Beetroot dip with hummus and tortilla chips recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

For the dip:

300 g chick-peas
1 beetroot
3 cloves garlic
Salt
150 g tahini (sesame paste in a jar)
Juice of 1 lemon
A pinch of cumin
2 tbsp olive oil

In addition:

4 tortillas
2 - 3 tbsp olive oil
1 tbsp chopped, fresh parsley
Coarse sea salt
Freshly milled pepper
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Preparation

Soak the chick-peas in water overnight.

Drain the chick-peas. Put into a pan of boiling water, cover and simmer for about 40 minutes. Peel and dice the beetroot and add to the chick-peas. Drain through a sieve and rinse under cold water. Place the chick-peas in a bowl and puree to a smooth paste using a blender. Peel and finely crush the garlic, adding a little salt. Put into the bowl with the chick-peas and beetroot. Mix in the tahini, lemon juice and cumin and season with salt. Cover and chill for about 30 minutes.

Pre-heat the oven to 180°C.

To serve, place the hummus dip in a small bowl and drizzle with a little olive oil. To make the tortilla chips, cut the tortillas into triangles and place on a baking tray lined with baking parchment. Brush with olive oil, sprinkle with chopped parsley and season with salt and pepper. Bake in the pre-heated oven for about 5 minutes until golden brown. Leave to cool and serve with the dip.
 

If you enjoyed this Beetroot dip with hummus and tortilla chips recipe then browse more Modern Australian recipes, side dish recipes, christmas recipes, australia day recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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