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Le Chaudron recipe
Cerveau de sorcière au houmous de betterave
Witch’s brain beet hummus
⏱ 25 minServes 8Easy230 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)cooked chickpeas
150 g (5 oz)cooked beet
3 tbsptahini
1 clovegarlic
3 tbspolive oil
1 tspcumin
- 400 g (14 oz) cooked chickpeas
- 150 g (5 oz) cooked beet
- 3 tbsp tahini
- 1 clove garlic
- 3 tbsp olive oil
- 1 tsp cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and rinse the cooked chickpeas, then put them in the bowl with the beet cut into pieces, the tahini, garlic (germ removed), cumin and olive oil.
- Blend thoroughly with an immersion blender until the hummus is perfectly smooth and a deep, slightly creepy brain-red.
- Adjust the salt and cumin to taste, then loosen the hummus with a little cold water if it’s too thick to pipe.
- Spread a first layer of hummus in a dome in the center of the shallow bowl for the base of the brain, smoothing it with a spoon.
- Fill the piping bag with the rest of the hummus and pipe long, tight, winding ropes all over the dome to look like the folds of a real brain.
- Chill until serving, then surround the witch’s brain with crackers and vegetable sticks for dipping into this tasty gray matter.
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