Recipes
Date posted: 20/12/2017
Ingredients
| Fresh beetroot (whole) | 700g |
| Tahini paste | 120g |
| Red chilli harissa paste | 30g |
| Maldon sea salt | 5g |
| Pure olive oil | 130ml |
| Fresh cauliflower (roasted in a drizzle of oil for 15 minutes at 180˚C | 200g |
| Napolina chickpeas | 400g |
| Mission Foods harissa tortilla wraps 30cm (12”) | 5 |
Method
- Boil the beetroot until tender and leave to cool in the liquid.
- In a bowl, add the tahini paste, harissa paste, sea salt and 80ml of olive oil and set to one side.
- Purée 180g of the roasted cauliflower with the drained chickpeas and cooked beetroot, then mix with the paste mixture in the bowl and chill for 20 minutes.
- Break the remaining cauliflower into small pieces for garnish.
- To serve, cut the harissa tortilla wrap into triangles and bake in a hot oven at 180°C for 3-4 minutes until crispy.
- Serve your beetroot hummus in a chosen dish and sprinkle the hummus with cauliflower, add a drizzle of the remaining olive oil and serve with the baked tortilla triangles.