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Chips of polenta on beet hummus

ingredients

servings

4

Extra virgin olive oil

4 spoons

Cumin

5 grams

Lemon juice

1 coffee cup

Garlic

10 grams

Thaina

60 grams

Onions

20 grams

Chickpeas

300 grams

Red beetroot

150 grams

Instant polenta

200 grams

Sunflower oil

1/2 liter

starters from Italy

Chips of polenta on beet hummus

Chips of polenta on beet hummus

vegan high in iron high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chips of polenta on beet hummus

The fried polenta sticks are an infinite crispness and contrast with the softness dellhummus beet!

Chips of polenta on beet hummus step 1

step 1

In a blender, add the chopped beet, the drained chickpeas, onion, lemon juice, garlic, the tahini and cumin and blend for a few minutes until it is smooth.

Chips of polenta on beet hummus step 2

step 2

With the blender running, gradually add the oil until obtaining the desired consistency.

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Chips of polenta on beet hummus step 3

step 3

Separately, prepare the polenta as described in the package, once it is ready, pour into a baking sheet covered with baking paper. Allow to cool and coagulate, then cut into sticks.

Chips of polenta on beet hummus step 4

step 4

Fry in hot oil, wipe the excess and let the oil cool. Pour lhummus beet into glasses, add the polenta chips and sprinkle with sesame seeds.

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