Beetroot hummus with Turkish toasts

Creamy and colourful, this beetroot hummus is the perfect budget-friendly starter. Serve it with toasted Turkish bread for a winning combination.

8

10m

5m

Ingredients

  • 400g Coles Turkish Pide, cut into 5mm-thick slices
  • 1/4 cup (60ml) olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 450g can baby beetroot, drained
  • 400g can chickpeas, rinsed, drained
  • 2 tbs lemon juice
  • 2 tbs tahini
  • 1/2 cup (140g) Greek-style yoghurt

Method

STEP 1

Preheat oven to 180°C. Arrange Turkish bread in a single layer on a baking tray. Drizzle with 2 tsp of the oil. Bake, turning occasionally, for 5 mins or until light golden and crisp.

STEP 2

Meanwhile, cook the cumin and coriander in a frying pan over medium heat for 1 min or until aromatic. Place in a food processor. Add the beetroot, chickpeas, lemon juice, tahini and half the remaining oil and process until smooth. Season.

STEP 3

Place the hummus in a serving bowl and swirl in the yoghurt. Drizzle with remaining oil. Serve with the toasts.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.