Just before lockdown life took over, we were treated to a hangout at our kitchen and a healthy Beetroot Hummus Crunch recipe with Baldon co-founders, Caecilia Baldszus & Jessica Joyce Sidon.  They treated us to homemade hummus on fresh sourdough with sprouts, salad and onion topped with a sweet and salty lime leaf peanut crunch.

Beetroot Hummus Crunch  | By Baldon

Beetroot Hummus Crunch

Beetroot hummus on sourdough with Brussels sprouts, lamb's lettuce, saffron onion and sweet and salty lime leaves and peanut brittle
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast, brunch
Cuisine: Mediterranean
Keyword: beetroot, crunchy, fresh, hummus, toast
Servings: 4 people
Calories: 605kcal

Ingredients

Hummus

  • 1 Beetroot
  • 200 gr Chickpeas
  • 1 Lemon
  • 1 clove Garlic
  • 50 ml Olive oil
  • 50 gr Tahin
  • 20 ml ice cold water

Saffron onion

  • ½ Onion
  • 1 pinch Saffron
  • 1 pinch Sugar

Peanut crunch

  • 100 g raw peanuts
  • 3-4 dried chillies (depending on spice level)
  • 2 tbsp Sugar
  • 2 tbsp salt
  • 3 Lime leaves
  • 1 Lemon grass sticks
  • 1 tbsp Pflanzliches Öl

Topping

  • 3 brittle shoots
  • A handful Lamb's lettuce
  • Maldon sea salt

Instructions

Hummus

  • Boil the beet with the skin in boiling water. 
  • Once soft, set aside the now red water and allow to cool.  Peel the beet and cut into small pieces.
  • Now peel the lemon and sprinkle the garlic clove with a pinch of salt, then mash with a fork.
  • Verrühren, bis der Hummus eine cremige Konsistenz hat, dann abdecken und bei Raumtemperatur beiseite stellen.

Saffron onion

  • Mortar the saffron and sugar with a splash of water.  If you do not have a pestle and mortar, you can use a spoon and a ceramic cup.
  • In a small saucepan, cover the onion with water and add the saffron mixture.
  • Auf kleiner Flamme köcheln lassen, bis die Zwiebel durchsichtig wird.  Die Zwiebelblätter vorsichtig voneinander trennen.

Peanut crunch

  • Break open the lemongrass and tap it with a firm object to release its aromas.
  • Heat a pan with a little vegetable oil and slowly fry all the ingredients until caramelized.
  • First remove the lemongrass and pull off some threads.
  • Briefly mix with remaining ingredients to form a coarse paste.

Topping

  • Blanch the Brussels sprouts in boiling salted water (about 3 minutes) so they are still firm.
  • Cut the sprouts in half and fry them in a hot pan with butter or oil.
  • Put the sprouts in a bowl with the lamb's lettuce and mix with a little salt and oil.
  • Then fry the sourdough slice in butter.
  • To serve, place a generous portion of hummus on the bread and top with the sprouts, onion leaves and lamb's lettuce.
  • Now sprinkle a good portion of peanut crumble on top and enjoy.
Beetroot
Preparing the Hummus base
Beetroot Hummus Crunch  | By Baldon
Saffron onion preparation
Beetroot Hummus Crunch  | By Baldon
Teamwork - Beetroot Hummus Crunch recipe
Beetroot Hummus Crunch  | By Baldon
Cutting the bread - Beetroot Hummus Crunch
Sourdough bread toasting - Beetroot Hummus Crunch
Plating - Beetroot Hummus Crunch
Beetroot Hummus Crunch

Beetroot Hummus Crunch  | By Baldon

-ABOUT OUR GUEST-

Beetroot Hummus Crunch  | By Baldon

Baldon is a canteen, restaurant and bar located in a brutalist raw concrete building in the Wedding district, the Lobe Block/ Terrassenhaus.  A creative hub with yoga studio and wild botany, Baldon is the resident restaurant that embodies the venue’s philosophy as a platform for creative experiences.  

The changing lunch and dinner menu remains seasonal and supports small producers from all over, including farmers, fishermen, hunters and winegrowers.  International chefs are often invited to present their cuisine.

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WHAT IS 'HANGRY'

Hangry – cooking sessions | A unique recipe by local creatives.  HANGRY takes place in our studio kitchen once a month. We invite artists, makers and food lovers to show off their cooking skills and present their work. We are pleased to support and champion like-minded creatives who share our passion for cooking and design. Each recipe is published and available on our Journal.