Crunchy Toast cu hummus, sfecla rosie si avocado

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Crunchy toast cu hummus, sfecla rosie si avocado… Nu sunt uimitoare culorile acestui minunat sandwich potrivit pentru un mic dejun de mare exceptie?!? Sfecla coapta ce adauga o dulceata pamanteasca humusului cremos, desavarsit de o felie de paine cu maia, chipsuri crocante de naut, avocado scaldat in lime, precum si felii de ceapa si sfecla bine marinate. Totul aromat subtil cu fulgi de chilli si ulei de susan. Toate aceste ingrediente puncteaza din plin la impresia artistica a acestui deliciu.

Crunchy Toast cu hummus, sfecla rosie si avocado

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

Pentru hummus-ul cu sfecla / For the beetroot hummus

  • 1 sfecla rosie medie / 1 medium beetroot
  • 125 grame naut fiert / 125 grams cooked chickpeas
  • 30 ml apa / 30 ml water
  • Sucul de la 1/2 lime / Juice from 1/2 lime
  • 1 lingurita tahini / 1 teaspoon tahini
  • 1 lingura ulei de masline / 1 tablespoon olive oil
  • 1 catel de usturoi / 1 garlic cloves
  • Sare / Salt

Pentru servire / For serving

  • 2 felii de paine cu maia / 2 sourdough bread slices
  • 20 grame de unt / 20 grams butter
  • 1 avocado / 1 avocado
  • Sucul de la 1/2 lime / Juice from 1/2 lime
  • 1 ceapa rosie marinata / 1 marinated red onion
  • 8 felii de sfecla marinata / 8 beetroot marinated slices
  • 6 – 8 chipsuri de naut / 6 – 8 chickpeas chips
  • 1/4 lingurita fulgi de chilli / 1/4 tablespoon chilli flakes
  • 1 lingurita ulei de susan / 1 teaspoon sesame oil
Crunchy Toast cu hummus, sfecla rosie si avocado

Preincalzim cuptorul la 180 grade Celsius si spalam foarte bine sfecla. O curatam de coaja si o taiem in cuburi mari. Coacem timp de 45 de minute, apoi o lasam la racit.

Adaugam toate ingredientele pentru hummus in bolul unui blender si mixam bine.

Crunchy Toast cu hummus, sfecla rosie si avocado

Ungem feliile de paine cu unt pe ambele parti si le prajim intr-o tigaie pana cand sunt frumos rumenite si crocante. Acoperim fiecare felie de paine cu o cantitate generoasa de hummus, felii de avocado stropite cu suc de lime, ceapa si bucati de sfecla marinate. Decoram cu chipsuri de naut si microplante.

Crunchy Toast cu hummus, sfecla rosie si avocado

Ceapa si sfecla trebuie marinate cu cateva zile inainte. Eu am folosit o sfecla prefiarta. Taiem sfecla in felii subtiri si o aranjam intr-un borcan. Curatam ceapa rosie si o taiem in felii grosiere pe care le punem intr-un alt borcan. Pregatim un amestec din 200 ml apa, 100 ml otet, o lingura zahar si o lingura de sare. Fierbem acest amestec si il turnam fierbinte in cele 2 borcane. Lasam la temperatura camerei pana se racesc borcanele, apoi introducem la frigider.

Pentru servire presaram fulgi de chilli si stropim feliile de paine cu ulei de susan.

Crunchy Toast cu hummus, sfecla rosie si avocado

Daca v-a placut reteta Crunchy toast cu hummus, sfecla rosie si avocado va recomand sa incercati si Salmon & Avocado Toast, Toast cu avocado si ciuperci sau un Croissant au saumon & guacamole.

English version

Crunchy Toast with Hummus, Beetroot and Avocado

Crunchy toast with hummus, beetroot and avocado… Aren’t the colors of this wonderful sandwich amazing, suitable for an exceptional breakfast?!? Baked beets that add an earthy sweetness to the creamy hummus, topped on a slice of bread, crispy chickpea chips, avocado bathed in lime, as well as marinated slices of onion and beetroot. Everything subtly flavored with chili flakes and sesame oil. All these ingredients fully contribute to the artistic impression of this delicacy.

Preheat the oven to 180 degrees Celsius and wash the beets very well. Peel it and cut it into large cubes, bake for 45 minutes, then let it cool.

Add all the ingredients for the hummus to the bowl of a blender and mix well.

Spread the bread slices with butter on both sides and fry them in a pan until they are nicely browned and crispy. Cover each slice of bread with a generous amount of hummus, avocado slices sprinkled with lime juice, onions and marinated beetroot slices. Decorate with chickpea chips and microplants.

Onions and beets must be marinated in advance a few days before. I used a pre-cooked beet. Cut the beet into thin slices and arrange them in a jar. Clean the red onion and cut it into thick slices, which we put in another jar. Prepare a mixture of 200 ml of water, 100 ml of vinegar, 1 spoon of sugar and 1 spoon of salt. Boil this mixture and pour it hot into the 2 jars. Leave at room temperature until the jars cool down, then put in the refrigerator.

To serve, sprinkle chili flakes and sprinkle the bread slices with sesame oil.

If you liked the Crunchy toast recipe with hummus, beetroot and avocado, I recommend you also try Salmon & Avocado Toast, Toast with avocado and mushrooms or a Croissant with salmon & guacamole.

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