Beetroot Crepes filled with Avocado Hummus are not only beautiful to present but also delicious to taste. For exotic taste lovers.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 13 crepes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.2 cups all-purpose flour
- 2.8 oz red beets, cooked, boiled
- 2 pinches fine salt
- 3 eggs
- 1 cup water
- 1 tsp cumin seeds (ground)
- as needed olive oil (for greasing the pan)
- 8 oz canned chickpeas (drained weight)
- 4.4 oz avocado (flesh weight)
- 0.35 oz onion
- 2 tsps sesame seeds
- 1.23 oz lemon
- 4 tbsps olive oil
- 2 pinches fine salt
Preparation
Cut the pre-cooked beetroot into small squares, place it in a blender, add the water and blend until well minced.
Now strain the beetroot liquid with a sieve; you will get about 1 cup of colored juice.
In a bowl, beat the eggs with a whisk, add the flour, salt, and ground cumin, then slowly add the beetroot juice. You will get a smooth, lump-free, and slightly liquid mixture.
Spread a bit of oil on a 5-inch diameter pan, pour a small ladle of about 1 oz of mixture into the pan, swirling to distribute it evenly.
Cook only on one side over moderate heat (if you flip them, the color will no longer be bright red). You will get about 13/14 crepes.
In a blender, place the drained chickpeas, peeled and diced avocado, lemon juice, sesame seeds, salt, and start blending.
Gradually add the oil, you will get a smooth, lump-free cream.
Spread some avocado hummus on each crepe and fold it in half. Enjoy your meal!
Tips/Suggestions
If you enjoyed Beetroot Crepes filled with Avocado Hummus, try other recipes with beetroot (or red beet):
From Poland: Chlodnik (cold beetroot soup)
Beetroot Gnocchi filled with Emmenthal
Beetroot Crepes with Buckwheat and Avocado Hummus
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