Rosten’s seed flakes with black Tuscan kale pesto and beetroot hummus

 

Serves 4-6
Difficulty level: Easy
Preparation time: 1h
(vegetarian, lactose-free, milk-free, not including: soy, egg, fish/shellfish)

Rosten’s seed flakes are nice nibbles as they are but Restaurant Kuori’s chef Marjaana Pohjola recommends two different delicious dips for them - black Tuscan kale pesto and beetroot hummus. You can use your own favourite dipping flavour from Rosten’s selection!

Beetroot hummus

2 small cooked beetroots
300 g soaked and cooked chickpeas (you can also use ready-cooked)
½ lemon juice
1 tsp salt
1 garlic clove
1 dl olive oil
½ dl water
3 tbsp tahini

Black Tuscan kale pesto

3 dl rinsed and chopped black Tuscan kale
1 garlic clove
salt
1.2 dl olive oil
1 tbsp beer yeast flakes
¼ cucumber
1 cm piece of peeled ginger
1 tbsp sugar
juice of half a lime

Rosten’s seed flakes

Mix all the ingredients into a smooth pesto in a blender. Let it rest in a fridge at least for half an hour.

Peel and chop the beetroots, roast them in an oven and let them cool. Mix all the ingredients into a smooth paste in a blender.

See other recipes created for Leipomo Rosten

• A notch better avocado toast on Rosten’s seed crispbread
• Banana-caramel topped Rosten’s seed flakes
• White chocolate Rocky Road with Pumpernickel
• Christmassy pumpernickel pistachio parfait

Further information

• Raw material:  Leipomo Rosten
• Recipe: Marjaana Pohjola / Kuori Food & Wine