Hummus made from marinated red beetroot

Name: Hummus made from marinated red beetroot
Cook time: 90 min
Total time: 1 h 30 min
Yield: 4P
Ingredients: Vacuum cooked red beetroot:; 500 g red beetroot; A pinch of salt; Hummus:; 500 g vacuum cooked red beetroot; 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; A few sprigs of lemon thyme

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90min steaming + 10min

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Easy

Red beetroot 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 beetroot:
500 g red beetroot
A pinch of salt

Hummus:
500 g vacuum cooked red beetroot
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
A few sprigs of lemon thyme

Vacuum cooked red beetroot:
500 g red beetroot
A pinch of salt

Hummus:
500 g vacuum cooked red beetroot
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
A few sprigs of lemon thyme

Preparation method

How do you make this?

Vacuum cooking the beets:

Peel the red beetroot, cut into pieces.

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

Add the red beetroot and the pinch of salt.

Vacuum seal and steam for 1h30 at 95°C.

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

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

Hummus:

Put the red beetroot 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 raw celery sticks or homemade crackers, for example.

Tips

Be sure to try with other hard vegetables such as celeriac, pumpkin, other tuber crops ... Once from the ice bath, the vegetables are ready to eat, you can serve them cold in a salad, still roast, or make a stoemp with it, for example.