Beetroot Hummus Tartines
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5-8
- Category: Picnics
Description
Elevate your picnic with this pretty, pink hummus. Enjoy on toasted ciabatta with dukkah crumble, feta and pickled onions.
Ingredients
Beetroot Hummus
2 x 410g cans of chickpeas
⅓ C (80 ml) lemon juice
¼ C (60 ml) tahini
⅓ C (80 ml) olive oil
2 cloves garlic, finely chopped
2 tsp (10 ml) cumin
2 tsp (10 ml) smoked paprika
salt and pepper
¼ C (60 ml) beetroot powder
Dukkah Crumble
½ C (125 ml) pumpkin seeds, roughly chopped
½ C (125 ml) almonds, roughly chopped
1 Tbsp (15 ml) coriander seeds, lightly crushed
1 Tbsp (15 ml) white sesame seeds
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) fennel seeds
1 tsp (5 ml) salt
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground cinnamon
¼ C (60 ml) sugar
1 tsp (5 ml) sesame oil
To Serve
1 loaf ciabatta, sliced
olive oil
Salt
100 g feta, crumbled
90 g pickled red onion
small handful of microgreens
Instructions
Beetroot Hummus
Drain the chickpeas in a colander and rinse well under cold running water. Using either an immersion blender or a traditional blender, blitz the chickpeas, in batches, along with the rest of the ingredients. Note: if you want to control the colour of the pink, add the beetroot powder in batches, blending in between additions. Blend the hummus until smooth. Check and adjust seasoning.
Dukkah Crumble
In a dry pan over low-medium heat, toast the pumpkin seeds, almonds, and coriander seeds until they are lightly golden. Add the sesame seeds and continue to toast lightly. Incorporate the remaining ingredients, stirring to allow the sugar to melt and caramelise. If the mixture seems dry, add a splash of water. Once the sugar has caramelised and browned, quickly stir in the sesame oil and remove the mixture from the pan and spread it out on a sheet of baking paper. Let it cool, then break apart into a crumble.
To Serve
Preheat the oven to 180°C.
Lay the sliced ciabatta onto a baking tray, drizzle with olive oil, and season with a pinch of salt on both sides. Place into the oven and toast until lightly golden, then turn the pieces over and toast the other side.
Once toasted and slightly cooled, dollop and spread generously with beetroot hummus. Add some feta, dukkah crumble, and pickled red onions. Season with a crack of black pepper and garnish with microgreens. Serve immediately.
