Hasselback beetroot with hummus recipe | Gourmet Traveller

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