Hello, I’m Kate. Today, I will show you a way to make beetroot hummus crostini recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beetroot Hummus Crostini Recipe
Beetroot Hummus Crostini is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Beetroot Hummus Crostini is something that I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this recipe, we have to first prepare a few ingredients. You can cook beetroot hummus crostini using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Hummus Crostini:
- Take 200 grams soaked chickpeas
- Take 1 boiled and peeled beetroot
- Make ready 2 tablespoons olive oil
- Get to taste Salt
- Take 1 lemon juice
- Prepare some ciabatta bread slices
- Make ready For toppings(optional):
- Get As needed Pomegranate seeds
- Make ready As needed Pumpkin seeds
- Get As needed Greek yogurt
Instructions to make Beetroot Hummus Crostini:
- In a blender, add overnight soaked chickpeas(ensure that they are soft and if not, then boil in hot water for 10-15 mins), salt, boiled beetroot, olive oil and lemon juice. Blitz together till fine.
- Beetroot hummus is ready. Keep it aside.
- Cut slices of ciabatta bread or any bread and slather some butter on top.
- Toast the slices of ciabatta in oven, till golden and crisp. Let the toasts cool down for 5 mins.
- Slather the beetroot hummus over the toasts. Garnish with your favorite toppings and serve.
So that’s going to wrap it up with this special dish beetroot hummus crostini recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
