Beet hummus with Lotus root chips, and tapioca chunks.
Easily came together with a stick blender. I used only one medium size beet, cooked in my small thermal pot, and half a can of drained and rinsed chickpeas. The rest of the ingredients scaled down (by rough estimate) accordingly. I served the beet hummus with fried lotus root chips and boiled tapioca chunks. Goes well with hardboiled eggs with toast too.~*~
My favourite serving vessel for this week, featuring toasted baguette smeared with herbed homemade mayo, Japanese cucumber, steamed butterflied sprimp, more mayo and a garnish of cilantro.
This mayo recipe uses a whole egg! Instead of chervil which is not available where I shop, I used my home grown tarragon. A hand held stick blender brought it altogether within a minute!~*~
We at, Cook the Book Fridays,
are cooking from
My Paris Kitchen,
David Lebovitz's latest book.
Beet hummus ~ page 58
Eggs with herb mayo ~ page103
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
I am sharing this recipe at Cookbook Countdown #28