Serves 4-5
Prep time 30 minutes
Ingredients
500g chickpeas
200g beetroot
70g tahini paste
3g cumin
2g smoked paprika
5g salt
2g pepper
35g garlic
80g onions
20ml olive oil
150g breadcrumbs
50g flour
Ingredients For Garlic Sauce
200ml soya milk
380ml sunflower oil
20ml pure sesame oil
40g garlic
100ml homemade ketchup/ store-bought
50ml water
Pinch of salt and pepper
Ingredients For Hummus Turmeric
500g chickpeas
50g home made tahini/ store-bought
60ml lemon juice
40ml olive oil
3g cumin
20g garlic
60ml water
2g curry, mild
4g turmeric
3g salt
1g pepper
Ingredients For Hummus Beetroot
500g chickpeas
200g beetroot
50g home made tahini/store-bought
60ml lemon juice
40ml olive oil
3g cumin
20g garlic
60ml water
3g salt
1g pepper
Ingredients For Home made Nachos
100g wheat flour
200g corn flour
20ml olive oil
150ml water
Pinch of salt and pepper
Method
Drain chickpeas very well, peel onions with garlic. Slice them finely.
First fry onions with garlic on low heat for 1-2 minutes to help to release the flavour.
Combine chickpeas, all the seasonings, tahini paste, beetroot, sautéed onions with garlic and olive oil and blend it well. Put the mixture to the big mixing bowl and add breadcrumbs with flour and mix everything together one more time. Form patties and fry them.
Method For Garlic Sauce
Use blender. First add soya milk and garlic together in the blender and blend for 40-60 seconds. Slowly start adding sunflower oil in the blender while soya milk is blending. Important: don’t stop the blender while you are adding the oil. Also make sure the temperature of the milk and oil is the same to avoid splitting.
After you add all the sunflower oil you can add sesame oil, ketchup, and seasonings together and mix it well. In the end put water to get the best texture of the sauce.
Method For Hummus Turmeric & Beetroot
Use food processor or strong blender for both hummus recipes.
Drain chickpeas very well and add to the food processor with all ingredients and blend till smooth texture.
Blend them separately and set them in different containers.
Method For Nachos
Firstly mix up all dry ingredients together and add warm water (40°C). Keep some wheat flour for dusting. While you are kneading the dough, dust to avoid stickiness. After you knead the dough leave it to set for few minutes.
Prepare table with more wheat flour and roll slightly thick, dusting with flour all the time. Cut in triangles the size you like and deep-fry in the oil on 180°C. Continue mixing the nachos as they deep-fry until golden in colour.
Assemble the Bobby
200g patty
50g turmeric hummus
50g beetroot hummus
30g nachos
50g garlic sauce
30g mixed rucola and spinach leaves
Drizzle sauce on slightly roasted bun, add mixed leaves on the top bobby patty, both colours of hummus on top of each other and stick nachos. On the top bun drizzle more sauce and finish the burger.
Firm patties around 180-200 grams. Heat up frying pan with some olive oil and put patty on it. Fry each side around 2 minutes on low heat.
