Hummus made from marinated red beet

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90min steaming + 10min

•

Easy

Red beet that you cook yourself with a vacuum machine! The vacuum preparation ensures that the maximum quality of each ingredient is preserved in every aspect: from texture to flavor and nutrients.

Red beet that you cook yourself with a vacuum machine! The vacuum preparation ensures that the maximum quality of each ingredient is preserved in every aspect: from texture to flavor and nutrients.
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Ingredients

What do you need?

Quantity: 4P

Vacuum cooked red beet:
500 g red beet
Pinch of salt

Hummus:
500 g vacuum cooked red beet
2 tbsp tahini
Juice and zest of 1 lime
2 cloves of garlic
Pepper from the mill
2 tbsp olive oil
Salt

Garnish:
0.5 Pomegranate
Some sprigs of lemon thyme

Vacuum cooked red beet:
500 g red beet
Pinch of salt

Hummus:
500 g vacuum cooked red beet
2 tbsp tahini
Juice and zest of 1 lime
2 cloves of garlic
Pepper from the mill
2 tbsp olive oil
Salt

Garnish:
0.5 Pomegranate
Some sprigs of lemon thyme
Preparation method

How do you make this?

Vacuum cooking the beets:

Peel the red beet, cut into pieces.

Make a bag by cutting a piece from the plastic roll and sealing it.

Put in the red beets and the pinch of salt.

Vacuum seal and steam for 1h30 at 95°.

Place in ice water, dry off, and store in the refrigerator or in the freezer.

The beets are now ready for consumption or to be processed into a dish.

Hummus:

Put the red beet together with the ingredients in a blender and cutter, or blend everything finely with an immersion blender.

Taste and season.

Pour into a shallow bowl, sprinkle with pomegranate seeds, and generously finish with your best olive oil and lemon thyme.

Serve with, for example, raw celery sticks or homemade crackers.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.