Creamy and colourful, this beetroot hummus is the perfect budget-friendly starter. Serve it with toasted Turkish bread for a winning combination.
Serves88
Cook time5 mins5 minutes
Prep time10 mins10 minutes
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.
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Creamy and colourful, this beetroot hummus is the perfect budget-friendly starter. Serve it with toasted Turkish bread for a winning combination.
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.
