Beetroot Hummus With Toasted Walnut, Lemon Zest And Cilantro In A Phyllo Cup Recipe
Delight your taste buds with our vibrant beetroot hummus, expertly blended for a creamy texture and rich flavor. Nestled in a crispy phyllo cup, each bite is topped with toasted walnuts for a satisfying crunch, a sprinkle of zesty lemon for brightness, and fresh cilantro for a touch of herbaceous flair. A colorful and nutritious appetizer that is as beautiful as it is delicious!
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Ingredients
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Hummus
Toppings
Phyllo Cups
Method
Prepare the Hummus
- 1
In a food processor, combine the canned chickpeas, cooked beetroot, tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin. Blend until smooth and creamy. If the mixture is too thick, add a little water to reach the desired consistency.
Prepare Phyllo Cups
- 2
Preheat the oven to 375°F (190°C). Brush each phyllo pastry sheet with melted butter, then stack them and cut into squares. Press the squares into a muffin tin to form cups. Bake for about 10-12 minutes or until golden and crispy.
Assemble
- 3
Once the phyllo cups are baked and cooled, fill each cup with the beetroot hummus. Top with chopped walnuts, lemon zest, and fresh cilantro. Serve immediately.
