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  • 300 g chickpeas
  • 1 beetroot
  • 3 garlic cloves
  • salt
  • 150 g tahini (sesame paste)
  • 1 lemon, juiced
  • pinch of cumin
  • 2 tbsp olive oil


  • 4 tortillas
  • 2–3 tbsp olive oil
  • 1 tbsp chopped, fresh parsley
  • coarse sea salt
  • freshly milled pepper


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

Chilling time 30 minutes

Soak the chickpeas in water overnight.

Drain the chickpeas. Put into a pan of boiling water, cover and simmer for about 40 minutes. Peel and dice the beetroot and add to the chickpeas. Drain through a sieve and rinse under cold water. Place the chickpeas 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 chickpeas and beetroot. Mix in the tahini, lemon juice and cumin and season with salt. Cover and chill for about 30 minutes.

Preheat 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 preheated oven for about 5 minutes until golden brown. Leave to cool and serve with the dip.