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

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.

Similar Recipes

Carbonara

Ingredients: 250g fresh pasta 3 large free range eggs 40g parmigiano cheese 150g smoked pancetta / guanciale Sea salt flakes Black pepper Method: In a mixing bowl, whisk the eggs, parmigiano cheese, salt and pepper. In the meantime, place the diced pancetta into a fry...

Crumbed Lasagne Bites

Ingredients: Makes 12-24 Leftover Lasagne ¼ cup plain flour 2 eggs 1-2 cups Panko crumbs Anchovy Mayonnaise 1 large egg yolk 1 tsp Dijon mustard ½ tsp lemon zest 2 Tbsp lemon juice 1 cup light extra virgin olive oil 6-7 anchovy fillets in oil, drained, finely chopped...

Japanese Pancake (Okonomiyaki)

Ingredients: This recipe is brought to you by our friends at Asian Inspirations Serves 2 240g cabbage (finely chopped) 80g spring onion (finely chopped) 160g squid tube (finely chopped) 3 tbsp vegetable oil Batter: 120g plain flour 1 tsp baking powder 4 eggs 2 tsp...

Lasagna

Ingredients: 2 brown onion, finely diced 2 garlic cloves, chopped 2 carrots, finely diced 2 celery sticks, finely diced 100g pancetta, finely diced 4 x 400g tins chopped tomatoes 4 fresh bay leaves 1 sprig rosemary, finely chopped 1/4 bunch sage, finely chopped 150g...

Sardines with Black Bean and Ginger

Ingredients: 110g Safcol Sardines in Springwater, drained 2 tbsp oil 1 clove garlic, sliced 2 slices ginger, julienned 2 spring onions, cut to 2cm lengths 1 tbsp brandy (you may substitute this with Chinese cooking wine) 2 tsp black bean sauce (available in the Asian...

Firecracker Sauce

Ingredients: Makes 500ml 500g Red chilli 125g Red onion 25g garlic cloves 250ml lime juice 125ml fish sauce 125g sugar caster 50ml soy sauce 50ml rice vinegar Method: Blitz red chilli, onion and garlic in the robo-coup on pulse setting, it should still be quite coarse...