BEETROOT HUMMUS TARTLETBEETROOT HUMMUS TARTLET https://www.delphineremy.com/wp-content/uploads/2017/05/04a-1024x1024.jpg 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach Delphine Remy | Holistic Nutrition & Eating Psychology Coach https://www.delphineremy.com/wp-content/uploads/2017/05/04a-1024x1024.jpg
Spring has sprung and Summer is nearly here. Let’s celebrate these sunnier days with a more color. Today’s recipe, BEETROOT HUMMUS TARTLET, calls for fresh beets, pastry dough and a food processor (or blender) and a mixed green salad.
Aside from their gorgeously vibrant color, Beets are high in Calcium, Iron, Vitamin A, Vitamin C, Fiber, Potassium and Manganese which are good for not only boosting your immune system but are essential to healthy nerve and muscle function.
Prep time 10
Cook time 15
250 gr organic gluten free all-purpose flour (can be done with regular all-purpose flour)
125 gr organic butter
5 gr salt
5 gr of Italian seasonings
60 gr water
1. Take the butter out of the fridge the night before so it is at room temperature
2. Place all ingredients for the dough in the mixer and mix until it forms a dough
3. The advantage of this recipe is that you don’t have to put it a few hours in the fridge, you can work it right away.
4. Place pastry dough on a flat floured surface and start rolling from the center out, lifting and turning pastry occasionally to keep it from sticking. If the pastry begins to stick, rub more flour, a little at a time, on the flat surface and rolling pin.
5. Form dough into a 1-inch-thick disk and place in each mold
6. The best is to place those molds in the freezer for 15 minutes before cooking them, it will allow the edges not to fall.
7. Cook the pastry shells for 15 minutes at 380 or until golden brown, watch it can quickly turn from brown to burnt! This can be done the day before and they can be kept in a closed container.
BEETROOT HUMMUS TARTLET
Prep Time 5 min
1 small roasted beet
1 15 ounce can cooked chickpeas (1 ¾ cup), well rinsed and drained
Zest of one large lemon
Juice of 1 small lemon
Pinch sea salt
Freshly ground black pepper
2 large cloves garlic, minced
2 tablespoons tahini
¼ cup extra virgin olive oil
1. Combine all ingredients into a food processor or blender (except the olive oil), blend until smooth. Drizzle in the olive oil as the hummus is blending or mixing.
2. Adjust seasonings to taste, add more salt, lemon juice to brighten, or water to thin/adjust the thickness of the hummus.
Pour some hummus in the cooked pastry shells and serve with a baby mixed green salad, it is divine!
It can be an appetizer or a light dinner. Kids love it as well!
Also try my BEET HUMMUS.
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Delphine RemyAll stories by: Delphine Remy
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