Bread rolls with beetroot hummus and Emmentaler AOP

  • 20 minutes
  • Recipe iconmedium
  • Recipe icon
  • vegetarian
Ingredients

Ingredients for 4 Portions

16 dünne Scheiben Emmentaler AOP
8 Milchbrötchen
50 g Pflücksalat oder anderer Salat
Je 2 EL schwarzer, grüner und weisser Sesam
50 g Tahin (Sesammus)
400 g vorgegarte Rote Beete
240 g vorgegarte Kichererbsen
1 Zitrone
Salz
1 TL Kuminpulver
Natives Olivenöl extra

Star of the dish
Emmentaler AOP Mountain Mild/Classic
Preparation

To make the hummus, purée the chopped beetroot, the chickpeas, the lemon juice, 2 tablespoons of tahini, the cumin and 1 tablespoon of olive oil in a blender to a homogeneous, creamy consistency and season with salt if necessary.

Cut the rolls in half, spread with hummus and cover the bottom half with lettuce and a few thin slices of Emmentaler AOP; now sprinkle the colourful sesame seeds on top and cover with the other half of the bun.

The remaining hummus can be garnished with the sesame seeds and served with crackers and cheese sticks made from Emmentaler AOP: an exquisite pleasure.

«Enjoy your meal»
Monika_Boesch
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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