This dish is surprisingly filling and works just as well as part of a tapas spread as it does as a main course. There’s a wonderful depth of flavor here, and with those vibrant colors, it’s as beautiful to look at as it is to eat.
Ingredients
- --- Flatbread ---
- 1.25 dl buckwheat flour
- 1 tsp olive oil
- 1/2 tsp baking powder
- A little black pepper
- 1 tsp salt
- 0.6 dl water
- --- Beet Hummus ---
- 250 g cooked beets
- Juice from 1 lemon
- 2 cloves garlic
- 2 tbsp tahini (or 1 tbsp sesame oil)
- 1 tbsp olive oil
- A handful of toasted walnuts
- 1/2 tbsp cumin seeds
- Salt and pepper
- --- Cashew Cheese ---
- 2.5 dl cashews (soaked 1 hour)
- 0.6 dl water
- 0.6 dl nutritional yeast
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tbsp Dijon mustard
- Salt and pepper
- --- Topping ---
- Arugula
- Olives
- Toasted walnuts
Instructions
Boil the beets and soak the cashews in water. Toast the walnuts in a pan with a little butter and honey (alternatively sugar or syrup) and a pinch of salt. Set the walnuts aside to cool. Mix together the ingredients for the buckwheat flatbread. To make the beet hummus, add all ingredients to a good blender (chop the beets into smaller pieces first) and blend until smooth. Pour into a bowl, rinse the blender, and do the same with the cashew cheese ingredients. Heat a non-stick frying pan over high heat and use a rolling pin to roll out the buckwheat dough into two flatbread rounds. You may need to use quite a bit of flour to prevent the dough from sticking when rolling. Carefully transfer the round to the hot pan and flip after 1-2 minutes. When done, transfer to a plate to cool slightly. Repeat with the second round. Spread the beet hummus and cashew cheese on the flatbreads, then top with scattered olives, toasted walnuts, and arugula.