serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Colour
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 250 g peeled and cooked beetroot
- 420 g can chickpeas, drained and rinsed
- 2 garlic cloves
- 1 lemon, juice and zest
- 2 tbsp tahini
- 60 ml (¼ cup) extra virgin olive oil, plus extra to serve
- 1 loaf Turkish bread, thickly sliced, to serve
- 1 tbsp finely shredded parsley, to serve
- 1 tbsp finely shredded mint, to serve
Turmeric yoghurt
- 250 g (1 cup) thick Greek yoghurt
- 1 tsp ground turmeric
- drizzle of honey
- salt, to season
Resting time: 30 minutes
Instructions
- For the turmeric yoghurt, combine the yoghurt, turmeric and honey in a bowl, then set aside for 30 minutes for the colour to develop. Season to taste with salt.
- Meanwhile, place the beetroot and a little bit of the juice, the chickpeas, garlic, lemon juice and zest and tahini in a food processor and process to a smooth paste, gradually adding the oil until a smooth and loose paste forms. Season to taste.
- Preheat a chargrill plate or barbecue. Drizzle the Turkish bread with oil and grill on both sides until golden.
- Place the beetroot hummus on a serving plate and add the turmeric yoghurt. Scatter with the herbs and drizzle with a little extra olive oil. Serve with the grilled bread.
Photography by Adam Liaw.
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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.
Stream free On Demand
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