Beetroot Hummus
Jemma O'HanlonIngredients:
Serves 4
Hummus
- 1 Australian beetroot
- 4 Australian chestnuts
- 1 tin chickpeas
- 2 tbsp Australian extra virgin olive oil
- Freshly squeezed juice from 1 ½ Australian lemons
- 1 clove Australian garlic
- 2 tbsp unhulled tahini
- ½ tsp cumin
- Pinch sea salt
- Cracked black pepper
Flatbread
- ½ cup wholemeal self-raising flour
- 1 tsp baking powder
- ½ cup Greek yoghurt
- Pinch sea salt
- Cracked black pepper
- Drizzle Australian extra virgin olive oil
To serve
- 2 tbsp Australian flat leaf parsley
- 2 tbsp crushed roasted Australian almonds
- 5 chickpeas (from tin used to make hummus)
- Drizzle Australian extra virgin olive oil
- Australian veggies such as: broccoli stalks, cos lettuce, red capsicum, celery, carrot, cucumber
Method:
Flatbread
- For the flatbread, make an easy dough by mixing together the flours and yoghurt in a bowl.
- Knead briefly on a flat surface with a little flour then place back into bowl, cover and leave to rest.
Hummus
- For the hummus, slice the beetroot into quarters and score the chestnuts with a little cross on the top. Place the beetroot and chestnuts on a baking tray and roast in an oven pre-heated to 200°C for about 20-30 minutes. Chestnuts should open up as they roast.
- In a food processor, place the beetroot, chestnuts, drained and rinsed chickpeas (keep 5 set aside for serving), olive oil, lemon juice, water, garlic, cumin, salt and pepper. Blend until a hummus consistency.
- To prepare the flatbread, roll out into a circle with a little additional flour, about 3mm thick.
- Heat a large non-stick pan on the stovetop with a small drizzle of olive oil. Place the flatbread on top and toast on each side until golden brown or slightly charred.
- Remove from the heat and slice into 8 triangles like a pizza.
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