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.

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