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  1. Back to homepage
  2. Recipes
  3. Ricotta beet hummus

Ricotta beet hummus

Ȑ
Difficulty
ȑ
Time
 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

1  fresh beet, 6 oz
1 can chickpeas, rinsed and drained
0.33 cup tahini
1 g. ricotta, or goats cheese
0,25 cup lemon juice, freshly squeezed
1  garlic clove, smashed
1.5 teaspoon ground coriander
1.5 teaspoon sea salt
4-6 grinds black pepper
  fresh mint leaves, to decorate
  sunflower seeds, to decorate
  olive oil, to decorate
 pinch of sea salt flakes, to decorate

Instructions

STEP 1/5

Preheat oven to 220 °C, wrap beet in foil and place on a baking sheet. Roast for about 45 minutes or until just tender. Allow to cool before handling. 

STEP 2/5

While the beet is cooking, add the chickpeas, tahini, ricotta, lemon juice, garlic, coriander, salt and pepper to the blender jug. Secure the lid and turn on the machine. Select the chop program and turn the iTextureControl dial to smooth. 

STEP 3/5

Remove the skin of the beet with a paper towel. It should peel off easily after being cooked. Remove any skin that doesn’t come off with a paring knife or a vegetable peeler. Trim the root end and cut the beet into 4 pieces. Add to the ricotta mixture.

STEP 4/5

Secure the lid and turn on the machine. Run the blender again on chop and smooth. Run a total of 3 times (about 90 seconds) to ensure the beet is smooth. 

STEP 5/5

Taste, and correct seasoning if needed. Transfer to a bowl and garnish with fresh mint, sunflower seeds and a generous drizzle of olive oil.


Pair with toasted pita chips; on a toasted baguette topped with avocado and rocket; as a spread on a wrap; thinned with olive oil as a dressing on crunchy slaw.

This recipe was prepared with Braun's TriForce (JB 9040).
  1. Back to homepage
  2. Recipes
  3. Ricotta beet hummus

Ricotta beet hummus

Show me the recipe
Ȑ
Difficulty
ȑ
Time
 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:

Ingredients


1  fresh beet, 6 oz
1 can chickpeas, rinsed and drained
0.33 cup tahini
1 g. ricotta, or goats cheese
0,25 cup lemon juice, freshly squeezed
1  garlic clove, smashed
1.5 teaspoon ground coriander
1.5 teaspoon sea salt
4-6 grinds black pepper
  fresh mint leaves, to decorate
  sunflower seeds, to decorate
  olive oil, to decorate
 pinch of sea salt flakes, to decorate

Instructions

STEP 1/5

Preheat oven to 220 °C, wrap beet in foil and place on a baking sheet. Roast for about 45 minutes or until just tender. Allow to cool before handling. 

STEP 2/5

While the beet is cooking, add the chickpeas, tahini, ricotta, lemon juice, garlic, coriander, salt and pepper to the blender jug. Secure the lid and turn on the machine. Select the chop program and turn the iTextureControl dial to smooth. 

STEP 3/5

Remove the skin of the beet with a paper towel. It should peel off easily after being cooked. Remove any skin that doesn’t come off with a paring knife or a vegetable peeler. Trim the root end and cut the beet into 4 pieces. Add to the ricotta mixture.

STEP 4/5

Secure the lid and turn on the machine. Run the blender again on chop and smooth. Run a total of 3 times (about 90 seconds) to ensure the beet is smooth. 

STEP 5/5

Taste, and correct seasoning if needed. Transfer to a bowl and garnish with fresh mint, sunflower seeds and a generous drizzle of olive oil.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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