Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, beetroot hummus crostini. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Here is how you cook that. Christmas is a time like no other for gatherings of family and friends, and with family and friends come many a peckish mouth to feed. Whether you choose to serve these jewel-coloured morsels as an alternative to a classic starter (like our spiced soup. Here is how you cook that.
Beetroot Hummus Crostini is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Beetroot Hummus Crostini is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have beetroot hummus crostini using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot Hummus Crostini:
- Get 200 grams soaked chickpeas
- Take 1 boiled and peeled beetroot
- Make ready 2 tablespoons olive oil
- Make ready to taste Salt
- Prepare 1 lemon juice
- Take some ciabatta bread slices
- Take For toppings(optional):
- Make ready As needed Pomegranate seeds
- Make ready As needed Pumpkin seeds
- Take As needed Greek yogurt
Hummus & Crostini recipe: I had a hankerin' for some hummus. […] Ballymaloe Irish Beetroot is grown, cooked and packed in East Cork and is itself packed with a lovely earthiness which is a lovely combination with chickpeas, for the hummus in this recipe. Beetroot and blue cheese always sit well together so the blue cheese crostini is a perfect match. The beet hummus can be made days in advance, and the caramelized onions can be prepared a day ahead of time. Process chickpeas, beet, olive oil, mint, garlic, lemon juice, ground cumin, and salt in a food processor until smooth.
Instructions to make Beetroot Hummus Crostini:
- In a blender, add overnight soaked chickpeas(ensure that they are soft and if not, then boil in hot water for 10-15 mins), salt, boiled beetroot, olive oil and lemon juice. Blitz together till fine.
- Beetroot hummus is ready. Keep it aside.
- Cut slices of ciabatta bread or any bread and slather some butter on top.
- Toast the slices of ciabatta in oven, till golden and crisp. Let the toasts cool down for 5 mins.
- Slather the beetroot hummus over the toasts. Garnish with your favorite toppings and serve.
The beet hummus can be made days in advance, and the caramelized onions can be prepared a day ahead of time. Process chickpeas, beet, olive oil, mint, garlic, lemon juice, ground cumin, and salt in a food processor until smooth. I made these using two types of hummus: a simple garlic hummus and beautiful pink beet hummus. You can get creative will all sorts of hummus varieties. You may be able to find fun varieties in stores (I found this beet hummus from Ithaca Cold-Crafted ), but you can also make your own by blending colorful elements into plain hummus.
So that is going to wrap it up with this special food beetroot hummus crostini recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
