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Beetroot hummus with Turkish toasts
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Creamy hummus made with canned chickpeas and baby beets for a vibrant and delicious twist!
Ingredients:
  • 400g Turkish Pide, cut into 5mm-thick slices
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 450g can baby beetroot, drained
  • 400g can chickpeas, rinsed, drained
  • 42.00 gm lemon juice
  • 48.00 gm tahini
  • 140g yoghurt
Instructions:
  • 1. Preheat your oven to 180°C. 2. Spread out the Turkish bread in a single layer on a baking tray. 3. Drizzle 2 teaspoons of oil over the bread. 4. Bake the bread, turning occasionally, for about 5 minutes or until it turns light golden and crispy.
  • Cook the cumin and coriander in a frying pan over medium heat for 1 minute, or until fragrant. Transfer to a food processor. Add the beetroot, chickpeas, lemon juice, tahini, and half of the remaining oil. Blend until smooth. Season to taste.
  • Transfer the hummus to a serving bowl and gently swirl in the yogurt. Drizzle with the remaining oil and enjoy with the toasts.

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