🍽️Buckwheat hummus with beetroot🧁
Hummus is a great vegetarian dish. But it can be made easier, especially for those who are not ready to eat legumes.
I recently discovered hummus from sprouted buckwheat with beetroot.
🧫Here is the prescription:
Buckwheat green (raw, ungrown) -250g - Boiled beetroot-300g-Roasted walnuts-150g-Vegetable oil (refined) - 250g-Fermented cumin oil-60 drops (2ml) -Fermented coriander oil-30 drops (1ml)
🔹First step: Soak green buckwheat.
To do this, you need a container, a linen napkin, water, a colander. Rinse the buckwheat under cold water. Soak so that the water covers the buckwheat completely for 3-4 hours, then rinse and repeat the process 2 more times. Then drain the buckwheat and wet the napkin so that it remains wet, but so that the water does not flow from it, squeeze slightly. Place the napkin in the container so that one edge is halfway unused. Place the buckwheat in a bowl with a napkin, cover with a free edge and place in a dark place, do not forget to Rinse. In order for the buckwheat to sprout, you need 1 day from the moment of soaking.
🔹Step 2: Wash and boil the beets, and it is better to bake in the oven, rubbing with salt and tearing in foil, etc. t = 170 / 180C-2-3 hours. Let it cool.
🔹Step 3: Dry / brown the nuts. This can be done in a frying pan over medium heat, often stirring or in the oven at t = 130C-1.5-2 hours. Let it cool and peel off the top skin. This can be done with a towel. Place the nuts in the middle of the towel, collect the edges of the towel in a knot (in the form of a khinkali) and wipe between the palms, opening the towel, the skin remains on the towel, and the nuts remain clean.
🔹Step 4: Place all the ingredients in a blender, except spices and salt, beat to a single-pulp mass, bring to taste - salt and season with spices.
🔹Step 5: Put Hummus in the box, cool for 2-3 hours in the refrigerator, after which you can start using it.