Recipes

Humus with beet root & salmon in water

Time

1ω 15’

Serves

4

Difficulty

Easy

Ingredients

  • 4 pouches salmon in water, TRATA Salmon Pocket
  • 200g beet roots, cooked
  • 1 clove of garlic
  • 80g whole grain tahini
  • 60g lemon juice
  • 300g chickpeas, cooked
  • 80g of the water used to boil the chickpeas
  • 10g cumin
  • 10g smoked paprika
  • 5g curry
  • Salt

For serving

  • Bread slices, toasted
  • Spicy mustard
  • Fresh herbs

Method

Cut beetroots in medium-sized pieces, place them in the food processor, and puree until smooth. Add the tahini, garlic and lemon juice. Puree the chickpeas along with water used for cooking them, and mix with the beet purée. Add the spices (cumin, smoked paprika, curry), season with salt, and mix with a spoon. Spread some mustard onto the toasted bread slices, add the humus, fresh herbs and serve with the salmon on top.

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