Instructions

Crust

Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.

Put the black beans in the blender. Add chopped beet, garlic, flax eggs, baking powder, sesame seeds, 2-3 tablespoons water, salt and garlic powder. Blend on high speed until it all starts to come together. Adjust salt and spices. Now add psyllium and blend for another 10 – 15 seconds.

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One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.

Use a spoon or your hands to shape the crust into your desired size.

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Bake for approx. 30 minutes until crispy. Let the crust cool a bit.

Purple hummus

Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy.

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Spread the hummus on top of the black bean crust and top it with roasted blue potatoes, mushrooms, chickpeas, sweetcorn, basil, parsley, red cabbage, sesame seeds, pumpkin seeds…

 

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