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Red Beet Bruschetta With Peanut Crumble [Vegan]

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This is a seemingly unusual combination but it is so delicious! The salty, nuttiness of the peanuts only bring out the tang that only beets bring.

Red Beet Bruschetta With Peanut Crumble [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

2

Cook Time

15

Ingredients

To Make the Bruschetta:

  • 5 baguettes
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 clove garlic

To Make the Red Beet Hummus:

  • 1 can chickpeas
  • 2 medium cans of beets (with juice)
  • 1 lemon worth of juice and vest
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 1 1/2 tablespoons tahini
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil

To Make the Peanut Crumble:

  • 2 handfuls of peanuts
  • 1 pinch salt
  • 1 pinch chili powder

Preparation

To Make the Bruschetta:

  1. Pre-heat the oven to 300°F.
  2. Start with cutting the bread into slices and sprinkle them with olive oil and salt.
  3. Put them on a tray and let the bread get a crunchy surface for around 5-7 minutes.
  4. If you please take a glove of garlic, cut it in half and rub it on the surface of the bruschetta to get an extra kick of flavor.

To Make the Beet Hummus:

  1. Drain the chickpeas and set aside about 1 tablespoon of aquafaba to add in the hummus for some extra texture.
  2. Put the chickpeas along with the olive oil, tahini, lemon juice, zest, pepper, salt, and beets plus 1 tablespoon of beet liquid and blend everything together until smooth.

To Make the Peanut Topping:

  1. Roast the peanuts in a pan without oil and add some salt and chili powder to them to spice them up.

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AUTHOR & RECIPE DETAILS


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2 European Food Business Students, a sustainability-oriented study in Amsterdam: Claire and Moritz. We share our love for food, recipes, travel, education, and awareness. We regularly publish recipes and articles, all wrapped around sustainable and conscious consumption based on our academic knowledge, passion, and experience. Moritz, a trained star chef and Claire, huge foodie, recipe developer and autodidactic photographer. Follow our journey on making a change in the food industry.


 

 

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