← All recipes

🍽️ Crispy Rice Cakes with Creamy Beetroot Hummus

295 kcal · 30 min · 4 servings

Ingredients

• chickpeas 300 g
• sesame, white 50 g
• beetroot, pre-cooked 1 pcs
• garlic cloves 1 pcs
• lemons 0.5 pcs
• olive oil 2 tbsp
• cumin pinch
• salt pinch
• watercress bed 5 g
• rice cakes, plain 8 pcs

Instructions

1. 1. Open the can of chickpeas and drain the liquid.
2. 2. Rinse the chickpeas thoroughly under cold water in a sieve.
3. 3. Let the chickpeas drain completely in the sieve.
4. 4. Put the sesame seeds into a dry frying pan.
5. 5. Toast the sesame seeds over medium heat without adding any fat.
6. 6. Stir the sesame seeds regularly to prevent burning.
7. 7. Remove the pan from the heat as soon as the sesame seeds smell fragrant and turn golden brown after about 5 minutes.
8. 8. Divide the toasted sesame seeds into two portions: one for the hummus and one for decoration.
9. 9. Peel the beetroot and cut it into coarse cubes.
10. 10. Peel the garlic clove and chop it finely.
11. 11. Cut a lemon in half.
12. 12. Squeeze the juice from one half of the lemon.
13. 13. Place the drained chickpeas into a tall blending jar.
14. 14. Add the beetroot cubes to the jar.
15. 15. Add the squeezed lemon juice.
16. 16. Add the finely chopped garlic to the jar.
17. 17. Add a splash of olive oil to the jar.
18. 18. Add half of the toasted sesame seeds to the jar.
19. 19. Add cumin to the jar.
20. 20. Blend all ingredients until very fine and smooth.
21. 21. Season the hummus to taste with salt.
22. 22. Cut the cress from the bed.
23. 23. Spread the hummus evenly over the rice cakes.
24. 24. Arrange the topped cakes on the plates.
25. 25. Sprinkle the remaining toasted sesame seeds over the hummus.
26. 26. Garnish the cakes with the fresh cress.
27. 27. Serve the cakes immediately and enjoy!

Nutrition per serving

• kcal: 295
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 34 g