Hi everyone,
I thought I’d share this dish from my visit to Spain. I’ve had it twice now and it’s delicious. I just need to figure out how to make the falafels like they do as they are particularly delicious. Below is a recipe for the beetroot hummus and Babaganoush which I’ll definitely be making when I get home. I didn’t eat what was in the little dishes in the middle as I thought it probably wasn’t vegan. There was also a little bowl of tabbouleh 🙂🌱
Ali
Beetroot hummus
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste.
5 Tbsp lemon juice.
1 small clove garlic, chopped.
1 Tbsp ground cumin.
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt.
Fresh ground pepper to taste.
Babaganoush
1 large aubergine (about 450g)
1 clove garlic, crushed
1/4 tsp salt
15g finely chopped fresh flat-leaf parsley, plus more for garnish
30g tahini
30ml lemon juice
foodnetwork.co.uk/recipes/b...
Vegan flatbread