Spelt & Quinoa Bread with Beetroot Hummus

Ingredients

  • HUMMUS

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Ingredients

10g dried sourdough
320g white spelt flour
80g quinoa flour
1 tbsp extra virgin olive oil
1 tbsp rice malt
1 tsp salt
260ml water
sesame seeds
1 tbsp vegetable milk for brushing
HUMMUS
250g cooked chickpeas
200g cooked beetroot
1 tbsp tahini
1/2 tsp cumin powder
50ml water
a pinch of salt
1 tbsp extra virgin olive oil
1/2 lemon juice
sprouts for decoration

Steps

1

Remove the baking pan with the kneading blade from the Breadmaker and add all the ingredients listed from top-to-bottom , except for the sesame seeds.

2

Place the pan back in the Breadmaker, close the lid, select menu 1 and press the start button.

3

Before the cooking phase (about 50 minutes from the end of the program) open the lid, gently brush the surface of the bread with the vegetable milk and sprinkle the sesame seeds.

4

When baked, remove the bread and let it cool on a grill.

5

Slice the bread.

6

For the Hummus:
Put all the ingredients for the hummus in a blender and blend to obtain a homogeneous cream.

7

Spread the hummus on the sliced bread and decorate with sprouts.

Enjoy

Spelt & Quinoa Bread with Beetroot Hummus

Ingredients

10g dried sourdough
320g white spelt flour
80g quinoa flour
1 tbsp extra virgin olive oil
1 tbsp rice malt
1 tsp salt
260ml water
sesame seeds
1 tbsp vegetable milk for brushing
HUMMUS
250g cooked chickpeas
200g cooked beetroot
1 tbsp tahini
1/2 tsp cumin powder
50ml water
a pinch of salt
1 tbsp extra virgin olive oil
1/2 lemon juice
sprouts for decoration

Veggie Situation - Plant-based foodie Couple

Veggie Situation - Plant-based foodie Couple

Founded in 2016 and enjoying continuous growth since then, Veggie Situation is a project developed by a couple of vegan "foodies" - Jurgita Rubikaite and Filippo Ronchi. Our content revolves around the development of healthy vegetarian recipes with a great attention to aesthetics, colours and a healthy lifestyle.

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