Cucumber millefeuille with beetroot hummus and crispy ground of Bonafit sweet potato chips
For 4 people
1 cucumber, Bonafit sweet potato chips
For the beet hummus:
- 2 cooked beets
- 200g canned chickpeas
- 1 tablespoon of EVOO
- A few mint leaves to taste
- 1/2 teaspoon of salt and 1/2 of pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
- 2 tablespoons tahini
Step by Step:
We wash and cut the cucumber, with the skin included, into 0.5cm thick slices. We booked. We process all the ingredients until we get the desired texture of the hummus.
Assemble the millefeuille making a tower with the cucumber slices, inserting a layer of hummus between slice and slice of cucumber.
We decorate with:
We chop up a few Boniafit Sweet Potato Chips for the crunchy earth to get an earthy texture. We add some toasted sesame seeds, a couple of mint leaves, and a nice curly chip in the glass of each millefeuille.
We can also add extra beet hummus around each cucumber millefeuille.