Crostello burgers with beetroot and hummus
Ciabatta with parsley hummus, roasted beetroot and garlic sauce
Active: 40 min
980 kcal per person
41 g protein per person
Comfort food
Protein source: chickpeas and vegan crostello · Carb source: ciabatta
Ingredients for 4 people
- 450 g vegan crostello
- 600 g beetroot, in 1 cm batons
- 2 baking potatoes, in 1 cm batons
- 80 g young spinach
- 50 g red onion, in thin half moons
- 4 slices ciabatta
- 400 g chickpeas, canned, rinsed
- 30 g fresh curly parsley, chopped
- 5 tbsp olive oil, 1½ tbsp for the hummus, 2 tbsp for the vegetables, 1 tbsp for frying
- 1 tsp ground cumin
- 1 tsp white wine vinegar
- 200 g plant-based yoghurt
- 1 clove garlic, clove, crushed
- 1 tsp agave syrup, or maple syrup
- to taste salt and pepper
Method
- Preheat the oven to 250 degrees. Put the beetroot and potatoes on a baking tray. Drizzle with 2 tbsp of olive oil, salt and pepper. Roast for 30 to 35 min, turning halfway.
- Make the hummus: blend the chickpeas with the parsley, 1½ tbsp of olive oil, cumin, white wine vinegar, salt and pepper into a smooth mass.
- Stir the plant-based yoghurt with the garlic, agave syrup, salt and pepper into a garlic sauce.
- Cut the crostello into pieces. Heat 1 tbsp of olive oil and fry them for 2 to 3 min per side.
- Bake the ciabattas in the oven for the last 5 min.
- Cut the red onion into thin half moons. Rinse the spinach.
- Fill the rolls with crostello, spinach, red onion, garlic sauce, roasted vegetables and hummus.
Tip
The hummus can be made a day ahead. Keep it covered in the fridge.
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