Smashed Potatoes On Beetroot Beans Recipe
Servings - 4
INGREDIENTS
Beetroot - 170 grams
Olive oil - 1 tablespoon
Baby potatoes - 800 grams
Fresh dill - 1 tablespoon
Dried thyme - 1 teaspoon
Salt - 1/2 teaspoon
Olive oil - 2 tablespoons
Honey - 1 1/2 tablespoons
Boiled white chickpeas - 230 grams
Garlic cloves - 6 - 7
Tahini paste - 50 grams
Lemon juice - 1 tablespoon
Cumin powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 40 milliliters
Yogurt - for garnishing
Fresh dil - for garnishing
Olive oil - for garnishing
PREPARATION
1. On a board, place foil wrap, add 170 grams beetroot, 1 tablespoon olive oil and cover it with it. Keep aside.
2. In a bowl, add 800 grams baby potatoes, 1 tablespoon fresh dill, 1 teaspoon dried thyme, 1/2 teaspoon salt, 2 tablespoon olive oil and mix it well.
3. Place it on a tray and place covered foil wrap on it.
4. Preheat the oven for 400°F/200°C. Bake it for about 35 minutes.
5. Remove it from baker, remove covered foil wrap from it.
6. Now, mash them with the help of bowl.
7. Add 1 1/2 tablespoons honey and again preheat the oven for 400°F/200°C. Bake it for about 15 minutes.
8. In a blender, add baked beetroot, 230 grams boiled white chickpeas, 6 - 7 garlic cloves, 50 grams tahini paste, 1 tablespoon lemon juice, 1/2 teaspoon cumin powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 40 milliliters olive oil and blend it well.
9. In a serving plate, add some blended mixture and spread it evenly.
10. Add baked potatoes, some yogurt, fresh dill and some olive oil.
11. Serve.