Beet and chickpea spread
You no longer like greasy cheeses and you are looking for an answer to the question: what to paint on pastries? The solution can be this very healthy, but also tasty spread, which is prepared according to the recipe. The spread can be further improved, for example with roasted nuts, which we use for decoration.
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Ingredients
- 100 g of chickpeas
- 1 smaller beetroot
- 3 cloves garlic
- 1 onion
- 2 tablespoons vinegar (ideally apple cider)
- 3 tablespoons delicacy yeast
- Ž teaspoons of crushed cumin
- Ičky teaspoons of coriander
- ½ teaspoons pepper
- salt
Cooking guidelines
Chickpeas and beets can be used in pre-cooked form. The preparation of the spread will be much faster. Whoever chooses dried chickpeas and a fresh variant of beets will have a slightly more laborious process. Dried chickpeas should be soaked the day before, poured the next day and soft-boiled in clean water. Fresh beets must be peeled (if you do not want to have red hands, use rubber gloves) and also boil in clean water until soft.
Let both ingredients cool. If we have a pre-cooked variant, it is enough to pour the liquid. Put beets and chickpeas in a blender, salt, add cleaned cloves of garlic, chopped onion, vinegar, yeast, cumin, pepper and coriander.
We mix everything to a smooth consistency. If the ingredients in the mixer "resist", add a little water to make grinding easier.
Spread the spread on wholemeal bread and for decoration we can sprinkle it dry with roasted nuts.
