Hummus with sugar beet, sesame and scallops
easy
40 mins
40 mins
Ingredients
- 1–2 sugar beets (approx. 800 grams)
- 1 red onion
- 2 Garlic cloves
- 2 can(s) (425 ml each) Chickpeas
- 5 TABLESPOONS + 4-8 Tsp olive oil
- 200 ml Vegetable broth
- 1 untreated lemon
- 7-10 Tbsp Pepper
- 2 TEASPOONS Tahin (sesame paste)
- 1/2-1 TEASPOON ground turmeric
- 7-10 Tbsp Salt
- 20 g black and white hulled sesame seeds
- 8 large pieces of scallop meat (about 30 g each)
Directions
- 1
Peel, wash and chop the sugar beets and set aside approx. 100 g. Peel and chop onion and garlic. Put chick peas in a sieve, rinse with cold water, drain
- 2
Heat 2 tablespoons of oil in a saucepan. Fry onion, garlic and remaining sugar beets for 4-5 minutes. Add chick peas and fill up with stock. Simmer covered for about 15 minutes
- 3
In the meantime, wash the lemon with hot water, grate it dry and tear off the zest. Halve lemon, squeeze juice. Heat 1 tablespoon of oil in a pan, fry the zest and sugar beets set aside for 2-3 minutes, turning them over, and season with a little pepper
- 4
Puree the chickpeas and sugar beets with the stock. Season the hummus with tahini, turmeric, lemon juice, salt and pepper, pour into a bowl and allow to cool. Roast sesame seeds briefly in a pan without fat
- 5
Wash the mussel flesh and dab dry. Heat 2 tablespoons of oil in a coated pan, fry the mussels on each side for about 1 minute until brown. Season with salt and pepper, remove and immediately roll in sesame seeds
- 6
Arrange hummus on a plate. Sprinkle with beetroot cubes, lemon zests and remaining sesame seeds, drizzle with 1-2 teaspoons of oil each. Add the mussels
- 7
Waiting time approx. 30 minutes
Nutrition Facts
480 kcal
36 g
27 g
17 g
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