Beetroot Hummus Bowl with Chicken

Name: Beetroot Hummus Bowl with Chicken and Buckwheat
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 150 Grams of Buckwheat; 2 Tbsp of Olive oil; 60 Grams of Baby spinach; 15 ML of White balsamic vinegar; 6 Grams of Dijon mustard; 15 Grams of Honey; 30 Grams of Almond flakes; 10 Grams of Black sesame seeds; 240 Grams of Chickpeas; 1 Piece of Garlic cloves; 200 Grams of Cooked beetroot; 40 Grams of Tahini; 1 Piece of Lemon; 2 Grams of Smoked sea salt; 2 Tbsp of Olive oil

and Buckwheat

In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.

Cals 934 · Prot 75 · Carbs 114 · Fat 28

Quick & Easy

Low Carb

20 min

Beetroot Hummus Bowl with Chicken and Buckwheat

In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.

Cals 934 · Prot 75 · Carbs 114 · Fat 28

Quick & Easy

Low Carb

Ingredients

Bowl

Chicken breast

400 Grams

Buckwheat

150 Grams

Olive oil

2 Tbsp

Baby spinach

60 Grams

White balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Honey

15 Grams

Almond flakes 1*2*

30 Grams

Black sesame seeds 3*

10 Grams

Beetroot Hummus

Chickpeas

240 Grams

Garlic cloves

1 Piece

Cooked beetroot

200 Grams

Tahini 3*

40 Grams

Lemon

1 Piece

Smoked sea salt

2 Grams

Olive oil

2 Tbsp

Allergens

*14 Sulphur Dioxide, *13 Mustard, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3555 / 934
Fats (g)	27.9
of which saturated (g)	2
Carbohydrates (g)	114
of which sugars (g)	17.1
Fibers (g)	25.8
Proteins (g)	75
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil buckwheat

Rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and transfer to a bowl to cool slightly.

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through.

3 Make hummus

Meanwhile, drain the chickpeas. Peel the garlic. Chop the beetroot into wedges. To a food processor, add the drained chickpeas, half of the beetroot, the garlic, tahini, a squeeze of lemon juice, a generous pinch of smoked salt and a good glug of olive oil. Blitz well until smooth.

4 Prep

Rinse the baby spinach. In a large bowl, whisk the olive oil, white balsamic vinegar, Dijon and honey with a pinch of the remaining smoked sea salt. Add the drained buckwheat, almond flakes and spinach leaves.