With these beetroot, buckwheat, and avocado hummus crepes, I aimed to present a new version of crepes, a cheerful and colorful version, with an original and delicate taste, using hummus as the highlight of this dish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 6 oz Buckwheat flour
- 1.8 oz Beetroot (raw)
- 1.5 cups Water
- 1 tsp Cumin seeds
- to taste Salt
- 3.5 oz Green olives
- to taste Mixed salad
- to taste Sesame seeds
- 14 oz Canned chickpeas (1 can)
- 1 Avocado (ripe, about 5.3 oz of pulp)
- 1.8 oz Lemon juice
- 1 Fresh spring onion
- 2 tbsp Sesame paste
- 2 tbsp Olive oil
- 2 tbsp Parsley
Preparation
Mix the flour, cumin seeds, and salt in a bowl.
Blend the beetroot with water and strain the mixture until you obtain about 1.5 cups of juice.
Pour the juice into the flour mixture until you get a smooth batter, which you will let rest for at least 10 minutes.
Grease a pan about 9 inches in diameter with a little oil, heat it, and pour a ladleful of the batter.
Rotate the mixture to distribute it throughout the pan and cook for about 2 minutes.
Finish all the batter by making the other crepes in the same way.Blend the chickpeas, avocado, lemon juice, chopped spring onion, sesame paste, olive oil, parsley, and salt.
Stuff the crepes with a few tablespoons of hummus, olives, mixed salad, and sesame seeds.
Notes
You can fill the crepes as you wish, even simply with some ricotta or stracchino flavored with a bit of pepper and basil.
The sesame paste is very simple to prepare at home:
toast the sesame seeds in a non-stick pan until they become lightly golden and no longer stick to the wooden spoon you use to stir them. In a container, place the cooled seeds, a pinch of salt, and gradually add sesame oil while blending with an immersion blender. The consistency is quite dense.
If you liked the beetroot, buckwheat, and avocado hummus crepes, try the other crepes recipes:
Crepes Pie with Potatoes and Speck
Mushroom Crepes
Harlequin in mini molds
Baked with Ham, Bresaola, Zucchini, and Emmental
Rainbow
Crepes Rolls with Mushroom and Mortadella Sauce
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