|Serves: 4 people||Recipe course: Accompaniment||Total time (min.): 20|
1 x cup three threes beetroots, drained
1 x 400 can cooked chickpeas, drained
1 large lemon (juice and zest)
1 healthy pinch salt and black pepper
2 large cloves garlic finely chopped
3 tablespoons tahini
1/4 cup extra virgin olive oil
6 x perfection fresh figs
8 x perfection fresh qukes
1 x perfection fresh pomegranate
1 cup of three threes stuffed olives
1/2 cup dukkah or za’atar
4 x flat bread to serve
1 - Halve the beetroots with a small knife and put into food processor and puree.
2 - Add remaining ingredients except for olive oil and blend until smooth.
3 - Drizzle in olive oil as the hummus is mixing.
4 - Taste and adjust seasoning as needed, adding more salt, lemon juice, or olive oil if needed.
5 - If it’s too thick, add a bit of water.
6 - Serve on a platter, served with dukkah, more olive oil, fresh fruit, veggies, and flat brat.
7 - Will keep in the fridge for up to a week.