This text is part of the special book Plaisirs
Easy, convenient and fresh! A must for all summer picnics and aperitifs. Sesame oil and walnuts add a truly delicious je ne sais quoi!
Preparation | 15 minutes
Yield | 2 cups
Ingredients
Humus
• 1 can of 398 ml small white beans, rinsed and drained
• 2 medium cooked beets, diced
• ½ cup (125 ml) walnuts
• 1 C. 1/2 tsp (5 mL) toasted sesame oil
• 1 clove of garlic
• Juice of 1 lemon
• ½ tsp. (2.25 ml) ground cilantro
• ½ cup (125 ml) fresh basil
• ¾ tsp. 1/2 tsp (3.5 mL) salt
• Pepper
Trim
• Drizzle of olive oil
• Toasted walnuts, chopped
• Chopped fresh basil
Preparation
1. Place all hummus ingredients in a blender. Reduce until you get a smooth purée. Scrape down sides of blender as needed. Add a little olive oil or vegetable broth if needed.
2. Garnish with a drizzle of olive oil, toasted walnuts and fresh basil.
Good to know
To cook the beets quickly, place them in a microwave-safe glass bowl with a little water. Cover the bowl with a plate and cook for 6 to 8 minutes, depending on the size of the beets. Prick to check for doneness.
To see in video