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DUROMATIC® Comfort
DUROMATIC® pressure cooker

Recipe

Hummus with beetroot

easy

APPROX. 45 Minutes

Enough For

4 persons

Cookware

DUROMATIC® Comfort

Nutritional Value

896 kJ / 214 kcal (Per person)

Ingredient

  • Carbohydrates 13 g
  • Sugar 9 g
  • Fat 16 g
  • Protein 5 g

Allergens

  • Gluten
  • Nuts
  • sesame
  • sulphate

Cooking Equipment

Ingredients

  • 1 dl water
  • 2 raw beetroots (smaller 10cm) wash well
  • 2 garlic cloves Crush
  • 2 tbsp Tahini paste
  • 1 limes grate off zest and squeeze out juice
  • 2 tbsp balsamic vinegar
  • 1 pinch cumin ground
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 slices of toast bread without crust cut in cubes
  • Sea salt and black pepper
  • 2 tbsp sesame seeds dry roast lightly in a frying pan
  • Olive oil to dribble

Preparations

1. Place the trivet with the liquid in the DUROMATIC® .

2. Add the beetroots.

3. Close the lid and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android

4. Allow the beetroot to cool down somewhat, then peel and cut into cubes.

5. Whilst the beetroot are cooling down, dry roast the cubes of white bread and pine nuts in the frying pan.

Instructions

1. Purée the beetroot and bread cubes together with the pine nuts in the food processor.

2. Then add the remaining ingredients and process it all into a thick purée. Season to taste with sea salt and pepper.

3. If the mass has become too thick, dilute with a little more cooking water.

Serving

Drizzle with olive oil and sprinkle with roasted sesame seeds.

Serve with flatbreads or focaccia.

Origin

Kuhn Rikon

easy

APPROX. 45 Minutes

Enough For

4 persons

Cookware

DUROMATIC® pressure cooker

Nutritional Value

896 kJ / 214 kcal (Per person)

Ingredient

  • Carbohydrates 13 g
  • Sugar 9 g
  • Fat 16 g
  • Protein 5 g

Allergens

  • Gluten
  • Nuts
  • sesame
  • sulphate

Cooking Equipment

Ingredients

  • 1 dl water
  • 2 raw beetroots (smaller 10cm) wash well
  • 2 garlic cloves Crush
  • 2 tbsp Tahini paste
  • 1 limes grate off zest and squeeze out juice
  • 2 tbsp balsamic vinegar
  • 1 pinch cumin ground
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 1 slices of toast bread without crust cut in cubes
  • Sea salt and black pepper
  • 2 tbsp sesame seeds dry roast lightly in a frying pan
  • Olive oil to dribble

Preparations

1. Place the trivet with the liquid in the DUROMATIC® .

2. Add the beetroots.

3. Cook for 25 minutes at high pressure (level 2).

4. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android

5. Once the cooking time is finished, set the DUROMATIC® aside and allow to cool.

6. Allow the beetroot to cool down somewhat, then peel and cut into cubes.

7. Whilst the beetroot are cooling down, dry roast the cubes of white bread and pine nuts in the frying pan.

Instructions

1. Purée the beetroot and bread cubes together with the pine nuts in the food processor.

2. Then add the remaining ingredients and process it all into a thick purée. Season to taste with sea salt and pepper.

3. If the mass has become too thick, dilute with a little more cooking water.

Serving

Drizzle with olive oil and sprinkle with roasted sesame seeds.

Serve with flatbreads or focaccia.

Origin

Kuhn Rikon

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