Main Dishes

Claudio Aprile's Braised Beet Hummus with Crème Fraîche and Grilled Naan Bread

A braised beet hummus with crème fraîche and grilled naan bread.


For Hummus:
2-3 oven braised beets (depending on size)
3 tbsp tahini
1 clove garlic, crushed 
1 1/2 tbsp lemon juice
1 1/2 tbsp lime juice
Zest of 1/2 orange
Zest of 1/2 lemon
1 tbsp ginger, grated
1 dash ground cumin
3 whole coriander seeds
3 whole pink peppercorns
1/2 cup olive oil

For Garnish:
On dollop Crème fraîche
Pinch of smoked paprika
Pinch of coriander seedlings

For Grilled Naan Bread: 
2 pieces of naan bread
Olive oil


To Prepare the Braised Beets: 
Preheat oven to 400ºF. Take whole beets and place in deep oven pan. Submerge beets in water. Place in oven and cook until tender (approximately 30 minutes). Remove beets and peel.

To Prepare the Beet Hummus: 
Cut braised beets into quarters. Add all ingredients into a blender, and blend for one minute on medium speed. Stir mixture to make sure that all ingredients are blended evenly, then blend on medium speed for one minute. Set aside. 

To Prepare the Grilled Naan Bread:  
Heat a grill pan on medium high. Drizzle olive oil over naan and rub it in evenly. Place oiled naan on top of the hot grill pan. Apply pressure to ensure even grilling for approximately 20 seconds per side. 

To Assemble
Place a generous amount of beet hummus on a plate. Add a dollop of crème fraîche. Garnish with orange and lemon zest, coriander seedlings, smoked paprika and a splash of olive oil. Serve with grilled naan bread.