This recipe was put together in one of those days when the excitement that I had for trying out a new kind of hummus led to an unexpected number of lunch orders. Yeey!
So when I started, all that I had in mind was: hummus + beets + garlic + thyme. Somewhat of a Mediterranean flavor. But as the process started to take shape, I felt like adding more than that.
One of the main ‘taste’ ingredients turned out to be the smoked paprika powder that I love so much. It almost slipped in by itself as if called by the vivid color of the beetroot 🙂
And then, the main ‘texture’ ingredient, the one that actually holds the whole thing together is the linseeds. Always use it freshly ground and don’t add to much, or you’ll get a slightly unpleasant taste in your food. And on top of that, way too slimy! Unless it’s consumed right away, I actually dislike it in salad.
You can also add onions and parsley, but if you’re going to refrigerate the hummus, better keep it only for serving.
And, as the title points it out, the ‘smoked hummus’ can turn into the perfect filling for those vegan burgers that you wanna prepare when your friends are coming over! Use your imagination to simply add beside nicely sliced veggies and herbs. I even used my dear chapati pan to get the real taste of the flat bread 🙂
Hope that’s something to have fun with over the weekend!
list of ingredients
- already prepared hummus
- fresh beetroot
- thyme
- garlic
- flaxseeds
- smoked paprika powder
- lemon & olive oil, if necessary
- parsley
- onions
As such, I haven’t done the paste in a wet grinder, but added the spices & the grated coconut (roasted together) to the tomato-onion stir fry. Using more tomatoes ensured me with enough liquid for the time being. I then added the coconut milk along with the chickpeas and brought it to the boil once more.
