Chef Mohammed Sarfaraz

Jr Sous Chef, Rue du Liban

Beetroot Hummus with Pomegranate Salsa

Ingredients

• 200 g roasted beetroot

• 120 g tahini paste

• 3 g salt

• 2 g citric acid

• 20 g vegetable oil

• 1 ice cube

For pomegranate salsa

• 200 g pomegranate seeds

• 20 g olive oil

• 20 g red wine vinegar

• 20 g chopped onion

• 8 g pomegranate molasses

Garnish

• 2 g olive oil

• 4 g pistachio powder

• 2 g spring onions

Method

Roast the beetroot with the skin on, in an oven at 180° C for 55 minutes.

Blend the beetroot in a blender, for 2 minutes. Add tahini and continue to blend for another 2 minutes.

Then add salt, citric acid, a cube of ice, continue blending.

Add the oil and blend until thick and creamy.

Transfer to a bowl and keep aside.

For pomegranate salsa

Add the pomegranate seeds, olive oil, vinegar, onions and molasses to a bowl.

Mix well.

Spread the beetroot hummus in a serving bowl.

Place the pomegranate salsa on the hummus

Garnish with spring onions, pistachio powder and olive oil.