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Uzumaki hummus bites 50 minutes

Beet hummus bites or 'uzumaki' bites as i like to call them! Roasted beet hummus black olives and aragula salad tucked into homemade bamboo charcoal tortillas.

Making tortillas at home is damn easy. It doesn't require a lot of waiting time or preparation the only thing i had trouble with was making them into nice circular shapes. Not sure how people manage to do it guess it takes practice. Maybe it's also because of my roller Devine broke off the handles while overworking pasta dough some time ago. I've been using the 'body' of the roller anyway it still works but it isn't great.

Made the tortillas based on the recipe by Zerrin from Give recipe. You should check out her page first if you want to try and make your own tortillas she describes it a lot better than I do. Not to mention her tortillas are circular ;). In my defense i think most people use tortilla presses. Or i like to think they do.

Had a lot of fun making these plus the end result is so pretty! I feel like these would be really good topped with a sauce of somekind plus the end result is so pretty! I feel like these would be really good topped with a sauce of somekind any ideas?

-Rekka

Beet hummus

red beets2chickpeas1 1/4 cupsgarlic2 cloves, mincedtahini1/4 cupsea salt1/2 tspbalsamic vinegar1 tbspolive oil2 tbsp

Tortillas

all purpose flour3 cupsbamboo charcoal powder1 tspsea salt1 tspolive oil1/4 cupwater3/4 cup, cold

Filling

black olives1 cuparugulafew bunches

    11 tortillas

Beet hummus

  • Preheat oven to 375F.
  • Wash and cut 2 small beets into 4, rub quarters lightly with olive oil. Roast for 30-40 minutes or until fork tender.
  • Puree the roasted beets, 1 1/4 cup of chickpeas, the 2 minced garlic cloves, 1/4 cup tahini, 1/2 tsp of sea salt and 1 tbsp balsamic vinegar in a food processor or using an immersion blender. Mix in 2 tbsp of olive oil at the end. If the hummus feels too thick, add a few tbsp of water until desired consistency

Tortillas

  • Put 3 cups of all purpose flour, 1 tsp bamboo powder and 1 tsp of sea salt in a bowl. Mix well.
  • Add 1/4 cup of olive oil and 3/4 cup of cold water, knead into a smooth dough. Separate into 11 balls, dust lightly with flour and let rest for 5 minutes. Roll out into circles. Put the tortillas under a cloth until you're ready to cook them so they don't dry up
  • Heat a non-stick pan at medium heat, cook tortillas for 30 seconds on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.

Combine

  • Brush some beet hummus into a tortilla, add a bit of chopped black olives and some arugula overtop. Be sure to put the fillings near the edge to make it easier to roll.
  • Roll the tortillas tightly and then slice into bite-sized bits.
#dinner #sidedish #entree

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