Beetroot hummus with rotti pancakes
A simple dish, but wonderfully seasoned and elevated by a few details, that's exactly the style of MasterChef Czech Republic 2021 winner Beska, who prepared this recipe for us. She enhanced the hummus with beetroot, which gave it a beautiful color and earthy flavor.
Ingredients · Servings For 6 people
- 300 g beetroot
- 200 g cooked chickpeas
- 35 g tahini
- 30 ml olive oil
- 20 ml water
- 1 clove garlic
- 1 tsp salt
- cayenne pepper
- 1 tsp pepper
- 365 g plain wheat flour
- 22g olive oil
- 222 g of water
- 4 g baking powder
- 6g salt
Method · 1 h 45 min
- Scrub the beets, cut off the ends, and if you don't have a powerful blender, peel the bulbs.
- Then cut the beets into slices about 1 cm thick so they cook faster.
- Wrap the slices in aluminum foil like a bag, drizzle olive oil inside and seal.
- Place in an oven preheated to 200°C and bake until soft, about 50 minutes.
- After baking the beets, let them cool completely. Prepare all the other ingredients and remove the center sprout from the garlic.
- If you are using canned chickpeas, drain them from the brine, rinse them and let them drain.
- Place all ingredients except sesame seeds in a blender – the more powerful the device, the smoother the result. Blend until smooth, using a silicone spatula to occasionally scrape the hummus from the sides of the blender.
- Mix all the ingredients on a roti and make a smooth, uniform dough.
- Shape the dough into balls and roll out on a lightly floured work surface into flat cakes with a diameter of 15 cm and a thickness of approximately 3–4 mm.
- Fry the pancakes in a little olive oil in a pan until golden brown.
- Drizzle the finished hummus with a little olive oil, sprinkle with seeds and microgreens, and serve with rotti flatbreads.