Velvety Beetroot Puree with Tahini
60 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Ingredients overview
- 300 g fresh beetroot
- 40 g extra virgin olive oil
- 2 cloves garlic
- 250 g cooked chickpeas (plus 100 g cooking liquid)
- 25 g lemon juice
- 30 g tahini paste
- 2 sprigs fresh thyme
- 4 g fine sea salt
- Aluminum foil
Preheat the oven to 180 °C.
Wash and dry the beetroot and place it on a sufficiently large piece of aluminum foil. Drizzle with 1 tablespoon of olive oil, add the thyme sprigs and a crushed garlic clove. Wrap everything tightly in the foil and bake in the oven for approx. 35 minutes (or up to 60 minutes, depending on the size of the beetroot) until soft. Then let it cool.
Peel the cooled beetroot and cut 180 g of the flesh into approx. 1 cm cubes. Place the cubes together with the chickpeas, cooking liquid, remaining garlic, tahini, remaining olive oil, lemon juice, and salt into a blender. Blend everything finely for approx. 2 minutes until a completely smooth consistency is achieved. For an exceptionally fine result, pass the puree through a sieve.
Chef's tip
For the best result, use a high-speed blender and then pass the puree through a fine mesh sieve.
Roasting the beetroot in the oven significantly intensifies the aroma compared to boiling it in water.
Serving suggestion: Drizzle with a splash of olive oil and garnish with fresh radish slices.
Under an hour
35 min
