Hasselback beetroot with hummus recipe
Switch out your potatoes this week with this easy recipe for hasselback beetroot with hummus and dukkah.
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Cooking tools:
- Mortar and pestle
- Paring knife
- Cutting board
- Baking sheet
- Parchment paper
- Pastry brush
- Mixing bowl
- Spoon
- Oven
- Plate
Ingredients
- 2 beetroot (220gm each), scrubbed and halved
- 2 tbsp chilli infused extra-virgin olive oil (see note)
- 80 ml (1/3 cup) malt vinegar
- 2 tbsp honey
- ½ sugarloaf cabbage (about 250gm), cut into wedges
- 200 gm store-bought hummus
- 1 cup (firmly packed) baby amaranth leaves
- Dukkah
- 2 tbsp smoked almonds, chopped
- 1 tsp pink peppercorns
- 1 tbsp each toasted sesame seeds, cumin and coriander seeds
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