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.
Preheat the oven to 180 degrees Celsius. Then arrange Turkish bread slices on a baking tray and drizzle with some olive oil. Pop in the oven to bake for 5 minutes, turning them occasionally so they brown evenly, or until they’re light golden and crisp.
While the toasts are baking, get started on the dip. Cook cumin and coriander in a small frying pan over medium heat for 1 minute or until aromatic. Put the toasted spices in a food processor with beetroot, chickpeas, lemon juice, tahini and a little more olive oil. Process until smooth.
Season with salt and pepper and process again. Spoon hummus into a serving bowl and top with yoghurt. Drizzle with more olive oil and sprinkle with dukkah. Decorate with mint leaves and serve with the Turkish toasts. This beetroot hummus is a delicious twist on traditional hummus.
- 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
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.
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.
Place the hummus in a serving bowl and swirl in the yoghurt. Drizzle with remaining oil. Serve with the toasts.