Beetroot Hummus

Jemma O'Hanlon

Ingredients:

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

  1. For the flatbread, make an easy dough by mixing together the flours and yoghurt in a bowl.
  2. Knead briefly on a flat surface with a little flour then place back into bowl, cover and leave to rest.

Hummus

  1. 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.
  2. 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.
  3. To prepare the flatbread, roll out into a circle with a little additional flour, about 3mm thick.
  4. 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.
  5. Remove from the heat and slice into 8 triangles like a pizza.

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email