Let’s take a dip

The quick fix when un­ex­pected guests come call­ing

The Gympie Times - - TASTE - More at Face­book – Matt Sin­clair and In­sta­gram @_mat­t_s­in­clair

SPRING is the sea­son for en­ter­tain­ing. This dip is re­ally quick and easy to whip up if you've got un­ex­pected guests. Or keep it in the fridge for a go-to condi­ment that is full of flavour. Home­made over store-bought any day!

Beet­root hum­mus with spiced tor­tilla crisps

IN­GRE­DI­ENTS: ◗ 4 small tortillas ◗ 2 tbs ex­tra vir­gin olive oil ◗ 1 tsp fen­nel seed ◗ 1 tsp cumin seed ◗ 1 tsp dried oregano ◗ ½ tsp each salt and cracked pep­per

Beet­root hum­mus – ◗ 300g cooked beet­root, chopped ◗ 400g canned chick­peas, drained and rinsed ◗ 1 large gar­lic clove, roughly chopped ◗ 1½ tbs tahini paste ◗ zest and juice of 2 lemons ◗ 2-3 tbs ex­tra vir­gin olive oil ◗ salt and pep­per METHOD: Pre­heat oven to 180C and line two bak­ing trays with grease­proof pa­per. In a mor­tar and pes­tle, coarsely grind the fen­nel and cumin seeds, oregano and salt and pep­per.

Cut tortillas into ir­reg­u­lar strips and place in a mix­ing bowl with the olive oil and spice mix. Toss to coat evenly.

Lay out on the bak­ing trays and avoid them touch­ing. Place in the oven for about 7-8 min­utes or un­til golden brown and crisp. Re­move and trans­fer to a wire rack to cool.

Beet­root hum­mus – Place the beet­root, chick­peas, gar­lic, tahini paste and le­mon zest in a food pro­ces­sor and pulse to com­bine.

Scrape down any larger pieces, add half the le­mon juice, two ta­ble­spoons of olive oil and sea­son with salt and freshly cracked black pep­per. Blitz to com­bine.

Taste and ad­just with ex­tra le­mon juice, olive oil or salt and pep­per if re­quired. Trans­fer to serv­ing dish and serve with spiced tor­tilla crisps on the side.


◗ Matt Sin­clair's beet­root hum­mus is per­fect when a crowd is about to con­verge on your home. TAHINI IS MADE FROM SOAK­ING SE­SAME SEEDS AND THEN TOAST­ING AND CRUSHING THEM INTO A PASTE

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