Rote Beete Hummus mit Gemüse & Kraut

Beetroot hummus with vegetables & cabbage

Beetroot hummus with roasted autumn vegetables - topped with SUUR Spicy cauliflower, pomegranate seeds and tahini yoghurt. ⁠

It sounds complicated and looks beautiful, but it's easy! Perfect for treating yourself to a bit of color and life on your plate at the weekend.⁠

Ingredients for two people:⁠

Ingredients for 2 people:⁠

1 can chickpeas, drained and rinsed⁠
1 small beetroot, peeled, cut into pieces⁠
2 tbsp tahini⁠
1 garlic clove⁠
Juice of one lemon (to taste)⁠

1/2 glass of SUUR Spicy Cauliflower⁠
1 red onion⁠, peeled and cut into rings⁠
1 small cauliflower, cleaned, florets separated⁠
1-2 fennel bulbs, cleaned and thinly sliced⁠
1/2 pomegranate, seeds removed⁠
2 tbsp sesame⁠
fresh parsley⁠
1-2 tbsp olive oil⁠

Yoghurt Sauce:⁠
4 tbsp soy yoghurt (unsweetened)⁠
1-2 tbsp tahini⁠
water or soy milk⁠
lemon juice⁠

For the hummus, puree all the ingredients in the food processor or with a hand blender for a few minutes until creamy.⁠ Set aside.⁠

For the yoghurt sauce, mix the yoghurt and tahini with a little water ⁠or soy milk and season with salt and lemon juice. Set aside.⁠

For the vegetables, heat olive oil in a pan and sauté the onion rings over low heat for 5 minutes. Add the cauliflower and fennel and simmer for a further 10 minutes with the lid closed. Stir occasionally. Then fry a little more. Stir in the sesame.⁠

Arrange the hummus and vegetables with the sauce on plates and top with yoghurt sauce, pomegranate seeds, parsley and sesame.⁠

Bon appetit!

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