Canned chickpeas and baby beetroot are the star ingredients in this silky smooth and colourful hommus. Delicious on bread, burgers, sandwiches/wraps, veggie dips, chips, hummus pasta or on pizza! Serves 8

Beetroot hommus

INGREDIENTS: ​

• 400g (14oz) 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 tbsp lemon juice
• 2 tbsp tahini
• 1/2 cup (140g) Greek-style yoghurt

METHOD:

1. Preheat oven to 180°C (350°F).
2. Arrange bread slices in a single layer on a baking tray. Drizzle with 2 teaspoons of the olive oil. Bake, turning occasionally, for 5 minutes or until light golden and crisp.
3. Heat a small frying pan and heat the cumin and coriander for 1 minute or until aromatic. Transfer to a food processor and add the drained beetroot, rinsed and drained chickpeas, lemon juice, tahini and half the remaining oil. Process until smooth. Season to taste.
4. Place the hommus in a serving bowl and swirl in the yoghurt. Drizzle with the remaining oil and served on the golden pide.

 
NOTE: Serve with pistachio dukkah, mint leaves and toasted pistachio or walnuts if desired.