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🍳 Beetroot Hummus with Flatbread and Pepper-Aubergine Dip

320 kcal · 30 min · 4 servings

Ingredients

• Eggplants 1 pc.
• Peppers, red 1 pc.
• Garlic cloves 2 pc.
• Thyme, fresh 5 g
• Olive oil 5 tbsp
• Walnut kernels 2 tbsp
• Lemons 1 pc.
• Salt pinch
• Pepper, black ground pinch
• Beet syrup 1 tsp
• Chickpeas from the can 265 g
• Beetroot, pre-cooked 250 g
• Shallots 1 pc.
• Flatbread 1 pc.
• Parsley, fresh 20 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the aubergine and remove the stem.
3. 3. Cut the aubergine in half lengthwise.
4. 4. Score the flesh of the aubergine about 1 cm deep, but do not cut all the way through.
5. 5. Wash the pepper and cut it into quarters.
6. 6. Remove the seeds from the pepper.
7. 7. Peel one clove of garlic.
8. 8. Wash the thyme and dry the leaves.
9. 9. Line a baking tray with baking paper.
10. 10. Place the aubergine, pepper, garlic, and thyme on the tray.
11. 11. Drizzle the vegetables with 2 tablespoons of olive oil.
12. 12. Roast the vegetables in the oven for about 25 minutes.
13. 13. Remove the vegetables from the oven and let them cool slightly.
14. 14. Scrape out the flesh of the aubergine with a spoon.
15. 15. Roughly chop the aubergine flesh.
16. 16. Cut the roasted pepper into rough pieces.
17. 17. Place the aubergine, pepper, garlic, and walnuts in a tall container.
18. 18. Blend the ingredients into a smooth paste.
19. 19. Wash the lemon and cut it in half.
20. 20. Squeeze the juice from the lemon.
21. 21. Season the dip with salt, pepper, beet syrup, and lemon juice.
22. 22. Place the chickpeas in a sieve.
23. 23. Collect the beetroot juice.
24. 24. Dice the beetroot roughly.
25. 25. Peel the garlic and chop it finely.
26. 26. Halve the shallot, peel it, and dice it.
27. 27. Place the beetroot, juice, chickpeas, garlic, shallot, 1 tablespoon of lemon juice, and the remaining olive oil in a tall container.
28. 28. Blend the ingredients until smooth.
29. 29. Season the hummus with salt and pepper.
30. 30. Warm the flatbread in the oven for about 5 minutes.
31. 31. Wash the parsley and dry it.
32. 32. Pick the parsley leaves off the stems.
33. 33. Chop the parsley leaves.
34. 34. Fill bowls with the beetroot hummus and the pepper-aubergine dip.
35. 35. Sprinkle the chopped parsley over the dips.
36. 36. Serve the dips together with the flatbread.

Nutrition per serving

• kcal: 320
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 40 g