Recipe Corner: Beet Hummus & Avocado Toast by Chef Kalel Chan of Raintree Group
This month’s recipe feature is Beet Hummus and Avocado Toast which is butter toasted multigrain with home-made beet hummus topped with arugula, roasted almonds, chia seeds & passion fruit vinaigrette. This healthy and sumptuous meal is specially prepared by Chef Kalel Chan of The Raintree Group, the company that introduced Chotto Matte & Izakaya-Sensu, Chelsea Grand Cafe, Chelsea Kitchen, Stella Bistro and Rocket Room, Kabila, and Museum Cafe.
Yield: 175g
Prep time: 15 to 20 minutes
Ingredients:
- 1 pc (75g) Multigrain Bread
- 100g Chickpeas (Garbanzos)
- 124ml Olive oil
- 4g Garlic
- 18g Tahini paste
- 6g Sugar beets
- 40g Fresh Avocado
- 15g Arugula
- 1g Chia seeds
- 7.5ml Passion fruit syrup
- 6.25ml Lemon juice
- 6.25ml Honey
- 1g Salt
- 1g Pepper
- 5g Roasted almond slices
- 15g Tomato
- 5g Butter
Procedure:
- Place your beets in a saucepan or stockpot with water. Allow them to simmer for 15 to 20 minutes. Pierce 1 beet with a table knife to check for tenderness. If it pierces easily,
remove the pot from the stove then set aside to cool. - Combine tahini, garlic, chickpeas, cooled sugar beets and 62ml of Olive oil in the blender, and blend until mixed. Duration depends on the consistency desired, chunky shorter, creamy is longer. If too thick, then add additional water until desired consistency is achieved. Salt & pepper to taste. Set aside.
- Also combine passion fruit syrup, lemon juice and honey to make a passion fruit
vinaigrette. - Brush or spread the butter on both sides of the bread and toast it until golden brown.
- Spread a generous amount of beet hummus on your toast. Then add some sliced tomatoes.
- Drizzle some passion fruit vinaigrette on the arugula then top it on the toast, add the sliced fresh avocado and roasted almond slices and finish with chia seeds on top.
About the Chef
Corporate Chef Kalel Chan of The Raintree Group is at the top of various innovative concept restaurants such as Chelsea Grand Cafe, Chelsea Kitchen, Stella, Rocketroom, Saboten, Providore, Chotto Matte, IzakayaSensu, Kabila, and Museum Café where he started.
Embodying creativity, Chef Kalel’s innovative kitchen flair continues to evolve. For a young culinary artist who’s never afraid to experiment, he still manages to value cherished dining traditions from his family. Chef Kalel never fails to cook with heart; this is evident in the happy and contented diners who find more reason to come back for his well-loved dishes.
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