Quick Little Gem Boats with Beet Hummus, Pear, Feta and Sunflower Dukkah

Name: Quick Little Gem Boats with Beet Hummus, Pear, Feta and Sunflower Dukkah
Prep time: 11 min
Cook time: 3 min
Total time: 14 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 12 leaves little gem lettuce leaves; 5.6 oz cooked chickpeas; 2.8 oz cooked beet; 2 tbsp tahini; 1 tbsp lemon juice; 2 tbsp olive oil; 2 tbsp water; 1/2 tsp salt; 1/4 tsp black pepper; 1 medium firm pear; 2.1 oz feta cheese; 3 tbsp sunflower seeds; 1 tsp cumin seeds; 1/2 tsp smoked paprika; 1/2 tbsp honey; 2 tbsp mint leaves

A fresh, colorful, original recipe ready in minutes: crisp little gem lettuce leaves filled with beet hummus, thin pear slices, crumbled feta, and a quick sunflower-comino dukkah. Ideal as an appetizer or light snack.

11 minPrep

3 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

12 leaves little gem lettuce leaves (lavadas and dry)
160 g cooked chickpeas (escurridos)
80 g cooked beet (diced)
30 g tahini
15 ml lemon juice (freshly squeezed)
30 ml olive oil (divided)
30 ml water (ajustar si hace falta)
3 g salt (or to taste)
1 g black pepper (freshly ground)
140 g firm pear (thinly sliced finas)
60 g feta cheese (desmenuzado)
25 g sunflower seeds
2 g cumin seeds
1 g smoked paprika
10 g honey
4 g mint leaves (chopped finas)

Nutrition facts

per serving

174 kcal

Calories

5.2 g

Protein

13.8 g

Carbs

11.3 g

Fat

3.7 g

Fiber

10.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
1. In a blender or small food processor, blend the cooked chickpeas, cooked beet, tahini, lemon juice, 15 ml olive oil, water, salt, and black pepper until smooth and creamy. If it seems too thick, add a few extra drops of water.
2
2. Heat a small skillet over medium heat for 1 minute, about 160-180 °C / 320-356 °F surface temperature. Add the sunflower seeds, cumin seeds, and smoked paprika, and toast for 2 minutes, stirring often, until fragrant.
3
3. Remove the skillet from the heat and immediately mix the toasted sunflower seeds and cumin with the honey and the remaining 15 ml olive oil. Let it cool for 1 minute to create a quick glossy dukkah-style topping.
4
4. Arrange the little gem lettuce leaves on a platter. Spoon a generous tablespoon of beet hummus into each leaf.
5
5. Top with the thin pear slices and divide the crumbled feta among the boats.
6
6. Finish with the toasted sunflower-cumin mixture and sprinkle the chopped mint leaves over the top.
7
7. Serve immediately to keep the lettuce crisp and highlight the contrast between the creamy hummus, fresh pear, and spiced topping.

Chef tips

For even faster assembly, make the hummus ahead and keep the sliced pear with a few extra drops of lemon juice to prevent browning.

Substitutions

You can swap the feta for crumbled goat cheese. Pear can be replaced with a crisp apple, and sunflower seeds can be replaced with pumpkin seeds if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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