Ingredients
Serves: 3–4
Hummus
Method
- Wash the golden beets and wrap them in foil, then add to a medium grill. Depending on the size of your beets, they can take anywhere between 20 minutes and an hour to cook through.
- Test regularly with a knife to see if it slides into the centre easily.
- Spray the slices of pumpkin with olive oil and add to the grill, cooking until soft and golden.
- Meanwhile, make the hummus by combining the chickpeas, lemon juice, liquid smoke, tahini, crushed garlic and salt in a blender or food processor. Add ¼ cup of the reserved liquid from the chickpeas. Slowly add the oil, blending until smooth.
- Spread the hummus onto a platter, and top with the cooked beet and pumpkin.
- Finally, add the ½ cup chickpeas with a little olive oil into a hot pan, along with the chipotle spice. Fry over a high heat for 3 to 4 minutes until the chickpeas are golden.
- Tip the chickpeas and chipotle-infused oil onto the platter, and finish with beetroot matchsticks for crunch.
Recipe by Sally O’Neil
