Beet & Pea Hummus Tart

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Beets have become one of my favorite vegetables. As a kid I would pick them out of my food and now you can find here many recipes which include this gorgeous produce. I’m already looking forward to spring and this dish reflects that. The golden and candy cane beets add bright colors to this tart. It is filling without being heavy, and great to share at any dinner party.

This recipe is for 1 sheet of puff pastry (40x24cms).

For the pea hummus:

1/3 cup of tahini

1 cup of frozen peas, blanched for 1 minute

1 cup of canned chickpeas, drained

Juice of 1 lime

4 tablespoons of olive oil

Pinch of garlic powder

Pinch of celery salt

Salt to taste

For the beets:

1 medium golden beet

1 medium candy cane beet

Juice of 1 lime

2 tablespoons of white vinegar

5 tablespoons of olive oil

Salt to taste

Extras:

1 sheet of puff pastry (40x24cms)

Egg wash (1 egg beaten with 1 tablespoon of water)

¼ cup of toasted slivered almonds

 

The night before, place the frozen puff pastry in the fridge to thaw overnight.

To make the pea hummus, place the tahini in the food processor and pulse for 2 minutes. Then add the blanched peas and pulse for 3 minutes. Add the chickpeas and pulse for another 3 minutes. This will result in a smooth hummus. Finally add the lime juice, olive oil, garlic powder, celery salt and salt to taste. Pulse until everything is mixed through. Then transfer it to a bowl, cover it with plastic wrap and set it aside.

Preheat your oven to 180C/350F. Once the oven is hot, take the puff pastry out of the fridge.

Roll out the puff pastry over a sheet of parchment paper. Fold the edges, making a 1 cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders. Brush the whole pastry with the egg wash and bake it for 20 minutes till its golden. Then allow it to cool down.

While the puff pastry is cooling down, start making the beets. Peel them and with the help of a mandoline, slice them as thin as possible. Place the lime juice, vinegar, olive oil and some salt in a large bowl. Add the beet slices and mix well. Let them pickle for at least 5 minutes, and mix them halfway through.

Once the puff pastry has cooled down and the beets have sat in the vinaigrette for at least 5 minutes, start assembling the tart. Spread the hummus evenly all over the puff pastry. Then arrange the beet slices over the hummus. I folded each slice in half and tried to alternate the colors. Finally sprinkle the toasted almonds all over the beets. Enjoy!

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Socca with Roasted Beet Hummus & Spring Salad

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Socca is a sort of pancake made with chickpea flour. I have become a big fan of chickpea flour. I started using it a few months ago as a way to increase my protein intake. I’ve come out of my winter hibernation and started to work out more regularly in order to get ready for summer.  So for me, eating more protein (not necessarily from meat) is important.  I also made some healthy mandarin protein cookies using chickpea flour, but those will be on the blog later.

Socca is usually eaten as a snack by itself but it can also be used to make pizza, replacing the pizza dough and making it gluten free. I decided to add some hummus and salad to make it a complete meal. It is quite filling and super healthy. Plus the colors just scream warm weather! This recipe serves 3 to 4 people.

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Ingredients:

For the socca:

2 cups of chickpea flour

2 cups + 2 tablespoons of water

4 tablespoons of olive oil (plus more for the pan/oven tray)

1 ½ teaspoons of salt

For the Beet Hummus:

3 roasted beets; peeled and chopped (I roasted them in the oven for 1 hour or until tender)

1/3 cup of Greek yogurt

1 tablespoon of tahini

¼ teaspoon of cayenne

¼ teaspoon of salt

1/3 cup of canned chickpeas

For the salad:

A handful of sprouts (I used radish sprouts)

2 yellow carrots, shredded

A bunch of lamb’s lettuce or any lettuce you may like

100gr goat’s cheese, crumbled

For the salad dressing:

Juice of 2 limes

4 tablespoons of olive oil

Salt

Pepper

 

To make the socca, just mix all of the ingredients in a bowl, cover with plastic film and let it sit for 15 minutes.

Set the oven to broil.

You can use a cast iron pan or an oven tray. If you use an oven tray, line it with parchment paper.  Place the pan/tray in the oven while it is heating up.

To make the beet hummus, just place all of the ingredients in the food processor or blender and pulse until it is smooth.  Set aside.

Once the batter has rested and the oven is hot, take the pan/tray out of the oven (don’t forget to use oven mitts).  Whisk the batter again. Pour about 1 tablespoon of olive oil into the pan/tray and tilt it around so the whole surface is coated in oil. Pour some of the batter and swirl it around so it covers the whole surface, like when you are making a crepe. Don’t pour too much though; you don’t want it too thick.

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The time that it is in your oven will vary. Mine takes about 18 minutes on broil to get ready, which I think it is quite long. Normally it should be anywhere around 5 to 10 minutes. So check from time to time. You want it to be golden and the edges to start to pull.

Once the socca is done, remove it from the pan/tray and repeat for the remaining batter.

To make the salad dressing, just mix all of the ingredients.

To plate up, spread some of the beet hummus on top of the socca. Add some of the lamb’s lettuce, shredded carrot, sprouts, goat’s cheese and top with the salad dressing.