Beetroot Puree with Chickpeas and Tahini
60 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 300 g fresh beetroot
- 40 g extra virgin olive oil
- 2 cloves garlic
- 250 g cooked chickpeas (and 100 ml chickpea liquid)
- 25 g lemon juice
- 30 g tahini paste
- 2 sprigs fresh thyme
- 4 g iodized table salt
- 1 pc aluminum foil
Preparing the Beetroot
Preheat the oven to 180 °C.
Wash and dry the beetroot. Place it on a piece of aluminum foil large enough to wrap it completely. Drizzle the beetroot with a tablespoon of olive oil, add the thyme sprigs and a peeled garlic clove. Wrap everything tightly in foil and bake in the oven for about 35-60 minutes (depending on the size of the beetroot), until the beetroot is soft. Let the roasted beetroot cool.
Preparing the Puree
Once cooled, peel the beetroot and cut it into cubes (you will need approximately 180 g of roasted pulp). Place the beetroot cubes in a blender, add the cooked chickpeas along with their liquid, salt, tahini paste, the second garlic clove, the remaining olive oil, and lemon juice. Blend for 2 minutes until you get a fine and homogeneous mixture. For an extra-fine texture, you can pass the puree through a fine sieve.
Chef's tip
For serving, you can drizzle the puree with a little olive oil and decorate it with thin radish slices or sesame seeds. Beetroot roasted this way has a much more intense flavor than boiled beetroot. If you're in a hurry, you can use pre-cooked beetroot, but the final taste will be slightly different.
Ingredients
Nutritional values
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