpeas and the cooked beet, in pieces, in the food processor with the garlic clove.
- Add the tahini, lemon juice and cumin and start pulsing.
- Gradually pour in the olive oil while blending until perfectly smooth and pink.
- Adjust the seasoning with a pinch of pepper and blend once more.
- Divide among small ramekins and smooth the tops with the back of a spoon.
- Drizzle with olive oil before serving, with crunchy vegetable sticks for dipping.
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