“A recipe has no soul. You, as the cook, must bring soul to the recipe”, said Thomas Keller. We firmly believe in the above sentence. We @ Soul like to bring innovative recipes and cooking techniques for our regular readers.
Today we bring you the ‘Beetroot Hummus Pizza’ which is a novelty in its own. Not only it is healthy (beetroot), but also the end result will guarantee you what we call a ‘culinary aesthetic appeal’ to the eyes as well as the taste. The way it’s been presented is the art of food presentation. One can go as much creative one wants with the presentations to enhance its culinary aesthetic appeal.
Bhumi Rajgor, who is a multi-talented woman running a business of her own, is also a trained kathak dancer, an animal activist and is preparing for civil services to get into Indian Administrative Services and on top of that all she is an amazing cook with a passion for innovative cooking. Today SOUL, along with our guest, brings you a dish which everybody loves, especially the children (i.e. Pizzas), with an innovative twist and beautiful presentation for the eyes!
Beetroot Hummus Pizza!
Pickles
2 1/2 cups cider vinegar
1 1/2 cups water
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon roasted cumin
2 teaspoon whole coriander
4 tablespoons sugar
pinch salt
1 large bunch of red grapes
2 sliced red onions
1 sliced cucumber
3 sliced jalapeños
Combine the apple cider vinegar, water, cinnamon, cardamom, coriander, brown sugar, and pinch of salt in a small sauce pan and bring to boil. Turn off the heat and let cool for 10 minutes.
Submerge the grapes in the hot brine and let sit until cool. You can pluck the grapes off the vine and place them in jars and then top with the brine but we would suggest to present the grapes on the stem.
Similarly, submerge the onions, cucumber and jalapeños.
Refrigerate the jars or the whole pot once cool.
Pickles are ready to serve once chilled overnight or will keep refrigerated for up to one week.
Beetroot Hummus
1 cup soaked and boiled chick peas
1/2 cup boiled beetroot
2 cloves garlic
2 tablespoons yoghurt
1 teaspoon olive oil
1/2 teaspoon chili flakes
1 teaspoon salt
Blend all the ingredients in a blender until thick paste. Serve.
To assemble the pizza, spread the hummus on the pizza base. Top with toppings of your choice. Pop it under the grill for few minutes. Serve piping hot.
SOUL Tip – You can totally sprinkle shredded mozzarella cheese before putting it in the oven.
