Pink Beetroot Hummus. Cviklový Hummus.

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I love coming home from work on Wednesday afternoons. There is always a box of beautiful, seasonal and organic vegetables and fruit waiting for me. We get it delivered by our veg man, Mr. Bill, who is unbelievably kind and who is one of the many volunteers at the farm where we get our vegetables and fruit from.

I almost run from work on Wednesdays, that´s how excited I can get over all of the beautiful and fresh produce we are spoiled by every week. Well, you might not understand. But let me explain.

The carrots in our box are the most orange-colored, crunchy, fresh, tasty and carrot-y they can be. The onions from the box are really big, flavourfull, make you cry like no other onions would and make the best caramelised onions. And they are amazing as a base for so many meals, I can´t even tell you  how often we cook with them! The apples are beautifully crisp, crunchy, fresh, juicy and.. just so proper. When you bite into them, your body is happy. Simply happy. Their oranges are sweet, delicate, juicy and so refreshing. The color of these oranges is more orange than orange. Almost as orange as fresh turmeric is. Then, there are salad leaves. Very beautiful salad leaves, with bright colors, purple and pink flowers, light and refreshing taste and filled with beautifully green chlorophyll that makes you jump around this world. Also, there might a purple sprouting broccoli waving at you, or yellow cauliflower whistling at you. Or, there is a bunched asparagus that is trying to jump into every dish you cook, just to let you know that the spring is here. Not mentioning courgettes which makes you dance with all its different colors. So, now you know what I mean?! :) Wednesdays can hardly get any better.

In my last week´s delivery, I was lucky enough to get the last beetroots of the winter season. And to make them shine, into the hummus they went. And look at this, they shine perfectly! With such a fluoroscent pink color-it´s like an art on a plate. Almost too pretty to eat. But don´t just look at it. Bake some chickpea crackers, dip them in the beautiful hummus and be happy. That color makes for a happy life. :)

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ps. Everytime I make this hummus, I ended up sharing it with my friends. And trust me, They can never get enough, always ask for more. And they always ask for the recipe. That´s how good it is.

 

Pink Beetroot Hummus 

(makes 1 bigger bowl)

2 beetroot heads

1 1/2 cup cooked chickpeas or 1 can of canned chickpeas

2 tbs dark tahini (sesame seed paste made with unhulled sesame seeds)

2 tbs extra virgin olive oil

1 lemon

1-2 garlic cloves

big pinch of sea salt

big pinch of freshly ground pepper

1/2 tsp ground cumin or more to taste

fresh herbs for decoration (and extra flavour!)

 

First, start off with beetroot. Scrub the heads properly, rinse them under running water and place on a baking sheet. Put the baking sheet into a preheated oven and bake at 200°C for about 45-60 minutes or until ou can easily insert a knife through the beetroot. Once baked, let it cool.

Peel you beetroot )(watch out as the beautifully color can make everything pink!), cut into chunks and put to a blender together with chickpeas, tahini and olive oil. Blend until roughly copped and combined. Add in salt, pepper, juice of 1/2 lemon, cumin and garlic. Blend until super smooth. If you need to thin out the consistency of your hummus, add in some water or cooking liquid from the chickpeas.

Taste and adjust to your liking until it tastes like a perfection.

Transfer to a bowl, sprinkle with parsley, dill or whatever greens you fancy. Add a bit of salt and pepper and serve with chickpea crackers. Or with anything and everything.

Keeps in a fridge for about 3-4 days. If it lasts.

 

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Uplne zboznujem prichadzat domov z prace v stredu. Preco prave v stredu? Pretoze ma kazdu stredu pri dverach caka moja donaska krasnej, sezonnej a organickej zeleniny a ovocia. Nasu krabicu nam vzdy v stredu neha pred domom zeleninar, Pan Bill, ktory je neskutocne mily a ktory je jednym z viacerych dobrovolnikov, ktory pracuje na farme, odkial mame vsetky cerstve dobroty.
Niekedy sa mi zda, ze doslova bezim domov kazdu stredu; az tak sa vzdy tesim, co nove a krasne objavim v nasej donaske. Asi tomu nerozumiete. Ale ja vam to vysvetlim.
Predstavte si tu najoranzovejsiu mrkvu aku len mozete; mrkvu, ktora je chrumkava, stavnata, plna chuti a ktora chuti ako ta najlepsia mrkva pod slnkom. Take mrkvicky dostavame kazdy tyzden. Vzdy v donaske najdem cibulu, ktora je obrovska, ma na sebe milion ´zaplat´ a ked ju krajate, chrumka pod nozom a vase oci rozplace behom par chvil. Je z nej tak najlepsia skaramelizovana cibulka, aku som kedy mala. Pouzivame ju na varenie ako zaklad pre skro kazde jedlo. Fakt.

Potom su tam jablcka, ktore chutia ako prave odtrhnute zo stromu. V tom jablcku sa skryva vsetko, co od jablcka chcete. Osviezujuca chut, stavnatost, chrumkavost, sladkost-jednoducho ked sa do takehoto jablcka zahryznite, vase cele telo sa tesi.

Oh, potom su tu pomarance! Pomarance tak stavnate a sladucke, ze by sa do nich zamilovali aj ti, co pomarance naozaj nemozu (su taki ludia vobec niekde?!). Ich farba je oranzovejsia ako cerstvy koren kurkumy, uplne neuveritelne.
Vzdy dostaneme aj nadherne salatove listy s krasnymi farbami a divymi kvetmi. Cerstvy salat s farbami od jasne zelenej po silno fialovu, listky stastia a chuti, ktore dodaju farbu hocijakemu jedlu, vdaka krasnemu zelenemu chlorofilu. Je to tak krasna zelena, cele telo poskoci od radosti, ked sa listky nenapadne zjavia na tanieri!

Sem tam je na vrchu krabice polozeny fosforeskujuco-zlty karfiol, ktory na vas nemusi ani piskat aby ste si ho vsimli.

Na jar sa v krabici objavi aj nadherna mlada spargla, ktora sa snazi skocit z chladnicky do kazdeho jedla, ktore si pripravujete aby vam pripomenula, ze jar je tu. No a to ani nehovoriac o uzasnych cuketach, ktore tancuju farbami.

Tak teda.. Uz viete co myslim tym, ked poviem, ze sa tesim na moju donasku ovocia a zeleniny?! :) Stredu len tazko nieco prekona.

Minuly tyzden sme boli stastlivi a dostali sme posledne hlavky cvikle zo zimnej sezony. A aby som si vychutnala tu ich zemsku chut, a aby poriadne zaziarili svojou uzasnou farbou, supla som ich do hummusu. A pozrite sa na to, veru poriadne zaziarili! Ta krasna ruzova farba, ktora laka oci- je to ako umelecke dielo na tanieri. Nemyslite?! :) Zda sa mi, ze je to az moc krasne na zjedenie. Ale nieze sa na to ostanete len pozerat, pekne si hummus s cviklou spravte, upecte si ku tomu cicerove krekry a bude vam uzasne. Ta farba (a chut) vas spravi najstastnejsim clovekom. :)

A len mala poznamka k receptu. Zakazdym, ked spravim tento hummus, vzdy je niekto z mojich priatelov navokol. Ti sa ho nevedia dojest, vzdy si pytaju viac a vzdy si pytaju recept. Je tak neskutocne dobry.

 

Cviklový Hummus

(recept je na vacsiu misku krasneho, ruzoveho hummusu)

2 vacsie cvikle

1 1/2 salky uvareneho ciceru alebo 1 plechovka uvareneho ciceru

2 poriadne a stedre lyzice tmaveho tahini

2 lyzice olivoveho oleja

1 citron

1-2 struziky cesnaku (no kludne aj viac, podla chuti)

velka stipka morskej soli

velka stipka cerstvo pomleteho cierneho korenia

1/2lyzicky mletej rasce, no kludne aj viac podla chuti (rimskej rasce)

cerstve bylinky na dozdobenie

 

Najprv zacneme s nasou cviklou. Poriadne ju vydrhneme handrickou na zeleninu a umyjeme pod tecucou vodou. Polozime na pekac na pecenie a pecieme v predhriatej rure na 200°C asi tak 45-60 minut. Noz by sa mal po zapichnuti do cvikle pekne a lahko vybrat.

Upecenu cviklu dame stranou a nechame vychladnut.

Cviklu po vychladnuti ocistime(ale pozor, ta krasna ruzova farba ide len tazko vyprat z oblecenia:), pokrajame na vacsie kusy a spolu s cicerom, tahini a olivovym olejom vhodime do mixera. Pomixujeme dokym nam nevznikne hustejsia kasa. Pridame stavu z 1/2 citrona, cesnak, sol, korenie, mletu rascu. Poriadne znovu premixujeme na jemnucky hummus.

Ochutname, dochutime a podla potreby pridame viac citronovej stavy, soli, korenia, cesnaku alebo rasce. Dochutte si hummus tak, aby vam chutil naozaj sialene dobre.

Hummus prelozime do peknej misky, posolime, pokorenime a posypeme cerstvymi bylinkami. U mna jednoznacne vyhrava kopor a vnatka. Podavame k hocicomu a s hocicim, no doporucujem podavat s cicerovymi krekrami-doma upecenymi je najlepsie ;)

Ak sa vam nahodou pstane, ze vam hummus zvysi (taky poci som este nezazila:), tak ho skladujte jednoducho v nejakej sklenej flasticke v chladnicke po dobu 3-4 dni.

 

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