Beetroot Hummus Crunch
Beetroot hummus on sourdough with Brussels sprouts, lamb's lettuce, saffron onion and sweet and salty lime leaves and peanut brittle
Servings: 4 people
- 1 Beetroot
- 200 gr Chickpeas
- 1 Lemon
- 1 clove Garlic
- 50 ml Olive oil
- 50 gr Tahin
- 20 ml ice cold water
- ½ Onion
- 1 pinch Saffron
- 1 pinch Sugar
- 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
- 3 brittle shoots
- A handful Lamb's lettuce
- Maldon sea salt
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.
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.
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.
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.