Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Uzumaki Hummus Bites

Servings: 11

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• red beets (2)
• chickpeas (250g, cooked)
• garlic (2 cloves, minced)
• tahini (65 g)
• sea salt (1.25 g)
• balsamic vinegar (15 ml)
• olive oil (30 ml)
• all purpose flour (360 g)
• bamboo charcoal powder (5 g)
• sea salt (5 g)
• olive oil (60 ml)
• water (180 ml, cold)
• black olives (150 g)
• arugula (few bunches)

Directions

• Preheat oven to 190 °C (375 °F).
• Wash and cut 2 small red beets into 4, rub quarters lightly with olive oil.
• Roast for 30-40 minutes or until fork tender.
• Cook 125 g (3/4 cup) of dried chickpeas (see instructions ), or use 1 can (15oz).
• Purée the roasted beets, with the cooked 250 g (1x400g can) chickpeas, 2 minced cloves of garlic, a 65 g (1/4 cup) of tahini, 1.25 g (1/4 tsp) of salt and 15 ml (1 tbsp) of balsamic vinegar. Mix in 30 ml (2 tbsp) of olive oil at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
• Put 360 g (3 cups) of all purpose flour, 5 g (1 tsp) bamboo powder and 1.25 g (1/4tsp) of salt in a bowl. Mix well.
• Add 60 ml (1/4 cup) of olive oil and 180 ml (3/4 cup) of cold water.
• Knead into a smooth dough, and separate into 11 balls. Dust the balls lightly with flour, and let rest for 5 minutes.
• Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).
• 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.
• Brush some beet hummus onto a tortilla, add ~150g (1 cup) 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.

Nutrition Data (Per Serving)