Beetroot Hummus with Goat Cheese
Appetizers • Tajikistan
Description
This recipe was shared with us by chef Sarah Johnson from a popular American restaurant.
Ingredients
- Beetroot 10 oz
- Brie cheese 5 oz
- Chickpea 5 oz
- Ground coriander 0 oz
- Garlic 0 oz
- Meyer Lemon Juice 0 fl oz
- Water 5 fl oz
- Lemon Balm 0 fl oz
- Pistachios to taste
- Ground Black Pepper 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Place the whole beetroot in the oven and roast for one hour at 355°F.
Step 2
Place the chickpeas in cold salted water and boil for one and a half hours, until the skins start to come off the chickpeas.
Step 3
Blend the chickpeas in a blender, add lemon juice and water, and blend again.
Step 4
Add the beetroot, goat cheese, coriander, salt, pepper, and garlic to the blender and blend until smooth.
Step 5
Place on a plate, drizzle with lemon butter, and serve with toasted bread.
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