Date posted: 20/12/2017

Beetroot Hummus with baked Harissa tortilla triangles

  • Serves 10
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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


  1. Boil the beetroot until tender and leave to cool in the liquid.
  2. In a bowl, add the tahini paste, harissa paste, sea salt and 80ml of olive oil and set to one side.
  3. 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.
  4. Break the remaining cauliflower into small pieces for garnish.
  5. To serve, cut the harissa tortilla wrap into triangles and bake in a hot oven at 180°C for 3-4 minutes until crispy.
  6. 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.
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