Beetroot hummus with crispy potatoes
A creamy hummus made from white beans and roasted beets, seasoned with cumin, garlic, and lemon juice — served with crispy herb potatoes for a colorful, satisfying dish.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 1 g ground black pepper
- 1 g cumin seed
- 2 g dried thyme
- 50 g Tahini
- 10 g maple syrup
- 10 g garlic
- 18 g salt
- 15 g lemon juice
- 50 g Yoghurt, 2% fat
- 300 g beetroot, raw
- 60 g Oil, olive
- 2 g Dill
- 10 g Dill
- 1000 g Potato, long stored
- 480 g canned white beans
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 1000 grams of small, scrubbed, unpeeled potatoes. Add 2 tablespoons of olive oil, 2 teaspoons of dried dill, 1½ teaspoons of salt, and 2 teaspoons of dried thyme to the bowl. Mix well and transfer to a baking tray lined with parchment paper.
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